How to use liquid smoke.

How to use liquid smoke

Liquid smoke is an aqueous extract obtained from incomplete combustion of wood. With the help of it, you can get the taste of the product similar to smoking. Liquid smoke can be used in concentrated form or diluted for any kind of dishes. Manufacturers of meat delicacies, sausages, smoked people have long moved to this method. Get the fragrant meat is no worse than kebabs, it is possible to deliver soup at home.

A few drops of liquid smoke can be added to the Solyanka, pea soup, ear. At the same time, the first dishes acquire barely noticeable taste of smoked.

Fish is fried with the addition of this extract. A kilogram of fish takes 10-15 grams of smoke. You can also shrink the village, ottera salt, 40 grams of liquid smoke, pepper. Tightly put in enameled dishes and keep 2 days.

Skewers at home will not get worse than on firewood if the concentrate is diluted in water and use as marinade. The meat is then roasted in the oven or in a frying pan.

The fried chicken will succeed with the exquisite taste of smoked at the fact that it is brine, consisting of a half-table of water, 40 grams of liquid smoke, salts.

Smoke extract can be addressed to any second dishes. Even stew vegetables will be piquant with the addition of several drops of liquid smoke.

With the help of liquid smoke, you can diversify your table and give ordinary dishes a new taste, aroma. It will also simplify the smoking process of sala, meat, fish.

How to use liquid smoke

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