liqid smoke?

In article <[email hidden]>,

Me said:

My wife got a sample and no directions. How much do I use in what recipes?
Thanks

None.

Use a wood fire and an outdoor grill. ;-)

That stuff is NASTY imho!!!

Alternate Identity <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

Me said:

My wife got a sample and no directions. How much do I use in what
recipes? Thanks

None.

Use a wood fire and an outdoor grill. ;-)

That stuff is NASTY imho!!!

Interestingly enough, I've used it in cheese spreads and it added a nice
flavor. Doesn't take much of the stuff though. I think I had a small
bottle of it in the cupboard for 10 years before I threw it out.

Michael

Dog3 <[email hidden]> wrote in news:Xns969AA294897A3abtrulynastyevil@
69.28.186.121:

Quoted message said:

I think I had a small
bottle of it in the cupboard for 10 years before I threw it out.

Liquid smoke is a cure for senility! 😄

--
Andy

Alternate Identity said:

None.

Use a wood fire and an outdoor grill. ;-)

That stuff is NASTY imho!!!

Even if you don't use a grill or a smoker, just omit the Liquid Smoke.
It's like Accent, or something... you don't really need it. imo

Karen

"Alternate Identity" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Me said:

My wife got a sample and no directions. How much do I use in what
recipes?
Thanks

None.

Use a wood fire and an outdoor grill. ;-)

That stuff is NASTY imho!!!

No it's not. Good liquid smoke is made by burning wood, just like you would
for "real" smoking, and condensing and collecting the smoke. It it not
artificial and while it will never equal the results of a skilled BBQer it
can give quite nice flavor.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken said:

"Alternate Identity" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Me said:

My wife got a sample and no directions. How much do I use in what
recipes?
Thanks

None.

Use a wood fire and an outdoor grill. ;-)

That stuff is NASTY imho!!!

No it's not. Good liquid smoke is made by burning wood, just like you
would for "real" smoking, and condensing and collecting the smoke. It
it not artificial and while it will never equal the results of a
skilled BBQer it can give quite nice flavor.

Good Eats recently did a show where Alton made his own liquid smoke.

Brian

Peter Aiken wrote:
"Good liquid smoke is made by burning wood, just like you would
for "real" smoking, and condensing and collecting the smoke. It it not
artificial and while it will never equal the results of a skilled BBQer
it
can give quite nice flavor."
----------------------
I agree. I use it in my kitchen tabletop grill (no outside BBQ
available). I put a few drops of liquid smoke in the water underneath
the grill, and immediately cover the meat loosely with aluminum foil,
to catch the flavor. It works quite nicely.
You can also put a small dot or two on pan-cooked meat. And I have, on
occasion, put a few drops in water that I am cooking green beans in.
Nice for an occasional change. Just remember it can be strong if too
much is used.
Nancree

Me said:

My wife got a sample and no directions. How much do I use in what recipes?
Thanks

Use it sparingly in sauces that you're putting on meat, such as
chicken, to get a more pronounced smokey flavor. I have a favorite
asian bbq sauce that I use on chicken, add a drop or two of liquid
smoke and then grill slowly outdoors over charcoal. I haven't tried
it with the new gas bbq yet.

Me said:

My wife got a sample and no directions. How much do I use in what recipes?
Thanks

As the other responses show, some don't like it, some find it usable.
So it's good to have a sample that will let you make up your own mind.
A common use for it is in "bbq sauce," where the hope is to add a smoke
flavor to make up for not actually smoking the meat. A Google search
for "bbq sauce" + "liquid smoke" will probably turn up a lot of hits.
Can't be more specific because I find those that I've tried to have a
hint of a metallic taste that I don't like. -aem

Me said:

My wife got a sample and no directions. How much do I use in what
recipes?
Thanks

It's one of those things that there's just no specific amount. I have an 8
oz. bottle and the only use instruction is "dash or brush on freely". The
amount you use is highly dependent on what you are seasoning and how smokey
you like it. If using it in dishes, do remember that it is mostly water and
take care not to water-down your dish by shorting a bit of water or other
liquid. Otherwise, I do as the bottle advises; brush it on meats or add a
dash to a dish, then taste and add more if desired.

I have used it on chops and roasts (brush it on), in stews, soups, beans or
casseroles (dash or quarter-teaspoon and sample). Mmmm, cheesy ham and
limas, with a dash of smoke - maybe tomorrow...

I use Colgin brand and it is simply water, that has had smoke bubbled
through it. Think of a giant hookah or bong and you'll get the idea of how
it's made.

--
To email, replace Cujo with Juno

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To me liquid smoke smells like a dirty ashtray . I much prefer the hickory
smoke powder from The Spice House
http://www.thespicehouse.com/product/product_150.php when you open the jar
the aroma is wonderful(and the taste as well)

"Me" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My wife got a sample and no directions. How much do I use in what recipes?
Thanks

That depends on what you are going to do with it.

Normally use a very small amount - What Brand? Wrights?

Thanks

Dimitri

Peter Aitken said:

No it's not. Good liquid smoke is made by burning wood, just like you would
for "real" smoking, and condensing and collecting the smoke. It it not
artificial and while it will never equal the results of a skilled BBQer it
can give quite nice flavor.

Thank you... 1 drop on each sausage patty does wonders for cheap
supermarket sausage.

~john

Karen said:

Even if you don't use a grill or a smoker, just omit the Liquid Smoke.
It's like Accent, or something... you don't really need it. imo

keyword: imo

~john

Quoted message said:

Quoted message said:

No it's not. Good liquid smoke is made by burning wood, just like you
would for "real" smoking, and condensing and collecting the smoke. It
it not artificial and while it will never equal the results of a
skilled BBQer it can give quite nice flavor.

Now I'm totally confused. We get a smoked sun dried tomato dip where I
work. One of the ingredients is liquid smoke. It is in a cream cheese
base. I like the flavor in general except for the slight chemical
taste. It is hard to describe. (Yes, I know that everything is made of
chemicals.) The taste isn't as bad as some artificial flavors (like the
one in Gatorade), but it is there. It makes it hard to taste the tomato
which I rather like.

So what is liquid smoke when it isn't made by burning wood, and why
aren't the ingredients listed the way you'd expect them to be listed?

--Lia

Julia Altshuler said:

Quoted message said:

Quoted message said:

No it's not. Good liquid smoke is made by burning wood, just like you
would for "real" smoking, and condensing and collecting the smoke. It
it not artificial and while it will never equal the results of a
skilled BBQer it can give quite nice flavor.

Now I'm totally confused. We get a smoked sun dried tomato dip where I
work. One of the ingredients is liquid smoke. It is in a cream cheese
base. I like the flavor in general except for the slight chemical
taste. It is hard to describe. (Yes, I know that everything is made of
chemicals.) The taste isn't as bad as some artificial flavors (like the
one in Gatorade), but it is there. It makes it hard to taste the tomato
which I rather like.

So what is liquid smoke when it isn't made by burning wood, and why
aren't the ingredients listed the way you'd expect them to be listed?

--Lia

Liquid smoke is the condensed liquid created by burning wet hickory.
It must be used sparingly or will give a bitter taste. I use it in
the curing solution for canadian bacon and various sausages.
Allan

levelwave <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Karen said:

Even if you don't use a grill or a smoker, just omit the Liquid Smoke.
It's like Accent, or something... you don't really need it. imo

keyword: imo

~john

John, did you get my email? I've had some email problems the past couple
of weeks.

Michael

"Default User" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Peter Aitken said:

"Alternate Identity" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Me" <[email hidden]> wrote:

> My wife got a sample and no directions. How much do I use in what
> recipes?
> Thanks
>
>

None.

Use a wood fire and an outdoor grill. ;-)

That stuff is NASTY imho!!!

No it's not. Good liquid smoke is made by burning wood, just like you
would for "real" smoking, and condensing and collecting the smoke. It
it not artificial and while it will never equal the results of a
skilled BBQer it can give quite nice flavor.

Good Eats recently did a show where Alton made his own liquid smoke.

Brian

I'll have to check out the website. Sometimes I like to use it (not very
often) and making it myself would be perfect.

Michael

Me said:

My wife got a sample and no directions. How much do I use in what
recipes?
Thanks

Toss it in the garbage before you ruin any foodstuffs with it.

I suppose it has its admirers but i for one cant stand the stuff.
---
Joseph Littleshoes