New cooking technique being used in exclusive restaurants

March 8, 11:15 AMDallas Cooking ExaminerMarye Audet

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Here in the Dallas area we love smoking meat and other foods.  Here is a new technique that infuses the food with aromatic flavor...

While most of us will never own a Volcano Vaporizer, this cool little gadget is finding its way into the top commercial kitchens. 

The basic idea is that the "volcano" fills a bag with a flavored aroma.  The aroma can be created from any number of things; lavender, apple, citrus, rosemary, etc.  A food is sealed into the bag to cook and absorb the nuances of flavor from the aroma, When the item is served, a few small holes are placed in the bag at the table, and they release the scent of the food within.  As the customer opens the bag he is able to enjoy a multi-sensory experience.

Think of it as a kinder and gentler smoking technique.  This technique was made famous at the restaurant Alinea in Chicago. 

You can do a similar thing by cooking your foods on a bed of fresh herbs, and sealing the pan.  For example, chicken can be placed on a bed of fresh rosemary with a little water in the bottom of the casserole.  Cover tightly with aluminum foil and bake.  The steam from the water and chicken juices will carry the aroma of the rosemary up into the meat and infuse it with delicate flavor.  You can use almost any aromatic that you can think of:

• Sliced citrus
• Herbs
• Fruit
• Onion
• Garlic

In fact, more than likely you have all ready used this technique in your home cooking.  Give it a try the next time you are making chicken or salmon, and see what you come up with.