“Do I have to write a review as I’ll be giving away a ‘best kept secret’. Really adds depth of flavour to almost any dish. Use sparingly or in a more liberal way. The results are ‘stand out’ great.”
“I cook mostly over coals, on wood and gas, but for when the rain and wind is hitting too hard, or you just want the comforting taste of a smokey BBQ, this oak-smoked water is great. Recent uses have been for smokey grain salads with smoked tempeh and tofu, smoked quinoa from Hodmedods, and umami rich salted soy beans. Works great in homemade mayonnaise, salad dressings and cocktails too.”
