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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Ngapi Kyaw (Burmese): Smoked fish provides umami depth to fermented shrimp paste condiment
Mohinga (Burmese): Smoked fish flakes form the flavor base of Myanmar's national dish
Lahpet Thoke (Burmese): Smoked fish balances the fermented tea leaves' bitterness
Primary Reaction
Maillard Reaction
You're reading one of techniques available free. Full library with Gastronome.
Key Variables
You're reading one of techniques available free. Full library with Gastronome.
Over-smoking
Cause: Excessive smoke exposure
Fix: Monitor temperature and time