Liquid smoke is an enhancer of taste

Liquid smoke is a technological tool, it is often called a taste enhancer, which is used in the food industry. It has the properties of flavor, preservative, replaces the process of smoking products such as poultry, fish, lard, cheese, and gives the fragrance of the bonfire cooked dishes.

How to produce

It is obtained by dissolving some deciduous wood products (for example, birch, alder) in water, then purification from various impurities, carcinogens and resins, adding flavor, solvent and food additives. He is insisted in barrels, and after full availability mix with special water and pour into bottles.

Form of issue

Classical liquid smoke is available for sale, respectively, in liquid form or in the form of a dry concentrate.

Use of liquid smoke

We buy smoked mackerel in the store, but very few people know that it is possible to make fresh fish smoked and at home. For this we need patience and liquid smoke! How to use this product? Usually a small booklet is attached to the bottle with all kinds of recipes. This preparation is used for:

• Cold appetizers (meat and fish);
• Soups, roasts, gravy;
• Smoked delicacies;
• Marinades, preserves (meat and fish);
• Sauces.

Method of preparation of mackerel

Using liquid smoke in smoking allows you to extend the shelf life of products, reduce the amount of salt and give the dishes an exquisite taste! We will dwell on the preparation of mackerel in liquid smoke. This recipe suits those housewives who do not have a smokehouse at home. Main components:

• Fresh mackerel (2 fish);
• Granulated sugar (2 tablespoons);
• Water (1 liter);
• Onion peel (2 handfuls);
• Liquid smoke (150 ml);
• Salt (5 tablespoons).

First you need to carefully gut the mackerel, remove the insides, rinse and cut off the tail and head. Onion husks, too, rinse. Pour into a pan one liter of water, cover the husk, add salt, sugar, bring to a boil. Boil the solution for about 15 minutes. Then the mixture should cool down. We filter it, add liquid smoke and pour it into a two-liter jar. Put the gutted fish into the resulting solution. We remove it to the cold store for 24 hours. You can turn the mackerel 12 hours later. After the time, get the mackerel from the brine, rinse with water and wipe with a kitchen towel. For beauty, you can grease it with vegetable oil. Portionally cut and decorate with herbs and vegetables. Mackerel in liquid smoke is ready! Bon Appetit!

Harmful or useful liquid smoke

Now on the shelves of stores, hypermarkets it is extremely difficult to meet products cooked by natural smoking. Nutritionists do not recommend eating this food. Products that are made with the use of liquid smoke, can initiate violations in the digestive tract, liver, stomach and other organs. So it's up to you whether smoked products are useful or harmful, but you should not abuse them!