Cookbook:Liquid Smoke
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| Category | Extracts and flavorings |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Liquid smoke is a variety of savory flavoring used in foods.
Production
[edit | edit source]Two general production methods are described for making liquid smoke. In either case, the process starts with burning damp wood to generate a large amount of smoke.[1] In one method, the smoke is piped through water, whereupon a number of the smoky flavor compounds dissolve into the water.[2] In another method, the resulting steam and smoke are blown over condensers,[3] which cause the water and flavor compounds to condense into a concentrated liquid.[1][4][5][6] The liquid may be left to rest, allowing the water-insoluble particles and oils to separate out,[2] and the water may then be filtered for further refinement.[6] Some producers will add vinegar, molasses, color, and/or salt.[1][7]
Characteristics
[edit | edit source]Liquid smoke takes the form of a dark, brown liquid.[2] As expected, the flavor tastes essentially like smoke,[4][8] with some nuanced notes depending on the variety of wood used to make it (e.g. mesquite, hickory, etc).[1][7]
Selection and storage
[edit | edit source]When purchasing commercial liquid smoke, look preferentially for those whose ingredients are just smoke and water.[2][4] Store at room temperature, and avoid shaking it—any unpleasant particulates remaining in the liquid tend to settle over time, and shaking will re-distribute them throughout.[3][8]
Use
[edit | edit source]The principal use of liquid smoke is to add a complex smokey flavor to foods that would be inconvenient or even impossible to properly smoke[1].[4][5][8] For example, some soups, sauces and marinades, proteins, and beverages may benefit from its use.[3][4] Because of its strength, very little liquid smoke is needed to achieve a desirable flavor,[3][7] and too much liquid smoke will result in an unpleasant acrid taste.[4] A few drops is a good place to start for most applications.[3]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e Wolke, Robert L. (2011-01-12). What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science. W. W. Norton & Company. ISBN 978-0-393-07982-1.
- ↑ a b c d Potter, Jeff (2010-07-20). Cooking for Geeks: Real Science, Great Hacks, and Good Food. "O'Reilly Media, Inc.". ISBN 978-1-4493-9587-2.
- ↑ a b c d e Werner, Tommy (2016-07-07). "Barbecue's Most Controversial Condiment". Epicurious. Retrieved 2025-01-29.
- ↑ a b c d e f "Pantry Essentials: All About Liquid Smoke". Serious Eats. Retrieved 2025-01-29.
- ↑ a b "What Is Liquid Smoke?". Allrecipes. Retrieved 2025-01-29.
- ↑ a b "What is liquid smoke?". Office for Science and Society. Retrieved 2025-01-29.
- ↑ a b c "What Liquid Smoke Is, and How to Cook With It". Food52. 2016-04-26. Retrieved 2025-01-29.
- ↑ a b c McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.