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Fumée

Have you ever walked into a room and noticed a lingering aroma that immediately transports you to another place or memory? That’s the power of fumée.

Fumée, French for “smoke,” is the art of smoking ingredients, such as herbs, spices, meats, and vegetables, to infuse their flavor and aroma into a dish. The technique has been used for centuries by various cultures, including Native American tribes, who would smoke buffalo meat to preserve it, as well as in traditional Chinese medicine, where the smoking of plants is believed to have medicinal benefits.

In contemporary cuisine, fumée has become a popular way to add depth and complexity to dishes. Chefs use smoking techniques, such as using a smoker box or wood chips, to infuse ingredients with a subtle smokiness that enhances their natural flavors.

One popular application of fumée is smoked meats, such as brisket or ribs, which are slow-cooked in a smoker for hours to achieve a rich, smoky flavor. Another example is smoked cheeses, such as gouda or cheddar, which are smoked over wood chips to add a smoky depth to their creamy texture.

Vegetables, such as eggplant or tomatoes, can also be easily smoked and used in salads or as a side dish. Smoked cocktails have also become trendy, with bartenders smoking glasses or ingredients, such as ice cubes or fruits, for a unique spin on classic drinks.

Fumée is not limited to savory dishes, as smoking can also be used to enhance sweet treats, such as smoked chocolate or vanilla ice cream.

Overall, fumée adds an extra layer of complexity and depth to dishes, elevating them to new heights of flavor. So, the next time you taste a dish with a hint of smokiness, know that it’s likely the result of the artful technique of fumée.