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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Sunday, January 16, 2011

How Its Made - Liquid Smoke

While we were on vacation we enjoyed some excellent "Q", barbeque that is!  The flavour of the Q comes from long, slow cooking in a smoker using the pitmaster's wood of choice, usually a hard wood like hickory.  The home cook has a lot of choices with respect to setting up a smoker but if you only want that smoky flavour for one or two dishes a year then one alternative is to use liquid smoke.  Liquid smoke is available in 150 ml bottles in the same aisle as other seasonings and spices.  I've only seen natural hickory liquid smoke but other flavours may be available.  Be warned, a little liquid smoke goes a long way!  If adding to a dish like baked beans always add a drop at a time then stir well and taste after each addition until you get the degree of smokiness you want.  Here is a short video on how liquid smoke is made.  Enjoy!




2 food lovers commented:

LindaG said...

I've seen some people say they would never use liquid smoke. And they make me feel like I shouldn't use it, either. But I make my own jerky; and while building a smoker may be easy, it isn't always feasible to use.

Thanks for your post. :-)

Garden Gnome said...

You're quite welcome, Linda :) Liquid smoke gets a bad rap. While I wouldn't use it on a regular basis, it is the way to get that smokey flavour without actually smoking the food.