While this ingredient may be a new addition to your home cooking tool box, you’ve most likely been unknowingly enjoying liquid smoke in a wide variety of store bought products for years. Foods such as smoked gouda, smoked bacon, and most certainly barbeque sauce are allowed to label the item as smoked when using this ingredient, even if the food never touched a smoker. This liquid is the distilled byproduct of smoke coming into contact with cold air and was originally invented by Ernest H. Wright in 1895. Look for liquid smoke in any well stocked grocery store or purchase this ingredient online.
Flavor and Texture
Liquid smoke can be used to add a smoky flavor to dishes without having to invest the time and money in a smoker. The texture of the liquid is a watery consistency and overall it’s yellowish brown in color. Flavor can vary slightly depending on the type of wood chip used during production, to include hickory, mesquite, and applewood. However, the overall flavor is distinctly smokey and very intense – only a quarter teaspoon of this ingredient is recommended to start. The best way to try liquid smoke is to begin with a drop or two and add more as needed.
Storage and Usage
When stored properly, liquid smoke can last up to two years. Just be sure to keep the lid on tight and store in a cool dry place, such as the kitchen pantry. Try a dash of liquid smoke in your next pulled pork recipe or add a couple of drops to a homemade barbeque sauce for oven baked chicken or ribs. Keep the experimentation easy and try liquid smoke using our recipes for Kalua Style Pork or Brisket and Onions.