Toasting Temps and Methods

[docpierce]

I was watching this video on growing and processing Semois tobacco.

https://www.sonuma.be/archive/le-tabac-de-la-semois

In the film, they air cure, age, shred and toast the tobacco. The toasting process seems straight forward. They use an enormous woodfired iron kiln. Alas, I will have to use a kitchen oven.

Does anyone want to chime in on the best toasting method: Temperature, etc.?

 

[Jitterbugdude]

I'll chime in. Don't waste your time toasting Semois. A few years back I bought a few bricks of the Vincent Manil stuff. I've been growing it myself for about 4 years and mine tastes exactly like Vincent Manil's (actually it tastes better because I smoke it at the proper hydration level, not bone dry like he sells it).

 

[docpierce]

Ok. Sounds fine. Easy peazy. Thanks.

 

[ChinaVoodoo]

I'll chime in. Don't waste your time toasting Semois. A few years back I bought a few bricks of the Vincent Manil stuff. I've been growing it myself for about 4 years and mine tastes exactly like Vincent Manil's (actually it tastes better because I smoke it at the proper hydration level, not bone dry like he sells it).

Nice. Savage, but nice.

 

[Davo]

I'll chime in. Don't waste your time toasting Semois. A few years back I bought a few bricks of the Vincent Manil stuff. I've been growing it myself for about 4 years and mine tastes exactly like Vincent Manil's (actually it tastes better because I smoke it at the proper hydration level, not bone dry like he sells it).

I think samples are called for...

 

[Charly]

I have not tried toasting tobacco enough to get a sense of how it can change its taste, so I am not usefull here.
But just to comment @Jitterbugdude 's post, I grew some Semois plants a few years back and I liked it better than Vincent Manil's Semois too.
The tobacco from Manil (and the few other Semois growers in Belgium) is stronger than mine, has a more earthy taste, maybe it's the toasting process that changes the flavor so much, I don't know... I think I really have to try toasting some to know.

 

[deluxestogie]

From a purely theoretical perspective, I would imagine toasting tobacco would depend on the Maillard reaction:

"Browning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 285°F (140°C)."

What is the Maillard Reaction

why some foods brown when cooked

www.scienceofcooking.com

Bob

 

[GreenDragon]

I ran across this article a few months ago while experimenting with some different woods to age spirits on. While not directly applicable, it is interesting.

Toasting your own Wood Chips by Matt Del Fiacco

Toasting your own Wood Chips by Matt Del Fiacco Like many new brewers, when I first started brewing I was eager to find interesting ingredients I could use, from Sriracha (bad idea) to vanilla bean…

www.homebrewfinds.com

 

[ChinaVoodoo]

 

[deluxestogie]

I see a 140°C in there. So Maillard it is! Thank goodness for the "innovative flavors" of Tobacco Technology, Inc. and its 4 flavor application points. Otherwise we would be left with just tobacco flavor.

Bob