Go to the Recipe: Fir Tree Needle Ash
yet if not fully carbonized are they safe? sorry for bumping this question but im really concerned with the health carnogenic issues when it comes to carbonizing
Just came across this. Would cedar needles work?
If I tend to make the ash from leek, how do I remove the bitterness of the leek ?? Thanks
Don't worry - it will do the job nicely. I use an old electric coffee grinder (the one with the propeller) for the job ;-)
Any chance of achieving an "OK" result without having a spice grinder? Would e.g. a simple mortar do the job?
I did a batch with stuff (maybe 3-4 types of pine/fir) from the townships and it had a certain eucalyptus-y and ans-y scent. Super pleasant.
would any type of pine have this lemon-like taste? I live on the east coast (Montreal) and we're covered with pines, just not this specific one.
Thanks (love your work btw)
Cool, thanks!
- originally posted by Joe
The fir needles we use are not fully carbonized, and have a slightly lemon-like flavor. Rosemary could be used, but if you don't fully carbonize the needles, you'll probably have a slightly different flavor left, which might still be very pleasant.
What is the significance of the plant being used? Does it impart any detectable flavors on the end product? If I used rosemary or another plant to make the ash, would it be noticeably different?
We're not injecting steam for this recipe. The oven is running at the lowest possible humidity. Since our goal is to carbonize the needles, the goal is to remove all of the water so that the temperature of the needles can rise until they've been turned to ash.
If it's fully carbonized, I'm less worried about carcinogens. You're mostly less with pure carbon and mineral ash, which are not carcinogenic. The carciogenic compounds tend to have already vaporized or been decomposed.
what kind of grinder are you using?
- originally posted by jonnyhunter
I noticed you are using a Rational combi oven in this video, are you injecting steam into the oven while you are baking.. or is that not a real concern? I have a home combi-oven, this is something I frequently debate.
I use ashed of burnt onions in my work, we use it to enchance the flavor of a coating. It is very similar to this recipe as well. I have been skeptical about burning things and using in a dish. I am scared of the carcinogen content of burnt stuff. What do you think about this topic?
