Liquid smoke is a flavoring that can dramatically change the taste of any meat dish. Just a few drops of the product will give the treats the original aroma of barbecue fried in nature. Please note that regular consumption of liquid smoke is not recommended. This is due primarily to the components that make up its composition.
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Composition of liquid smoke
Liquid smoke is the result of careful filtration of ordinary smoke, which is formed when burning wood. During this process, special equipment is used that cleans the smoke from tar and tar, and then dissolves it in water.
Most often, for the production of liquid smoke, alder, apple, beech or bird cherry wood is used. The final product arrives on store shelves in the form of aromatic liquids, sprays or powder mixtures. As a supplement, alcohol or oil is often used, as well as other flavorings that enhance the smoking effect.
There are several varieties of liquid smoke, differing in the level of concentration of the composition. These indicators primarily affect the saturation of the taste and aroma of dishes. Some manufacturers add spices to liquid smoke, which is usually reported on the product packaging. Thanks to the artificial flavor, you can turn ordinary boiled or fried meat into a real delicacy within a few minutes. Liquid smoke is used to make lard, home-made sausages, while smoking meat and fish products.