Smoked products (fish, sausages, meat) always look appetizing. Their aroma is crazy. Many people are happy to buy smoked meats without thinking about how they are made. Usually, liquid smoke is used for these purposes, the benefits and harms of which we will consider today. What goes into its composition? Where is the product used? How to make liquid smoke yourself? The answers to these questions are contained in the article.
Composition of the product
Surely you have heard such a phrase as liquid smoke. The composition of this product is unknown to many. And in general, few people know what it is. Let's figure it out together.
What is the technology for producing liquid smoke? This happens as a result of burning wood. The resulting smoke is filtered. Special equipment cleans it of tar and tar, and then dissolves it in water. So liquid smoke turns out. The composition of the product depends on the materials used. Typically, cherry wood, beech, alder or apple tree are used for these purposes. Liquid smoke goes on sale in the form of powdered mixtures, sprays and aromatic liquids, bottled. Regardless of the form of release, this product belongs to the category of artificial flavors.
Application
Today, many people know that it is possible to smoke meat and fish not only in the traditional way, but also with the help of liquid smoke. Each of the two options has its pros and cons. We will talk about them another time, but for now we are interested in liquid smoke. The use of this product is happening more and more often. The main goal is to improve the aroma and taste of fish, meat and various dishes.
Liquid smoke (cooking use):
- as an additive to sauces ("Grill", "Barbecue" and others);
- to give an amazing flavor to the main dishes, soups and gravy;
- for appetizers of fish and meat;
- for cooking delicacies in the microwave, slow cooker or oven;
- for marinating (smoking) meat products and fish products.
How to make liquid smoke yourself
Many of us have a weakness for smoked meats. But the products presented in stores do not always indicate the method of their manufacture. Some smoked foods contain tar and carcinogens that have a negative effect on human health and well-being. You can avoid unpleasant consequences using the natural flavoring "Liquid Smoke". It is sold in almost all supermarkets and chain stores. If you have not found this fragrance, then do not despair. Now we will talk about how to prepare liquid smoke yourself. We offer several options.
Method No. 1 - obtaining liquid smoke from natural smoke
We will need a cigarette and a frozen glass. What are the next steps? We smoke a cigarette, releasing smoke into a glass. What will it give? Harmful resins will settle on the walls of the glass. The smoke will be very thick, which means that it can easily be poured into another container or onto products.
Method number 2 - the use of spices
Take soy sauce, curry seasoning, garlic and mayonnaise. Mix them in a deep cup (bowl). We will get a marinade in which you need to soak the meat for second courses or barbecue. In this case, you can do without a dietary supplement. A great option for those who choose a healthy lifestyle and proper nutrition.
Method number 3 - an original solution
A little sugar, a mixture of green and black tea, rice - all these ingredients must be wrapped in two layers of foil. We put it under the meat during stewing or frying. The thick smoke that forms will well smudge the dish, improve its aroma and taste.
Now you know how to make liquid smoke in three ways. Choose any of them and start the practical part.
Liquid smoke: benefits and harms
Doctors do not recommend keen on smoked meats. And people suffering from diseases of the liver and stomach, it is necessary to minimize the use of such products. These are general guidelines. But we are interested in liquid smoke. Benefit and harm - what outweighs? Let's figure it out.
We begin by listing the positive qualities of liquid smoke. Firstly, it improves the aroma and taste of second courses, soups, cheeses, fish and meat products. Secondly, carcinogens, tar and resins are present in negligible amounts in liquid smoke. Due to this, it is considered safer than natural smoke. Thirdly, smoking products with liquid smoke does not take much time.
Now highlight the negative points. It all depends on the dose of the carcinogen. Some manufacturers knowingly overestimate the concentration of liquid smoke. This is done in order to kill the unpleasant smell of stale meat or fish. But a large dose of carcinogens is dangerous to human health. In some countries, the use of liquid smoke is prohibited. After all, he is considered the strongest carcinogen. In Russia, the permissible doses of this substance are not defined and not regulated.
Liquid smoke: recipes
So, you bought a bottle of flavor in the store. What to do next? We offer several recipes for cooking real delicacies.
Smoked chickens
Take a deep pan. We spread the chickens in it, breast down. In a separate bowl, combine chopped garlic with black pepper. Showered with this mixture of meat. Consumption of products per 1 kg of chickens: 20 g of garlic and 4 g of ground pepper. We press the pan with the meat cargo, pour brine and leave for 14-16 hours. You do not need to clean the refrigerator. For brine you will need (based on 1 liter): 10 tbsp. l of liquid smoke, 5 g of sugar and 50 g of salt. When the chickens are ready, put the sauce on them. It is made of 2 tbsp. l tomato paste and 1 tbsp. l of liquid smoke. We stand 2 hours. Then we send the chickens to the oven and bake until fully cooked. The meat is served to the table both in cold and in hot form.
Boiled pork
1 kg of pork should be stuffed with garlic and carrots. Salt and pepper. Fill with liquid smoke (4 tbsp. L). To soak the meat evenly, you need to massage it for 3 minutes. Wrap the pork with foil, send it to the oven and bake until cooked.
Smoked ribs
We prepare a mixture of black pepper, chopped garlic and liquid smoke (4-5 tbsp. L). Rub it with ribs (1 kg). We remove the meat in the refrigerator for a day. Then we take out and bake in the oven. You can serve the ribs hot. They will be a great addition to the second dish. When cold, smoked and baked ribs are an ideal beer snack.
Sausages
We take sausages (sausages), remove the shell from them. Apply liquid smoke to the surface. We send processed foods to the microwave or oven. Bakes until fully cooked. The dish is served with a side dish (rice, mashed potatoes, pasta).
Smoked mackerel at home
We offer you a simple recipe. You can also smoke fish at home . Liquid smoke is one of the main ingredients. With strict adherence to the recipe, you will get a tasty and fragrant fish.
Grocery list:
- 4 tbsp. l sugar;
- 2 kg of mackerel;
- vegetable oil;
- 5 tbsp. l of liquid smoke;
- 8 tbsp. l of salt;
- onion peel ;
- water - 2 liters;
- spice.
Cooking:
1. Frozen mackerel should lie down in a plate at room temperature for a couple of hours. After that, you need to start cleaning it. Cut off the head and remove all the insides. We wash the fish with cold water.
2. Make a pickle. We take a saucepan, pour warm water, add sugar, husk, salt and favorite spices. The brine should boil for 15 minutes. Next, remove from the stove and cool.
3. Add the above amount of liquid smoke to the brine. We drop the mackerel there. Cover with a lid and set a little oppression. We remove the pan with fish in the refrigerator for 4 days.
4. We take out the mackerel and dry it using paper napkins. Now we hang for 12 hours. Under the fish, you must definitely put a baking sheet so that fat flows there.
5. At the end of the process, we wrap the smoked fish in a plastic wrap. It can be stored in the refrigerator for no more than 7 days.
How to identify products cooked with liquid smoke
Today, shops offer a huge selection of smoked meats. The method of their preparation is indicated extremely rarely. But everything can be distinguished from natural smoking product soaked in liquid smoke. We conduct a visual inspection. The orange or golden color of the product, as well as its uneven coloring, indicate the use of liquid smoke. Naturally smoked meat should have a dry surface, not an oily surface.
Afterword
Now you can easily prepare liquid smoke. The benefits and harms of this flavor have been examined in detail by us. To use it or not is up to you.