![]() You can do that by mixing liquid smoke in the marinade or by brushing it on the meat during cooking. When using liquid smoke with meat to give it a flavor as though it was car grilled, the content of the bottle has to be applied topically- on the surface of the meat itself. What are the best practices for using liquid smoke for home cooking? The bottom line, only liquid smoke products that have undergone evaluation by the European Food Safety Authority (EFSA) are authorized to be sold. Various evaluations relating to specific liquid smoke products were likewise conducted in Europe ( link to one of them) which are on a case to case basis. Food and Drug Administrationwhich, essentially, says it is safe for human consumption. ![]() Here is a link to a study conducted by the U.S. Well, first of all, the production of liquid smoke has advanced and has been standardized since the time of Pliny the Elder. So, is liquid smoke safe for human consumption considering that it was once used for embalming? And for a disease with an unknown cause, it sure as hell is funny how many things have been declared as carcinogenic. To this day, not one scientist has been able to pinpoint to exact cause of cancer. Personally, I tend to laugh at people for whom just about anything is potentially cancerous. We’ve all heard claims that smoked food contains carcinogens. Wright (yes, the name in the bottle in the photo above) started selling the stuff commercially in 1895. The term “liquid smoke” came into use when E. That steam is gathered in condensed form and that is liquid smoke. When it burns, there is steam in the smoke. For the non-science people like me, here’s the way I understand it: Wood contains moisture. Liquid smoke is produced by concentrating the vapors of wood smoke. According to his writings, pyroligneous acid was used an embalming agent. Its earlier mention goes back to Pliny the Elder (AD 23–79). I am not a science person but, from what I’ve read, liquid smoke is the “modern name” for pyroligneous acid (wood vinegar or food vinegar), an ancient preservative. Much, much later, I was grocery shopping with my husband, Speedy, and I saw bottles of liquid smoke on the shelves. Although I was curious, I never went out of my way to search for it. I had never heard of liquid smoke at that time. ![]() A long time ago, before we ditched cable TV in favor of Netflix subscription, we saw an episode of The Kitchenon Food Network where Sunny Anderson used liquid smoke in a dish. ![]()
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