My mom loves Liquid Smoke. My sister hates the stuff. Tim just thinks its weird. What do I think? I’m not sure. I kind of like the flavor because it reminds me of a cheese dip I used to have at the Etc. Cafe in Champaign-Urbana (it does not, however, remind me of veggie burgers cooked over an open fire).
At the same time, I always thought Liquid Smoke was a little weird. It tastes like smoke, so where’s the fire?
According to Colgin, bottler of liquid smoke, the process is not chemical or synthetic, but the actual liquification of wood smoke.
Liquid Smoke is produced by burning fresh cut hickory, mesquite, apple, and pecan wood chips at extremely high temperatures and moisture levels. There’s nothing “synthetic” about it – it’s not made from chemicals. It is made by placing high grade smoking woods in sealed retorts (1), where intense heat makes the wood smolder (not burn) (2), releasing the gases seen in ordinary smoke.
These gases are quickly chilled in condensers (3), which liquefies the smoke; it is then forced through seven refining vats (5 - 11) and a large filter (12), to remove impurities. Finally, the liquid is received into large oak barrels (14) which will age the liquid smoke for mellowness.
Has this changed the way I feel about Liquid Smoke? I’m reassured that it’s not weird processed food, but still unsure of its flavor. I just cooked up some black-eyed peas and added a little smoke at the end, as called for in this recipe for Creole Black-eyed Peas. We’ll see how I feel after dinner.
Update: I have since made the black-eyed peas and they were awesome. A definite keeper of a recipe.
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I’m quite a lot happier about liquid smoke after reading this.
You seemed REALLY happy after having it with the black-eyed peas! =)