Liquid smoke - flavor enhancer

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Liquid smoke is a technological tool often referred to as a flavor enhancer used in the food industry. It has the properties of a flavoring, preservative, replaces the process of smoking products such as poultry, fish, lard, cheese, and adds a campfire flavor to cooked dishes.

How it is produced

Obtained by dissolving some hardwood smoldering products (for example, birch, alder) in water, then cleaning from various impurities, carcinogens and resins, adding flavoring, solvent and food additives. It is infused in barrels, and after full readiness is mixed with special water and bottled.

Issue form

Classic liquid smoke is available for sale in liquid form or in the form of a dry concentrate, respectively.

Using liquid smoke

We buy smoked mackerel in the store, but few people know whatyou can make fresh fish smoked at home. To do this, we need patience and liquid smoke! How to use this product? Usually a book with all kinds of recipes is attached to the bottle. Used this tool for cooking:

• cold appetizers (meat and fish);
• soups, stir-fry, gravy;
• smoked delicacies;
• marinades, preserves (meat and fish);
• sauces.

Mackerel Cooking Method

The use of liquid smoke in smoking allows you to extend the shelf life of products, reduce the amount of s alt and give dishes an exquisite taste! We will focus on cooking mackerel in liquid smoke. This recipe is suitable for those housewives who do not have a smokehouse at home. Main components:

• fresh mackerel (2 fish);
• granulated sugar (2 tablespoons);
• water (1 liter);
• onion peel (2 handfuls);
• liquid smoke (150 ml);
• s alt (5 tablespoons).

First you need to carefully gut the mackerel, remove the insides, rinse and cut off the tail and head. Wash the onion peel too. Pour one liter of water into the pan, add the husks, add s alt, granulated sugar, bring to a boil. Boil the solution for about 15 minutes. Then the mixture should cool down. We filter it, add liquid smoke there and pour it into a two-liter jar. Put the gutted fish into the resulting solution. We clean in the refrigerator for 24 hours. Can be turned over after 12 hoursmackerel. After the time has elapsed, remove the mackerel from the brine, rinse with water and wipe with a kitchen towel. For beauty, you can lubricate it with vegetable oil. Cut into portions and garnish with herbs and vegetables. Mackerel in liquid smoke is ready! Bon appetit!

Harmful or beneficial liquid smoke

Now it is extremely difficult to find products prepared by natural smoking on the shelves of stores, hypermarkets. Nutritionists do not recommend eating this food. Products that are prepared using liquid smoke can initiate disorders in the functioning of the digestive tract, liver, stomach and other organs. So it's up to you to decide whether smoked foods are good or bad, but you shouldn't abuse them after all!