Water Smoked in Oak Latest Dining Craze
One of Britain’s most popular chefs has introduced the restaurant world to the latest dining craze, smoked water.
Although Blumenthal will not reveal the proprietary way that smoked water is created, critics say that the final result appears to be the end product of placing water in an oak smokery for as long as 96 hours.
The smoked water is then used to marinate meats, poultry and seafoods and some bartenders are even expressing interest in using smoked water to create a savory ice cube that could enhance such cocktails as a Bloody Mary.
The water was launched three weeks ago at the Abergavenny food festival and has caused a stir in the cooking world.
“This was tried as a curiosity but has really caught on,” David Lea-Wilson, director at Anglesey Sea Salt, told The Daily Post. “We have been very busy with orders, and it has even seen us take an extra part-time staff member on to meet the demand.”
He added: “Heston asked us to try the smoked water which is smoked for four days in our oak smokery.
“We can’t give exact details on the process or others will be doing it.
How well the dining public will accept the smoked water concept introduced by Chef Blumenthal remains to be seen.
It is just the latest in a series of dining fads such as rats on the menu and dining in complete darkness.