lmw80
Cook
What is it really and how/what do you cook with it? I see it in a lot of crockpot recipes.
Thanks.
Thanks.
Welcome to DC, Imw80. Liquid Smoke has been sitting in my fridge for a while. Guessing I bought it for a recipe I never got around to making. Would love to see ideas/dishes I could use with Liquid Smoke.lmw80 said:What is it really and how/what do you cook with it? I see it in a lot of crockpot recipes.
Thanks.
Goodweed of the North said:I use liquid smoke in my baked beans (sometimes), in gravies, to enhance meat dishes, and add to certain vegies such as green beans, and corn. It comes in various flavors. Most commonly, I've seen hickory and mesquite flavors. The tastes are substatialy different.
You can also ad liquid smoke to home-made barbecue sauces, dry rubs, marinades and brine solutions. It does wonders for many fish dishes as well. I even used it to successfully add flavor to some overly bland slab-bacon I had purchased. It saved the bacon, litteraly.
It is a versatile liquid. you can een rub a few drops on a ham-steak, or pork chops. But a word of caution; Liquid Smoke is a concentrated flavoring, and can be very bitter if too much is used. Generally, only a few drops will be needed. And my favorite rule holds espcecially true with this flavoring agent. That is; you can always add more flavor to a dish if required, but once it's in the dish, it can't be taken out. In other words, add minute amounts to begin with, test, and add more if needed.
Also, too much Liquid Smoke can result in heartburn.
It's a great product, but needs to be used correctly.
Seeeeeya; Goodweed of the North
Michael in FtW said:Humm ... want to eat at your house sometime Mish ... "Bong Water"! (Actually I had to go to the William Jefferson Clinton presidential memorial library website to find the definition of that term.)