Cooking smoke. Liquid Smoke Recipes

08.05.2020 Cupcakes

"Liquid smoke" is a flavoring agent that is used to add aroma and taste to meat products, first and second courses, and cheeses. With its help, you can get the smell of smoked meats.

How to use Liquid Smoke correctly

It is believed that "Liquid smoke" is more harmless than natural smoke, which is obtained as a result of wood decay, since tar, tar, resins and carcinogens are completely absent in the composition of this fragrance or are present in very small quantities. But too much of it is harmful to health. Therefore, when using this fragrance, you should follow the instructions. Liquid smoke is used before or after preparation of the product. If used early in the cooking process, meat, fish or cheese will be better saturated with the smoked flavor.

"Liquid smoke" well drowns out the taste of stale meat or fish, so some companies use it in the production of smoked products

To cook meat or poultry with the aroma and taste of smoked meats, you must prepare the following ingredients: - 1 kg of meat or poultry; - 1/3 cup liquid smoke; - 1/3 cup dry white wine. - salt and pepper to taste. Cut the meat or chicken into small pieces, place in a small saucepan, and season with salt and pepper. Pour white wine into a saucepan and liquid smoke... Refrigerate the meat overnight. The next day, you can prepare the dish. Preheat the oven to + 250 ° C, place the meat on a baking sheet and put it in the oven for half an hour.

Cold smoked fish recipe

To prepare cold smoked fish, you will need the following ingredients: - 1 kg of fish (mackerel, herring, capelin, etc.) - 1/3 cup of liquid smoke; - salt and pepper to taste.

Place small fish in layers in a 3 liter jar. Large fish (mackerel, herring) can be placed in a container of a suitable size. Sprinkle it with salt and pepper, add liquid smoke, close the lid tightly and refrigerate for two to three days. After this time, hang the fish on the balcony or in the kitchen to dry. She should be ready in a day.

Pork pastroma recipe

To prepare pork pastroma, you will need: - 1 kg of pork (neck), - 100 ml of water, - 20 g of salt, - 30-40 g of Liquid Smoke flavoring, - 5 g of sugar, - 0.5 g of sodium nitrite, - black ground pepper, garlic - to taste.

Cut the meat along the muscle stratification line into rectangular layers 2-3 cm thick. For better salting, make diagonal cuts on the pieces. Combine water, spices and flavor until smooth and rub the pork pieces with it. Place them in a saucepan or bowl and refrigerate overnight. Then put the meat on a baking sheet (you can pre-wrap it in foil) and bake in the oven at 150 ° C until tender. Refrigerate the pastroma and wrap it in parchment or cellophane.

You will read about freeze-dried foods in the next article.

Quite often you can find a bottle with the curious name "Liquid Smoke" in the store. Not all people know what it is and what it can be used for. If curiosity got the best or one of the bottles with liquid smoke fell into your hands, then it's time to get to know this flavor better. It is with him that easy smoking of any products occurs, since liquid smoke replaces the real one, which can be obtained from a made fire. Any piece of meat acquires an exquisite smoked flavor, and to prepare such a dish you do not need to go out into the countryside or start a fire in the yard. This will greatly simplify life for lovers of meat or fish fried over a fire, since liquid smoke will make it possible to enjoy a delicacy at any time.

Liquid smoke is very easy to use, and everyone can handle it. Usually, instructions are written on the label for the bottle, which must be read before using the fragrance. As a rule, to get a dish with a smoky flavor, you just need to add a few drops from a container with liquid smoke, for example, to a marinade, and then fry the meat. As a result, it will turn out delicious kebab, which is difficult to distinguish from the one that is cooked at the stake.

It can also be used for cooking herring, mackerel and any other fish. If you want to get mouth-watering smoked pieces and not spend too much time and energy on it, then liquid smoke will become excellent option... It just needs to be added to the fish so that after a few minutes it will acquire a smoky taste. Everything is extremely simple, and most importantly, you don't have to spend money on a smokehouse.

Application methods

As you could already understand, smoking with liquid smoke is popular with both sausage and meat producers and ordinary people at home. Everything is extremely simple. You will need to take, for example, a whole raw chicken... It must be rubbed with salt, spices, garlic and other products that are usually used for this dish. Of course, the recipe already comes out tasty, but you can make it more original and appetizing by using a sauce with liquid smoke.

Liquid smoke composition

The exact composition of liquid smoke varies from manufacturer to manufacturer, but most of the mixture is water. On the packaging of one of the most recognizable brands of the product "Kostrovok", the list of ingredients is limited to one item - "an aqueous solution of natural wood smoke."

Also, often the products of decay of a tree are bred in oil, creating thick marinades, vinegar, juice from sour fruits, and wine. To decorate the taste of the dish, various spices and synthetic enhancers are found in the additives.

Liquid smoke properties

The main property of the product, like any other flavoring agent, is the imitation of the smell characteristic of smoked food without the use of smoldering sawdust and coals. They add it to meat and fish delicacies, cheeses, sauces, and sometimes soups.

In addition to the aroma, due to its own color, the liquid smoke gives the pieces of meat a brownish-golden hue. At the same time, the taste and consistency of the dish depend on the method of preparation and to some extent differ from what we get with natural smoking.

Liquid smoke is an aqueous extract obtained from the incomplete combustion of wood. With it, you can get the taste of the product, similar to smoking. Liquid smoke can be used in concentrated or diluted form for all types of food. Manufacturers of meat delicacies, sausages, smoked meats have long since switched to this method. You can get flavored meat no worse than kebabs; you can season the soup at home.

With the help of liquid smoke, you can diversify your table and give ordinary meals new taste, aroma. It will also simplify the process of smoking lard, meat, fish.

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How to use Liquid Smoke - detailed instructions

Liquid smoke is very easy to use, and everyone can handle it. Usually, instructions are written on the label for the bottle, which must be read before using the fragrance. As a rule, to get a dish with a smoked flavor, you just need to add a few drops from a container with liquid smoke, for example, to a marinade, and then fry the meat. As a result, you get a delicious shish kebab, which is difficult to distinguish from the one that is cooked over the fire.

It can also be used for cooking herring, mackerel and any other fish. If you want to get mouth-watering smoked pieces and not spend too much time and effort on it, then liquid smoke will be an excellent option. It just needs to be added to the fish so that after a few minutes it will acquire a smoky taste. Everything is extremely simple, and most importantly, you don't have to spend money on a smokehouse.

As you could already understand, smoking with liquid smoke is popular with both sausage and meat producers and ordinary people at home. Everything is extremely simple. You will need to take, for example, a whole raw chicken. It must be rubbed with salt, spices, garlic and other products that are usually used for this dish. Of course, the recipe already comes out tasty, but you can make it more original and appetizing by using a sauce with liquid smoke.

For this you will need:

Smoke can also be used for lard, if you are tired of just salt and want to try something new. It is important to correctly prepare the brine, in which you need to take 6 tbsp per liter of water. spoons containing liquid smoke. Salt, spices, bay leaves should also be put there. In this brine, lard should be boiled for about an hour, and then dried and rubbed with pepper and garlic.

Many people love smoked fish, so you may need to cook it yourself. If you don't have a home smokehouse, then liquid smoke is a good option. After the fish is salted and dried, it must be placed in a container with liquid smoke. You need to leave the appetizer there for a few minutes, after which it must be hung in a cool place. As a last resort, you can spray liquid smoke on it with a spray gun, if suddenly there is no special container.

It may surprise some people that liquid smoke is used not only for meat, but also for various soups. Smoking, the taste of which is rather unusual and pleasant, can be easily obtained using this flavoring agent. It is enough just to add a few drops to a pot of soup or borscht, and then stir. Now it will seem that the recipe was prepared with some kind of smoked meats, and for this you do not need to specially buy meat. Liquid smoke is a profitable alternative available to everyone at home.

Of course, any smoked meats are very tasty, but at the same time they are not always useful. Doctors do not recommend using them for people suffering from diseases of the gastrointestinal tract, as it can be dangerous to health. This is what concerns general advice, and now it is necessary to deal specifically with the properties of liquid smoke.

More information on the benefits and dangers of "Liquid Smoke" in this article!

He, like any substance, has its positive and negative sides... Speaking about the benefits, it should be mentioned that this flavoring makes food tasty, allows you to quickly and easily smoke. This is really good for people who don't want to spend a lot of time preparing delicacies. As for the composition, such smoke contains much less tar, tar and carcinogens than ordinary smoke. This undoubtedly makes the dish less harmful than if it was cooked on a real fire.

With such positive properties, one should not forget that there are carcinogens in liquid smoke. That is why it is highly discouraged to increase the prescribed dosage, otherwise the resulting dish may adversely affect human health. Otherwise, there is no particular harm from liquid smoke, so there is no reason to worry that it will cause poisoning or cause a dangerous illness. If you do everything as indicated in the recipes, nothing like this will happen.

Liquid smoke can be safely used at home, since it is practically harmless, and dishes with it are obtained with an exquisite smoked taste. Having purchased a bottle with this substance, it is recommended that you familiarize yourself with the method of its use. It is important and necessary to observe the indicated dosages so as not to spoil the meat and not make the recipe harmful. What exactly to cook with the addition of flavoring - each person can decide for himself. There are quite a few options, and each of them is interesting, so you can safely experiment by changing the ingredients.

What can you do with liquid smoke? Cooking Recipes & Cooking Tips

Making fires and having picnics in the middle of a metropolis is not an easy task, since it is forbidden to do this in parks, and in other places it is simply impossible, there is asphalt and concrete all around. Therefore, the townspeople have to be resourceful in order for the kebabs to turn out fragrant, as if they had just been thoroughly fried on a fire, and add special smoking substances and flavors, or, more simply, liquid smoke. Consider what you can do with liquid smoke at home.

What is liquid smoke made of?

Liquid smoke is used not only to make the kebab aromatic, but also for smoking fish and meat products... Often, having bought cold or hot smoked mackerel in a store, you can see an inscription on the package that the product is prepared without artificial flavors and additives, or with them. This means that the fish was smoked with or without liquid smoke, as required by the recipe.

Liquid smoke allows you to achieve high consumer results... Due to its price and the excellent taste it gives to products, this natural flavor is increasingly being used on an industrial scale.

A food supplement called liquid smoke obtained in the process of burning wood, after which the resulting product is subjected to filtration. Thorough cleansing is necessary to prevent food hazardous to health carcinogens.

Recently, more and more carbonyl chemicals and dyes have been used in the preparation of this seasoning. This is done to prevent the ingestion of the same harmful carcinogens and resins that are formed during natural combustion into the human body.

Produced in the form of a dry powder, an aqueous solution (sprays and aerosols), based on alcohol or oil.

Components included in liquid smoke:

water from 15 - 90%;
phenols from 0.2 to 3%;
acids from 3 to 10%;
carbonyl compounds from 2.5 to 5%.

Disputes about the benefits and dangers of using liquid smoke to improve the taste of food have been going on between nutritionists and doctors for a long time. The scales are tilting towards opponents of this method of preparing delicacies, since the studies that have been carried out have revealed that the substances that make up it can cause acute allergic reactions.

Now, this issue has sunk to the borders of Europe. Agency for safe food took this production under its control and conducts regular research on the dangers of liquid smoke for living organisms.

With all this, many experts are inclined to the version that liquid smoke is less harmful than a long stay of products in a smokehouse.

How to tell the difference between a product made with liquid smoke

Doctors recommend reducing the amount of foods in your diet that have been prepared using liquid smoke. But it is often difficult to distinguish such fish and meat delicacies from those that were prepared according to traditional recipes... Here's what to look out for:

Uneven color in meat or fish.
Very bright color, orange or gold.
Unnatural fading of the product.

Most often, small fish are exposed to liquid smoke: capelin, mackerel; chicken and minced meat.

How to replace liquid smoke at home?

If you nevertheless decide to cook your favorite dishes, but you do not have the energy and time to smoke the product for real, there are many recipes, which will help replace liquid smoke, but the result will be no worse than using it.

Curry. For cooking, you will need a pack of mayonnaise, curry, soy sauce and garlic. All this is mixed, whipped until a mass similar to sour cream is obtained, 15% fat. The result is a spicy - sour marinade that tastes like liquid smoke. Meat or fish must be kept in this marinade for 3 hours, after which the product will become soft and juicy in taste.
Tea and rice ... Prepare equal amounts of rice, sugar, green and black tea. All this is mixed and wrapped in foil. Holes are punctured on top of this bundle. When you are frying meat or fish, place this structure down. Under the influence of temperature, the cooked mass will begin to ooze and evaporate aromatic odors, which will saturate your dish.
Liquid smoke from a regular cigarette. What do you need? A pack of cigarettes, a glass and a refrigerator at hand. Place a clean glass in the freezer for cooling. Then any person who smokes exhales the cigarette smoke into the cooled glass. Harmful compounds settle on the walls of a chilled glass, and the remaining clean smoke hides in any sealed container. This method of producing liquid smoke is the closest to the composition that you can buy in the store, but it will also contain harmful tar, albeit in smaller quantities.

How to use store-bought liquid smoke?

What can be done with liquid smoke in its classic form? It is simple to use, any adult can handle it. For a start, it will not be superfluous to read the instructions on the spice bottle.

For cooking one whole smoked chicken you will need:

We proceed directly to cooking:

The chicken carcass must be rinsed with warm water and the remaining feathers, which sometimes remain after processing, must be removed.
After mixing everything that you have prepared: salt, liquid smoke, mayonnaise and garlic, which must be passed through a garlic press, you need to grate the chicken well with the resulting sauce.
Soak the carcass in this solution for about 3 hours, no more, otherwise the meat will become very soft and acquire a strong flavor of seasoning.

In order to smoke a fish at home, with the help of liquid smoke, you will need to take either a whole carcass without a head, or its individual pieces without bones. One kilogram of fish will need 40-50 grams. liquid smoke:

Mix salt, pepper, liquid smoke and soak the fish in this brine.
Put her under oppression. In this form, it should smoke for about 3-4 days, it will depend on the size of the carcass.
When the fish is salted, it must be removed from the brine and dried, it is best to do this by hanging it for 11 - 12 hours.

In this article, we examined in detail what you can do with liquid smoke to make delicious smoked chicken meat, fish or other delicacy.

Video recipe: cooking from liquid smoke

In this article, the chef Kirill Pozdnyakov will tell and show what can be made from liquid smoke at home, how to make delicious smoked mackerel without any extra effort:

What you need to know about liquid smoke

Before we start preparing the goodies, let's take a closer look at liquid smoke. It was invented in order to cook smoked products without processing them... This flavoring agent is an aqueous extract of products of incomplete combustion of wood, which allows you to cook a dish with such taste as if smoked in a smokehouse.

As a rule, the concentrate is diluted with water according to the proportion indicated on the label. In brine with this flavoring agent, you can fish, poultry, then fry in a skillet or bake in the oven, airfryer. The taste of such dishes is not much different from those that were smoked with smoke from a fire. Interestingly, such liquids have been used for several years in the production of various smoked meats, since this significantly reduces the time heat treatment products. When buying ready-made store-bought smoked meats, it will most likely be difficult for you to determine in what way they were cooked: in a smokehouse in a few days or using liquid smoke in a few minutes.

Meat masterpieces with liquid smoke

Chicken wings

They can be cooked in an airfryer or oven. Whichever option you choose, the marinating steps will be the same. First you need to wash thoroughly by soaking them for 15 minutes in cold water... After that, you can marinate.

For the marinade you will need:

Mayonnaise (3 tbsp. L);
salt;
ground black pepper;
half a lemon;
1 tbsp. l. vegetable oil;
1 tsp liquid smoke.

If you want to make the dish more savory, you can add your favorite seasonings, spices or spices... Place all the ingredients together with the wings in a convenient bowl and stir, set to marinate (ideally, keep it for a day or at least a few hours). Cooking wings is easy: put them on a baking sheet and put in a preheated oven (200 degrees), bake for half an hour. Ready-made wings with liquid smoke can be served cold or hot - they are delicious in any form. There are many other recipes for making wings with liquid smoke. Experiment and share yours unusual recipes, the main thing is to remember: that you cannot get carried away with such food. Liquid smoke is by no means useful product and serves only to impart a smoked smell to products. It can be used for festive dishes when you want to surprise your guests or, on rare occasions, to pamper yourself with something delicious. In some countries, liquid smoke has long been banned, but as long as it is allowed here, we will sometimes take it from the kitchen shelf and prepare the next masterpieces.

Appetizing chicken

Chicken with liquid smoke is a delicious masterpiece, which is also extremely easy to prepare. You will need a well-nourished one, which must be carefully prepared, gutted and only then cooked.

It must be cut along the ridge so that it is convenient to handle the inner parts, rinse and pickle well, namely: rub with salt, pepper, spices, garlic and leave alone for half an hour. To make the chicken really tasty, before sending it to the oven, grate it with this sauce:

50 g mayonnaise;
30 g of liquid smoke;
4 cloves of crushed garlic.

Chicken is prepared in a sleeve for baking for 1–1.5 hours in an oven preheated to 200–250 degrees, while it must be watered with the released juice. How do you know the chicken is ready? To do this, you need to make an incision on the leg: if the discharge has a pinkish color, continue to bake until the juice is transparent. This elementary recipe will come in handy for all occasions, and depending on the spices, it will always be unique and delicious.

For those who love smoked bacon

Much using liquid smoke. First you need to prepare the brine: per liter of water, take 6 tbsp. l. liquid smoke and salt, stir everything well. To give the dish a pronounced taste, add your favorite spices, as a rule, it is peppercorns, bay leaves, onion peel... By the way, it is the husk that gives ready-made lard characteristic smoky color and notes of spicy aroma.

When the brine is ready, put half a kilogram of bacon in the pan, bring to a boil, cook on minimum heat for a little less than an hour. After cooking, the bacon must be dried, grated with red pepper, crushed garlic, and cooled. Store in refrigerator or freezer.

Smoked rabbit

You can smoke with liquid smoke not only chicken, pork and lard, but also rabbit, geese, ducks and other carcasses. This is not difficult.

The rabbit must be well soaked in water, cut into middle parts, put in an enamel pan, pour warm water so that it barely covers the meat. After boiling, remove the foam, salt, add carrots, onions, parsley, cilantro, pepper, bay leaf, and liquid smoke (5 tablespoons per kilogram of meat). Cook for 50 minutes. The finished rabbit can be drizzled with a mixture of garlic and white wine.

Fish - lick your fingers

A versatile cooking method for many types of fish

Favorite dish of millions. This is a first-class beer snack, and with its help you get delicious sandwiches... However, not everyone has the opportunity to buy such fish in a store or smoke it in a home smokehouse. But this is not a reason to deny yourself the pleasure - the option of smoking fish with liquid smoke - the most popular artificial flavoring that we are talking about today - comes to the rescue.

You will need the following ingredients:

Fish (you can take your favorite variety);
salt;
liquid smoke additive;
1 potato;
2 deep containers.

Cooking instructions

First you need to wash, clean and gut the fish. It is better to cut a large one along the spine into two parts. To make it well salted, make deep cuts from the inside. Small fish, such as roach, perch, crucian carp, you do not even need to gut, rinse well enough. With the help of liquid smoke, you can smoke as many fish as you like, the main thing is to choose the size of the dishes for salting;
Then you can start preparing the saline solution, and here there is a trick. Dip peeled medium-sized potatoes into a saucepan, cover with water and begin to gradually pour in salt, stirring it constantly. Pop-up potatoes are a sign that the grout is ready for pickling. Place the fish tightly in a prepared container, fill it with a solution and put it in a cool place (cellar or refrigerator) under oppression;
The fish should be well salted, then it should be rinsed and dried for two to three hours in a draft. Now you can start smoking directly: pour the diluted liquid smoke into a container so that all the fish is immersed and it can be mixed. Put large fish in the flavoring agent for three minutes, for small fish, 60 seconds are enough. If you smoke fish disassembled into two parts, dip it into the solution for 10-15 seconds, then hang it by the tail in a cool place for a day;
If there are a lot of fish, and the house does not have a large container or there is little liquid smoke, sprinkle the suspended fish with it using a sprayer - it will turn out to be no less tasty.

To make smoked herring effortlessly, you will need:

1 kg of frozen herring;
50 ml of liquid smoke;
100 g of salt;
1 tsp ground black pepper.

Cooking instructions:

Gut the thawed herring, rinse it several times in cold water;
Rub the fish on all sides with a mixture of salt and pepper and liquid smoke. Place in an enamel bowl, put oppression on top, marinate for 48 hours;
Pull the fish out of the refrigerator, rinse abundantly with water, dry with paper towels, dry for five hours at room temperature - the skin of the herring should shine with a characteristic shine.

Cold smoked taste

To prepare the next one you need the following components:

1 kg of small fish;
three-liter jar;
salt;
ground white and red pepper;
dried dill;
5 tbsp. l. liquid smoke.

Cooking is easy. First you need to prepare a jar: scald it with boiling water and dry it. Then mix white and red peppers, dried dill, pour this mixture on the bottom of a 1 cm thick jar, put the fish on top in one layer, pour over with liquid smoke. Then add another layer of seasoning, put the fish, pour over with liquid smoke - this is how you need to fill the jar. After three days, the fish will be ready, however, in order to get really delicious appetizer, the jar needs to be turned over every 12 hours. After three days, the fish must be removed from the jar and dried: first with paper towels, then at room temperature for 24 hours.

A video on the pros and cons of liquid smoke

How to prepare liquid smoke at home

As mentioned above, liquid smoke is banned in many countries, therefore, in Russia, it is found less and less every year. However, you should not be upset, since you can prepare liquid smoke yourself. We warn you that it is unlikely that it will be possible to create a 100% factory additive due to the complexity of its manufacture (in production, smoke, as a combustion product, is treated with a special aqueous solution, while removing harmful impurities), but everyone can make an analogue.

Recipe 1

Made from natural cigarette smoke. For this method, we need a cigarette, a smoking person, and a frozen glass. You need to smoke a cigarette, and release the thick smoke into a frozen glass. Harmful resins and impurities will remain on the walls of the frozen glass, and the smoke will be thick enough. It can be poured directly onto products that need to be smoked, or into a prepared container.

Recipe 2

The second option is fundamentally different from the first, but it allows you to achieve the taste of factory liquid smoke. It is a mixture of mayonnaise, curry, garlic and soy sauce... Soaking fish or meat in this marinade eliminates the need for flavoring. It is also a great idea for those leading healthy image life.

Recipe 3

In taste, this method is the closest to the original additive. To prepare it, you will need rice, a mixture of green and black tea, a little sugar. Everything needs to be wrapped in two layers of foil and, when stewing or frying, just put it under meat or fish. At the same time, thick smoke is formed, it is he who will perfectly smoke the meat and give the dish a completely new taste.

Bon Appetit

As you can see, liquid smoke is a panacea for lazy cooks and those who do not have a smokehouse. It is worth noting that if you are very fond of smoked meats, but often buy them in a store with the hope that they were smoked in a large factory smokehouse, we hasten to disappoint you - 50% of smoked meats that come to us from store shelves were prepared using liquid smoke. So why not try to create your own smoked masterpiece while also saving money ?! If you have already prepared something with this flavoring agent, we look forward to your comments and wish you bon appetit!

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