What You Need to Know
Pyrolysis of lignin in wood produces guaiacol, syringol, and other volatile phenols that dissolve in acetic acid. The vinegar's low pH stabilizes these compounds.
Adds smoky depth to dressings, marinades, and sauces without requiring full smoking of ingredients.
Key Parameters
Temperature
30°C
20°C - 40°C
Time
2 hours
30 minutes - 4 hours
Equipment
smoking guncold smokerimprovised smoking chamber
Steps
- 1.
Smoked vinaigrette (Modern gastronomy): Provides balanced smoke without overwhelming delicate greens
- 2.
BBQ mop sauce (American South): Layers smoke flavor during basting
The Science
Primary Reaction
Maillard Reaction