@gronda.com: Get this Recipe on @gronda Smoking your finished plate barely works. The aroma clings to the surface and fades within minutes, because smoke lives in fat, not water.The chef @alexthiebaut flips it. He smokes the oil first, dropping hot charcoal straight into it. No flame, just residual heat pulling the smoke in as it cools. Strain it, build the mayo on top, and the smoke runs through every bite. Full method on Gronda. Find the link in bio.
But I do take your point that enclosing the finished meal in smoke isn’t really going to penetrate
2026-06-23 01:58:38
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ay_pro :
Mandi
2026-06-25 21:12:53
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Aaahshshahhs :
AI script
2026-06-21 22:29:53
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Rob80011 :
What are the most carcinogenic oils is rapeseed oil. Also referred to as canola oil. If you ate the plant, it’s poisonous it would die. Make this with avocado oil.
2026-06-21 19:24:49
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alberto borghi :
Un po' di cancerosita` l' abbiamo trasferita ( nell' olio ) 🥰🥰🥰
2026-06-21 15:48:15
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Tauhou :
Smoke doesn’t just live in fat! How do you explain the wonderful flavour you can get from cold smoked haddock freak sample ain’t no fat there!
2026-06-23 01:58:18
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F33 :
😁😁😁
2026-06-23 23:30:07
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ARMENIA :
🥰🥰🥰
2026-06-21 23:09:35
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