If you have a small bottle of liquid smoke in your pantry, find out how to use it. Liquid smoke is often added to grilled or barbecue meat or fish. You can also add it to stews, fondue, meatloaf, sauces or marinades to add a smoky flavor to foods. Many cooks also like to combine it with salty desserts, for example with caramel, while barmen use it in cocktails.
Steps
Part 1 of 3: Include Liquid Smoke in Recipes
Step 1. Add half a teaspoon to a tablespoon of liquid smoke in the [Chili-Making [| chili] or stews
If you want to add a smoky note to beef dishes that require long cooking, add half a teaspoon (2.5 ml) of liquid smoke. To make the smoky taste stronger, you can add up to one tablespoon (30 ml). Liquid smoke can also be used to enhance the taste of vegetarian stews.
If you're short on time, but want to look like your baked beans have been cooking all day, add half a teaspoon of liquid smoke after seasoning them
Step 2. Brush liquid smoke over roasted meat, fish or tofu
Before cooking them on the plate, in the pan or on the barbecue, dip the bristles of a kitchen brush in the liquid smoke and distribute it evenly over the ingredients. Its aroma also goes perfectly with fish and poultry as well as with beef and pork. If you are a vegetarian, brush it on the tofu before placing it on the griddle.
If you forgot to use liquid smoke before cooking the ingredients, once cooked, cut them into pieces and season them with a few drops of liquid smoke
Step 3. Add a few drops of liquid smoke to the ground beef when making burgers or meatloaf
Follow the standard recipe and add 2-3 drops of liquid smoke to the ground beef. Stir carefully to evenly distribute the aroma, then form the burgers or meatloaf and cook them following the directions in the recipe.
To make the smoky taste stronger, increase the amount of liquid smoke up to half a teaspoon
Step 4. Add half a teaspoon of liquid smoke to the fondue
In a saucepan, melt 170 g of your favorite soft cheese over medium-low heat, along with 2 tablespoons (30 ml) of water, 1 tablespoon (15 g) of mustard, 1 pinch of salt and half a teaspoon of liquid smoke. When the cheese has melted, add two beaten eggs and let the fondue cook for 5 minutes. Once ready, serve it accompanied by:
- Toast;
- Raw celery and carrots, cut into sticks;
- A smoked sausage;
- Steamed vegetables;
- Toasted bread.
Part 2 of 3: Using Liquid Smoke in Sauces and Marinades
Step 1. Enrich the taste of a marinade with a few drops of liquid smoke
A few hours before cooking the meat, fish or vegetables, prepare the marinade and add a special touch with liquid smoke. Stir and marinate the ingredients, making sure they are completely submerged. USA:
- 60 ml of soy sauce;
- 3 tablespoons (20 g) of honey;
- 2 tablespoons (30 ml) of white wine vinegar;
- 1 1/2 teaspoons (3 g) of garlic powder;
- 1 1/2 teaspoons (3 g) of powdered ginger
- 180 ml of extra virgin olive oil;
- 1 teaspoon (2 g) of black pepper;
- 2-3 drops of liquid smoke.
Step 2. Make a barbecue sauce quickly and easily
Sauté 3 diced onions in a pan with 3 minced garlic cloves. When the onion is wilted, add 720ml of ketchup, 100g of brown sugar, 80ml of white wine vinegar and 3 tablespoons (45ml) of liquid smoke. Cook the barbecue sauce until it reaches the consistency you want. If you're in a hurry, you can add two teaspoons of liquid smoke to a ready-made barbecue sauce to intensify its smoky taste.
For an even more intense barbecue sauce, add two tablespoons (30g) of Dijon mustard and one teaspoon (5ml) of hot sauce
Step 3. Use 3 tablespoons (45ml) of liquid smoke to add flavor to a brine
Heat the basic ingredients over medium heat until the sugar has dissolved. Add three tablespoons of liquid smoke, stir and let the brine cool before using. When it has reached room temperature, you can use it to flavor a roast, for example. Let the meat marinate for several hours (or even a full day), then drain and cook it. You can make a delicious brine with:
- 480 ml of water;
- 120 g of sea salt;
- 65 g of sugar;
- 2 tablespoons (30 ml) of maple syrup;
- 1 tablespoon (6 g) of grain mustard;
- 2 tablespoons (18 g) of black peppercorns;
- 1 tablespoon (8 g) of chili powder;
- 8 crushed garlic cloves.
Step 4. Prepare a sauce with which to season the pasta or rice
Sauté 40 g of chopped onion with 2 tablespoons (20 g) of diced green pepper and 3 finely chopped garlic cloves over medium-high heat for 5 minutes. When the sauce is ready, add 2 cans of peeled tomatoes, 1 can of tomato puree, 2 tablespoons (30 ml) of liquid smoke, salt, ground pepper and 1 and a half teaspoons of aromatic herbs to taste. Bring the sauce to a boil and then lower the heat so that it only simmers. Let it cook for an hour before using it to season pasta or rice.
If you want to turn the tomato sauce into a ragù, brown 450 g of ground beef in a separate pan and then add it to the cooking sauce
Step 5. Give poultry meat a smoky taste
Place a chicken or turkey in a large baking bag. Add 2 liters of water and 100ml of liquid smoke. Turn the bird over so that it remains immersed in the marinade. Seal the bag and let the meat marinate in the refrigerator for 12 hours.
When it's time to cook the chicken or turkey, discard the marinade and pat the meat with kitchen paper to dry. Put the bird in a pan and bake it at 175 ° C, the cooking time depends on the weight
Part 3 of 3: Using Liquid Smoke in Sweets and Drinks
Step 1. Add 2-3 drops of liquid smoke to caramel bonbons
Make a soft caramel, then add a small amount of liquid smoke directly into the pot, along with the vanilla extract. Drop 2-3 drops of liquid smoke into the measuring spoon and then fill it with vanilla extract. Finish cooking the caramel and then pour it into a pan to cool.
Pour the liquid smoke into the spoon you use to measure out the vanilla rather than directly into the pot to avoid accidentally adding more than you should
Step 2. You can add a smoky taste to the caramel sauce as well
Follow your favorite recipe to prepare caramel sauce using either the "dry" or "wet" method. When it has reached the right consistency, stir in the liquid smoke and vanilla extract in equal parts, just before adding the cream.
For example, if your recipe ingredients include one teaspoon (5ml) of vanilla extract, add one teaspoon (5ml) of liquid smoke as well
Step 3. Use liquid smoke instead of regular flavorings
When making baked goods, such as cakes or biscuits, try replacing half the dose of vanilla extract, almonds, etc., with the same amount of liquid smoke. For example, if you are making chocolate chip cookies and the recipe includes 2 teaspoons of vanilla extract, use one of vanilla and one of liquid smoke.
The smoky taste goes well with that of hazelnut, chocolate, peanut butter and delicious brownies
Step 4. Add a few drops of liquid smoke to a Manhattan
This simple yet sophisticated cocktail is one of the most famous in the world. Pour 2-3 drops of liquid smoke into the shaker, then add 30 ml of a sweet vermouth, 60 ml of rye whiskey and 2 drops of angostura. Pour the ice into the cocktail and shake it for ten seconds. Pour it into the glass, filter it through the strainer and add a lemon zest.
Step 5. Improve the taste of a cheap bourbon
If you want it to taste the same as aged, pour 1 tablespoon (15 ml) of dry sherry, 1⁄4 teaspoon (1 ml) of vanilla and 1⁄4 teaspoon (1 ml) of liquid smoke into a bottle of bourbon. 750 ml. Close the bottle and shake it as if it were a shaker to mix the ingredients.
- Drink the "aged" bourbon straight, with ice or use it to make your favorite cocktails.
- Liquid smoke will not give the bourbon a smoky taste, rather it will soften the rough notes.
