Charcoal: Flavour from oak barrels
Cook in Wood, based in the wine producing region of Rioja in Spain, makes smoked pieces of wood from oak barrels from Spain, France, Great Britain, Portugal and the U.S., in which great wines, whiskey, Sherry, cognac, brandy, Porto, Fino or Muscat have matured. The special thing about it, is that these pieces of smoked wood release the aroma of the wines and spirits again when heated.
The smoke flavouring is then given to the meat, poultry, fish, shellfish, and vegetables when grilled and pass on a very special aroma. Depending on what has been previously stored in old oak barrels, the fish gets a light Sherry note and the steak takes on the flavor of nutmeg. Smoking chips can be excellent for pizzas, bread and other food in the wood-fired oven.
Natural flavour for the BBQ
Like that, Cook in Wood does not only recycle the oak barrels and is thus environmentally friendly, but the taste of the outstanding wines and spirits will not be lost. Thanks to a special process by Cook in Wood, the formative culinary characteristics such as taste and flavour are retained over months and years in the smoking wood chunks. Quite the contrary to artificially scented or flavored products, whose effect evaporates quickly.
Website of Cook in Wood