What You Need to Know
Involves pyrolysis of ghee (clarified butter) fats over glowing charcoal, producing volatile phenols and carbonyl compounds. The smoking vessel (often inverted over food) creates a temporary reducing atmosphere that modifies compound deposition.
Used to add depth to dairy (paneer, yogurt), lentils (dal), or rice dishes without prolonged exposure. Creates an instant 'tandoor' effect in home kitchens. Distinct from Western cold smoking as it uses both heat and fat carriers.
Key Parameters
Temperature
°C - °C
Time
45s
15s (delicate foods) - 2min (dense foods)
Equipment
Charcoal chunk (2-3cm diameter)Metal bowl/foil containerHeatproof vessel with lid
Steps
- 1.
undefined
- 2.
undefined
- 3.
undefined
The Science
Primary Reaction
Maillard Reaction