{"product_id":"over-rook","title":"About Smoke","description":"\u003cp\u003e In 'About smoke' you will learn everything about smoking meat, fish and vegetables: the difference between hot and cold smoking, the materials available to you as a home smoker (from smoking pan, smoker and barbecue to cold smoke generator and smoking gun). , the subtle taste differences between smoking on oak, beech, hickory or hay and the ideal temperature at which you let your wood (including in the form of moth or chips) smolder. Of course, a lot of attention is also paid to tasty safety measures such as brining and dry salting.\u003cbr\u003e\u003cbr\u003e In addition to this solid smoke science, you will also learn in 'About smoke' how to make your own cold smoker from a coffee can and an aquarium pump. \u003cbr\u003eThe recipes are versatile; from classics such as smoked bacon, smoked salmon and Amsterdam beef sausage to smoked cheese, nuts, beets, oysters, tofu and spare ribs and even special dishes such as smoked olive oil and drinks. 'About smoke' also contains experimental smoked dishes by three-star chef Jonnie Boer from restaurant De Librije.\u003c\/p\u003e","brand":"Vuur \u0026 Rook","offers":[{"title":"Default","offer_id":40849501093943,"sku":"96830816","price":24.78,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/4185\/5287\/files\/vuur-rook-over-rook-23794830082103.png?v=1754514078","url":"https:\/\/vuurenrook.nl\/en-eu\/products\/over-rook","provider":"Vuur \u0026 Rook","version":"1.0","type":"link"}