@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.

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Sunday 21 June 2026 15:14:54 GMT
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tauhou1
Tauhou :
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
1
ay_pro
ay_pro :
Mandi
2026-06-25 21:12:53
0
realusernamebyahuman
Aaahshshahhs :
AI script
2026-06-21 22:29:53
3
rob80011
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
0
alberto.borghi4
alberto borghi :
Un po' di cancerosita` l' abbiamo trasferita ( nell' olio ) 🥰🥰🥰
2026-06-21 15:48:15
2
tauhou1
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
0
f33_loveberry
F33 :
😁😁😁
2026-06-23 23:30:07
0
userq9crky5kfg
ARMENIA :
🥰🥰🥰
2026-06-21 23:09:35
0
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