Dishes with liquid smoke - 9 cooking recipes

Liquid smoke is available in several forms: dry powder, concentrated viscous dark liquid, spray, marinade. Both are added to dishes during the cooking process to give the products a slight natural smoky flavor. Thus, with liquid smoke you can cook soup with “smoked meats,” fish, and meat.

This ingredient contains treated hardwoods such as beech, alder or aspen. During the condensation process, wood is split into three components: two insoluble in water and one soluble. Ash and tar, two of the insoluble ones, are removed. And a fraction remains that can be dissolved in water. It is once again purified, mainly from carcinogens. Then flavorings, food additives and solvents in the form of alcohol, its derivatives, and oils are added to it. At the pre-final stage, the concentrate matures in special barrels. At the final stage, it is passed through a filter and poured into containers.

Different types of liquid smoke may vary in composition. The most common in Russia: water - in the range of 11-92%, acids - 3-9.5%, phenols - 0.2-2.9%, carbolic compounds - 2.6-4.6%.

In addition to those listed above, you can use liquid smoke to prepare recipes for lard, cheese and any other products that can be smoked naturally. Some store goods are fully or partially “smoked” using liquid smoke.