Liquid smoke

Liquid smoke is a water-soluble yellow to red liquid used for flavoring. It is used in various cuisines to add a smoky flavor to the food without the need for traditional smoking. It is produced by condensing the smoke from wood.

Production

The production of liquid smoke involves the process of pyrolysis, which is the thermal decomposition of wood in the absence of oxygen. The smoke produced is captured and condensed to form a liquid. The liquid is then filtered to remove any impurities and particles. The final product is a clean, clear liquid with a strong smoky flavor.

Uses

Liquid smoke is primarily used as a flavoring agent in cooking. It is often used in barbecue sauces, marinades, and in dishes that require a smoky flavor. It can also be used in the production of smoked meat and smoked fish, as it imparts a similar flavor to traditional smoking methods.

Health concerns

There have been some health concerns associated with the use of liquid smoke. Some studies have suggested that it may contain carcinogenic compounds, similar to those found in traditional smoke. However, the levels of these compounds in liquid smoke are significantly lower than in traditional smoke, and the risk is considered to be low.

See also

• Food preservation
• Smoking (cooking)
• Barbecue sauce

This article is a stub related to food. You can help WikiMD by expanding it!

• 

  Liquid Smoke Spoonful

• Figaro Liquid Smoke small.jpg

  Figaro Liquid Smoke Small