Liquid smoke: composition and use, benefit and harm. Detailed instructions for the use of liquid smoke in cooking
Liquid smoke is a special food seasoning, which is made on the basis of concentrated natural smoke and water. Add flavor in meat and vegetables, in order to give the products a distinctive taste and a special flavor. Use it, as a rule, in large scales. However, to create a unique characteristic smoky taste, everyone can use liquid smoke at home.
A natural dietary supplement contains only smoke and water. However, depending on the manufacturer, it can also be seasoned with vinegar, various flavors, colors or salt.
In addition, smoke has different flavors, which may differ slightly in taste based on what tree was used in the manufacture of seasoning.For example, pecan smoke is wonderfully suited to seafood, and from apple tree it becomes an excellent addition to smoked ham.
Liquid smoke is added as a sauce or marinade for the barbecue before cooking, during or after it. In addition, food seasoning is used for filling snacks and fried vegetables.
Benefit and harm
Since liquid smoke appeared on the market relatively recently, you should understand and learn its pros and cons before using it for food.
The positive qualities of refueling include the fact that it does not contain fat and calories. Thus, it automatically becomes useful for those who monitor the state of their body weight.
For smoke formed from wood-leaved sawdust, it is characteristic of the presence of antioxidant and antimicrobial properties, which, when added to meat ingredients, significantly reduce the number of bacteria and increase their shelf life. This happens due to the content in the smoke of various organic acids that reduce the pH and destroy the walls of bacteria cells that are in the meat product.
The negative qualities include the absence of vitamins, nutrients and calories in the composition.In this regard, the smoke does not bear any benefit to the body and does not represent any nutritional values.
Side effects arising from the consumption of special food seasonings for food are still being studied by scientists. Despite the fact that liquid smoke is cleared from tar and tar, people experience severe allergic reactions to it.
How to cook and serve
Before buying a liquid, you should carefully read the etiquette to make sure which additional elements are present in the dressing and whether they will not affect the taste of the prepared dish.
To avoid various incidents, food seasoning can be prepared independently. To do this, use the following recipes:
- Liquid smoke is prepared using spices. To do this, mix soy sauce, curry dressing and mayonnaise. Mix everything until a homogeneous consistency, add chopped garlic and mix well again. In such a marinade, fish, meat or other products are usually soaked.
- The effect of smoking with liquid smoke can be created using foil. To do this, it must be folded in several layers, add a teaspoon of rice cereal, tea and sugar. All mix and close the foil. When preparing the dish, a roll of foil should be put under it.Smoke emitted from the package can smoke meat or fish, giving the product a pleasant aroma and unforgettable taste.
In addition to the above recipes for cooking food seasoning, you can use another way that is not very useful and not acceptable to everyone. Let us explain why. In a glass chilled in the cooling chamber, you should release cigarette smoke. Harmful resins are deposited on its walls, and the smoke itself, which is used to process the ingredients, remains inside and gives the products a rich aroma.
The received or acquired smoky liquid needs to be used, adding to the prepared dishes on several droplets. Natural smoke is very concentrated. In that case, the consumption of foods with food seasoning becomes a regular procedure, it can lead to peptic ulcer or other various diseases.
Mode of application
Food seasoning is quite simple to use. As a rule, the packaging label contains instructions that you should read before using the smoke. In order to create a dish with smoked flavor, you need to add a couple of drops to the marinade, and then lightly fry the meat product.The result will be a delicious kebab, which is almost impossible to distinguish from meat cooked on the fire.
In addition, the smoke can be used for cooking fish. To produce delicious smoked pieces of herring or mackerel with liquid smoke at home, it is enough to add a few drops of food seasoning to the fish, after a short period of time the product will acquire a light smoked flavor. To do this, it does not require much effort. In addition, do not need to spend extra money on the smokehouse.
Smoked Fish Recipe
Cooked according to this recipe fish is a favorite dish of many gourmets. It is wonderfully suitable for both beer and any side dish.
For this useful ingredients such as:
- fish - 1 pc .;
- liquid smoke;
- potatoes - 1 pc.
Start the cooking process should be with careful preparation of fish. It must be washed, cleaned and, if necessary, gutted. Then you should do the preparation of the marinade. Place the previously cleaned potatoes in a separate container, pour in water, add salt and stir the water constantly. This should be done until the potatoes emerge.When this happens, you can put the fish in the solution and leave it for a while in a cool place under a press.
When the fish is well salted, it should be washed and left to dry for several hours. After that, you can begin to smoke. The prepared product must be completely filled with smoky liquid. If large fish is used for smoking, it is worth holding it in the smoke for a couple of minutes. Small fish is enough and one minute. The final step in cooking is hanging the fish in a cool place. This procedure lasts about a day.
To cook lard with liquid smoke, first you need to pickle the product. To do this, one liter of water should be poured 100 g of salt, a little spice and lavrushka. Bring the brine to a boil and let it boil for 5 minutes. After that, add 6 tablespoons of smoky liquid. Place the lard in a separate container, pour in the brine and tightly close the lid. The process of smoking lasts for 12 hours.
The next stage is rubbing the fat with a dry napkin and rubbing the product with pepper and garlic. It is better to store smoked bacon in a refrigerator packed in cellophane.