Smoked products (fish, sausages, meat) alwayslook appetizing. Their scent is crazy. Many people are happy to buy smoked meat, not thinking about how they are made. Usually, liquid smoke is used for these purposes, the benefits and harm of which we will consider today. What goes into its composition? Where is the product applied? How to make liquid smoke yourself? The answers to these questions are contained in the article.
Composition of the product
Surely you have heard such a phrase as liquid smoke. The composition of this product is unknown to many. And in general, few people know what it is. Let's figure it out together.
What is the technology for producing liquid smoke?This happens as a result of burning wood. The resulting smoke is filtered. Special equipment cleans it from tar and tar, and then dissolves in water. So it turns out liquid smoke. The composition of the product depends on the materials used. Usually, cherry, beech, alder or apple wood is used for this purpose. Liquid smoke goes on sale in the form of powdered mixtures, sprays and aromatic liquids bottled. Regardless of the release form, this product falls into the category of artificial flavors.
Application
Today, many people know that smoke meat and fishcan not only the traditional way, but with the help of liquid smoke. Each of the two options has its disadvantages and pros. We will talk about them another time, but for now we are interested in liquid smoke. The use of this product is increasing. The main goal is to improve the flavor and taste of fish, meat and various dishes.
Liquid smoke (used in cooking):
- as an additive to sauces ("Grill", "Barbecue" and others);
- to give an amazing flavor to main dishes, soups and stews;
- for snacks from fish and meat;
- for cooking delicacies in the microwave, multi-cooker or oven;
- for marinating (smoking) meat products and fish products.
How to make liquid smoke yourself
Many of us have a weakness for smoked meats.But on the products presented in stores, the method of their manufacture is not always indicated. Some smoked products contain resins and carcinogens that have a negative impact on human health and well-being. You can avoid unpleasant consequences using the natural liquid smoke flavor. It is sold in almost all supermarkets and chain stores. If you have not found this flavoring agent, then do not despair. Now we will talk about how to make liquid smoke on your own. We offer several options.
Method number 1 - obtaining liquid smoke from natural smoke
Нам понадобится сигарета и замороженный стакан.What are the next steps? Smoke a cigarette, releasing smoke into a glass. What will it give? Harmful resins will settle on the walls of the glass. The smoke will be very thick, which means that it can easily be poured into another container or onto products.
Method number 2 - the use of spices
Берем соевый соус, приправу «Карри», чеснок и mayonnaise. Mix them in a deep cup (bowl). We will have a marinade in which you need to soak the meat for the second course or shish kebab. In this case, you can do without a food additive. A great option for those who choose a healthy lifestyle and proper nutrition.
Method number 3 - the original solution
Немного сахара, смесь зеленого и черного чая, рис - All these ingredients must be wrapped in two layers of foil. We put it under the meat while stewing or frying. The thick smoke that forms will well smoke the dish, improve its aroma and taste.
Now you know how to make liquid smoke in three ways. Choose any of them and proceed to the practical part.
Liquid smoke: the benefits and harm
Doctors do not recommend to get involved in smoked meats.And people suffering from diseases of the liver and stomach, it is necessary to reduce the use of such products to a minimum. These are general guidelines. But we are interested in precisely liquid smoke. Benefit and harm - what outweighs? Let's see.
Начнем с перечисление положительных качеств liquid smoke. Firstly, it improves the aroma and taste of main dishes, soups, cheeses, fish and meat products. Secondly, in the composition of liquid smoke carcinogens, tar and tar are present in negligible quantities. Because of this, it is considered safer than natural smoke. Thirdly, smoking products with liquid smoke does not take much time.
Теперь выделим отрицательные моменты.It all depends on the dose of carcinogen. Some manufacturers deliberately overestimate the concentration of liquid smoke. This is done in order to kill the unpleasant smell of stale meat or fish. But a large dose of carcinogens is dangerous to human health. In some countries, the use of liquid smoke is prohibited. After all, it is considered the strongest carcinogen. In Russia, the permissible dose of this substance is not defined and not regulated.
Liquid Smoke Recipes
So, you bought a bottle of flavoring in the store. What to do next? We offer several recipes for the preparation of real delicacies.
Smoked Chickens
Take a deep pan.We put the chickens in her breast down. In a separate bowl combine chopped garlic with black pepper. We sprinkle meat with this mixture. Food consumption per 1 kg of chickens: 20 g garlic and 4 g ground pepper. We press down the pan with the meat load, pour the brine and leave for 14-16 hours. You do not need to clean the refrigerator. For brine need (based on 1 liter): 10 tbsp. liter of liquid smoke, 5 g of sugar and 50 g of salt. When the chickens are ready, put the sauce on them. It is made from 2 tbsp. l tomato paste and 1 tbsp. l liquid smoke. Withstand 2 hours. Then send the chicken to the oven and bake until cooked. Meat is served at the table both cold and hot.
Boiled pork
1 kg of pork should be stuffed with garlic andcarrot. Salt and pepper. Fill with liquid smoke (4 tbsp. L). In order to soak the meat evenly, you need to massage it for 3 minutes. Wrap the pork in foil, send it in the oven and bake until done.
Smoked ribs
Готовим смесь из черного перца, измельченного garlic and liquid smoke (4-5 tbsp. L). We rub it with ribs (1 kg). We remove the meat in the fridge for a day. Then we get and bake in the oven. You can serve ribs hot. They will be a great addition to the second dish. Cold smoked and baked ribs are the perfect snack for beer.
Sausages
Take the sausages (wieners), remove the shell from them.Apply to the surface of liquid smoke. We send the processed products in the microwave or in the oven. Bake until fully cooked. The dish is served with a side dish (rice, mashed potatoes, pasta).
Smoked mackerel at home
We offer you a simple recipe.You can smoke fish at home. Liquid smoke is one of the main ingredients. With strict observance of the recipe you get a tasty and fragrant fish.
Grocery list:
- 4 tbsp. l sugar;
- 2 kg of mackerel;
- vegetable oil;
- 5 tbsp. l liquid smoke;
- 8 tbsp. l salt;
- onion peel;
- water - 2 liters;
- spice.
Preparation:
one.Frozen mackerel should lie for a couple of hours on a plate at room temperature. After this, it is necessary to proceed with its cleaning. We cut off the head and extract all the insides. Wash the fish with cold water.
2. Making brine. We take a pan, pour warm water, add sugar, peel, salt and favorite spices. Brine should boil for 15 minutes. Next, remove from heat and cool.
3. In brine add the above amount of liquid smoke. We drop mackerel there. Top cover and set a small oppression. Pot with fish clean in the fridge for 4 days.
4. Take out the mackerel and dry it using paper napkins. Now hang for 12 hours. Under the fish it is imperative to put a baking sheet so that fat flows there.
5. At the end of the process we wrap smoked fish in cling film. It can be stored in the refrigerator for no more than 7 days.
How to identify products prepared with liquid smoke
Today there is a huge selection in stores.smoked meat The method of their preparation is indicated extremely rarely. But to distinguish the product of natural smoking from soaked in liquid smoke, everything is possible. We carry out a visual inspection. Orange or golden color of the product, as well as its uneven color indicate the use of liquid smoke. Naturally smoked meat should have a dry surface, not oily.
Afterword
Now you can easily cook liquid smoke. The benefits and harms of this flavor have been considered in detail by us. To use it or not is up to you.
