Thu 30 Jun 2016
Read other related stories: Herbs , Stove Top Smoking
STOVE TOP SMOKED CHIVES FRESH FROM THE GARDEN
Fresh chives are in season so why not do something different with this wonderful herb and try your hand a smoking them! One of the easiest methods for controlling the heat and smoke level to a delicate item like herbs is to use a stove top smoker or stove top smoker set up with a cast iron pan. The point of smoking the chives is to add a depth of flavor to any recipe.
- A stove top wood smoker or cast iron pan with an insert pan for the chives and a lid
- SmokinLicious® Minuto® Wood Chips in Size #6 or #8 in your choice of species
- Fresh chives
STOVE TOP PAN PREPARATIONS:
Be sure your smoker base pan of the stove top unit or of your cast iron pan is clean of any previous wood chips or food scraps. Add the SmokinLicious® Gourmet Wood Products Minuto® Smoker Wood Chips in Size #6 in the base of the unit or skillet, about a dessert plate full of chips. Be sure to select a wood flavor that will not overpower the chives flavor. My choice is Sugar Maple. The chips should be left dry as stove top techniques work best with dry wood product.
HEATING THE PAN:
After adding the wood chips turn the heat level of your stove to medium. Put the cover of the unit on or a lid on the pan and let the chips begin to smoke. On the stove top unit, keep the vent top open about ¼ turn. You can alter the position of the lid on a skillet so it isn’t air tight. Remember, you’ll want to trap most of the smoke into the unit or pan. Once you see smoke vapor exit the vent, it’s time to add the chives.
PREPARING THE CHIVES:
Gently wash the chives and trim the bloom heads of the stalks as well as any dry bottoms. Pat the chives dry and place in the food pan.
Using a stove top smoker will be the easiest way to get smoke flavor to each chive as the food pans have evenly placed vent holes to ensure great flavoring to every part of the food item. Maintain a temperature of about 150°F to ensure that you don’t burn the chives. About 10 minutes into the infusion, check the chives by lifting off the cover and see if they have taken on a golden hue. If so, you’re about ½ way there! At this point, the chives will begin to lose moisture and become similar to a dried herb.
After about 20 minutes, you’re ready to remove the chives and start on the next batch. Once the smoking process is finished, starting thinking of all the uses for this flavorful herb. Be sure to check out our recipe postings to give you inspiration. Please try using our stove top smoked chives technique on this seasonal herb for a wonderful smokey flavor.