You didn’t really think the cheese was wood-smoked, did you? Manufacturers are allowed to label a food “smoked” if they have added liquid smoke. Even products like smoked cheese contain it.
Instead, it is used as a flavoring in bottled barbeque sauces, packaged marinades, hot dogs, bacon, and smoked sausages. Most liquid smoke that is produced will not be found in bottles labeled “Liquid Smoke.” These include hickory, applewood, pecan, and mesquite.īarbeque lovers may swear that they will never “cheat” by using liquid smoke, but many people unwarily use it. A variety of woods are used to create different flavor profiles. The condensed wood smoke is mixed with several food additives such as molasses to create a bottle of modern-day liquid smoke. You can use liquid smoke in various dishes to impart a smoky flavor. Most brands of liquid smoke are inexpensive and have a shelf life of around two years. What is left is a yellowish-brown substance that is liquid smoke. This liquid is distilled into a concentrate and filtered of its impurities (soot and ash). Fire produces water in the form of vapor, and this vapor, when condensed through coiled tubing, captures the smoke. The exhaust of a wood fire is basically smoke and steam. Liquid smoke is a natural by-product of burning wood. He marketed this as Wright’s Liquid Smoke.
#FIGARO LIQUID SMOKE HOW TO#
He was a chemist who worked out how to condense the hot smoke from a wood fire and produce a smoke-flavored essence. This smoky-tasting liquid was first commercialized within the United States of America by E.
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