How to Use Liquid Smoke

Опубликовал Admin
21-12-2017, 14:00
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If you have a bottle of liquid smoke lingering in your pantry, start using it more! Liquid smoke is often added to barbecued or roasted meats or fish. Stir a little into stews, fondue, and meatloaf or season your sauces and marinades with liquid smoke for an extra layer of flavor. You can even add liquid smoke to salty sweet desserts such as caramels or your favorite adult beverages.

Including Liquid Smoke in Main Dishes

  1. Add 1/2 teaspoon to 1 tablespoon (30 ml) to chili or stews. To add a little smokiness to your favorite chili or beef stew, stir in 1/2 teaspoon (2.5 ml) of liquid smoke. For a stronger flavor, add 1 tablespoon (30 ml). Liquid smoke is a great way to add a depth of flavor to vegetarian stews or chili.
    • For quick baked beans that taste as though they've been cooking all day, stir in 1/2 teaspoon (2.5 ml) to your flavored baked beans.
  2. Brush liquid smoke over roasts, tofu, or fish. If you'll be broiling, grilling, or sautéing meat or poultry, dip a brush in the liquid smoke and brush it over the food before you cook it. Try brushing steaks, chops, or roasts. You can also season tofu or fish.
    • If you forgot to season the food with the liquid smoke before cooking it, shred the meat and stir a little liquid smoke in until it's combined.
  3. Mix a few drops of liquid smoke into burgers or meatloaf. Follow the recipe to combine your standard meatloaf or burger mixture. Add 2 to 3 drops of liquid smoke and toss the ground meat mixture until it's just combined. Form the burgers or meatloaf and cook them as usual.
    • For a stronger smoke flavor, increase the liquid smoke to 1/2 teaspoon (2.5 ml).
  4. Stir 1/2 teaspoon (2.5 ml) liquid smoke into fondue. Heat 6 ounces (170 g) of your favorite melting cheese in a saucepan over medium-low. Stir in 2 tablespoons (30 ml) of water, 1 tablespoon (15 g) of mustard, 1 pinch of salt, and 1/2 teaspoon (2.5 ml) of liquid smoke. Once the cheese melts, whisk in 2 beaten eggs and cook the fondue for 5 minutes. Serve the smoky fondue with:
    • Crackers
    • Celery and carrot sticks
    • Smoked sausage
    • Steamed vegetables
    • Baguette

Creating Marinades and Sauces

  1. Stir together a basic marinade with a few drops of liquid smoke. If you have time to flavor meat, fish, or vegetables before cooking them, marinate them in a mixture that contains liquid smoke. Whisk together the marinade and coat the food completely. You'll need:
    • ¼ cup (60 ml) of soy sauce
    • 3 tablespoons (21 g) of honey
    • 2 tablespoons (30 ml) of distilled white vinegar
    • 1 ½ teaspoons (3 g) of garlic powder
    • 1 ½ teaspoons (3 g) of ground ginger
    • ¾ cup (180 ml) of vegetable oil
    • 1 teaspoon (2 g) of black pepper
    • 2 to 3 drops of liquid smoke
  2. Mix up a quick barbecue sauce. Stir 2 teaspoons (10 ml) of liquid smoke into every 1 cup (240 g) of prepared barbecue sauce for an instant smoky flavor. To make your own barbecue sauce, sauté 3 diced onions with 3 cloves of minced garlic until they're tender. Stir in and simmer 3 cups (720 g) of ketchup, 1/2 cup (100 g) of brown sugar, 1/3 cup (80 ml) of white vinegar, and 3 tablespoons (45 ml) of liquid smoke. Cook the barbecue sauce until it's as thick as you like.
    • For a spicier ketchup, add 2 tablespoons (30 g) of Dijon mustard and 1 teaspoon (5 ml) of hot sauce.
  3. Use 3 tablespoons (45 ml) of liquid smoke to add flavor to your brine. Heat the brine ingredients in a saucepan over medium heat until the sugar is dissolved. Stir 3 tablespoons (45 ml) of liquid hickory smoke and cool the brine solution to room temperature before using it. Refrigerate a turkey or large roast in the solution for up to 24 hours before draining and cooking the food. For the brine, combine:
    • 2 cups (473 ml) of water
    • 1/2 cup (120 g) of kosher salt
    • 1/3 cup (66 g) of sugar
    • 2 tablespoons (30 ml) of maple syrup
    • 1 tablespoon (6 g) of mustard seed
    • 2 tablespoons (18 g) of black peppercorns
    • 1 tablespoon (8 g) of chili powder
    • 8 cloves of smashed garlic
  4. Make a savory sauce for rice or pasta. Sauté 1/4 cup (40 g) of chopped onion with 2 tablespoons (20 g) of chopped green pepper and 3 cloves of minced garlic over medium-high heat for 5 minutes. Open and stir in 2 cans of crushed tomatoes, 1 can of tomato sauce, 2 tablespoons (30 ml) of liquid smoke, 1 1/2 teaspoons (3 g) of Italian seasoning, and ground pepper to taste. Bring the sauce to a boil and then turn it down to a simmer. Simmer the sauce for 1 hour before serving it over steamed rice or cooked pasta.
    • If you want to add meat, brown 1 pound (453 g) of ground beef and stir it into the sauce.
  5. Marinate a turkey for smoky flavor. Put a 10 to 12-pound (4.5 to 5.5 kg) turkey into a large plastic roasting bag. Mix together 2 quarts (1.9 liters) of water with 3.5 ounces (103 ml) of liquid smoke and pour it into the bag. Turn the turkey so it's coated in the marinade. Seal the bag and refrigerate the turkey overnight.
    • To roast the turkey, drain the marinade and pat the turkey dry with paper towels. Put the turkey in a roasting pan and cook it for 3 1/2 to 4 hours at 350 °F (177 °C).

Adding Liquid Smoke to Desserts and Drinks

  1. Add 2 to 3 drops of liquid smoke to caramel candies. Cook a batch of soft caramel on the stove and stir a little liquid smoke into the caramel mixture when you add the vanilla extract. Measure 2 to 3 drops of liquid smoke into a measuring spoon and then fill up the spoon with the vanilla extract. Finish making the caramel candy and spread it in a prepared baking dish to cool.
    • Squirting a few drops of liquid smoke into the measuring spoon instead of directly into the pan will prevent you from accidentally adding too much.
  2. Stir liquid smoke into caramel sauce. Make your favorite caramel sauce using a wet or dry sugar method. Once the caramel has cooked into a sauce, stir in equal parts of vanilla extract and liquid smoke just before you whisk in the heavy cream.
    • For example, if your recipe calls for adding 1 teaspoon (5 ml) of vanilla extract, add 1 teaspoon (5 ml) of liquid smoke too.
  3. Replace flavor extracts in baking. If you want to add a subtle smoky flavor to cookies or brownies, swap out half of the vanilla or almond extract called for in the recipe with liquid smoke. For example, if your chocolate chip cookie recipe calls for 1 1/2 teaspoons (7 ml) of vanilla extract, use 3/4 teaspoon (3.5 ml) of vanilla and 3/4 teaspoon (3.5 ml) of liquid smoke.
    • The smoky flavor would pair well with peanut butter cookies, brownies, or hazelnut chocolate cookies.
  4. Stir a few drops into a Manhattan cocktail. For a simple and sophisticated take on a classic cocktail, shake 2 to 3 dashes of liquid smoke into a cocktail shaker. Pour in 1 ounce (30 ml) of sweet vermouth, 2 ounces (60 ml) of rye whiskey, and 2 dashes of Angostura bitters. Add ice and stir the cocktail for 10 seconds. Strain the drink into a cocktail glass and serve it with a lemon twist.
  5. Make your inexpensive bourbon taste like aged bourbon. If you want to improve the flavor of bourbon you bought, open your 25-ounce (750-ml) bottle and pour in 1 tablespoon (15 ml) of dry sherry, 1/4 teaspoon (1 ml) of vanilla, and 1/4 teaspoon (1 ml) of liquid smoke. Screw on the lid and shake the bourbon to combine the ingredients.
    • Drink your aged bourbon neat, on the rocks, or in your favorite cocktail.
    • The liquid smoke won't add a smoky flavor to the bourbon. Instead, it will smooth out any rough flavors.
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