Comments on: The Secret of Liquid Smoke http://boingboing.net/2009/11/02/the-secret-of-liquid.html Brain candy for Happy Mutants Tue, 18 Jun 2013 05:19:00 +0000 hourly 1 http://wordpress.org/?v=3.4.1 By: Jonathan Badger http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626176 Jonathan Badger Wed, 30 Nov -0001 00:00:00 +0000 #comment-626176 @Anon If Whole Foods sold 100% Natural Mercury it would be exactly the same as any other mercury. That's the point. There's no such thing as "natural" or "organic" (except in the non-mystical sense of carbon containing molecules) @Anon
If Whole Foods sold 100% Natural Mercury it would be exactly the same as any other mercury. That’s the point. There’s no such thing as “natural” or “organic” (except in the non-mystical sense of carbon containing molecules)

]]> By: redstarr http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626948 redstarr Wed, 30 Nov -0001 00:00:00 +0000 #comment-626948 I use it my beans. It gives them a nice flavor without having to use a meat like ham or bacon. I use it my beans. It gives them a nice flavor without having to use a meat like ham or bacon.

]]> By: redstarr http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626952 redstarr Wed, 30 Nov -0001 00:00:00 +0000 #comment-626952 I like to mix a little liquid smoke in canned tuna and mix that with cream cheese and spread it on crackers. I like to mix a little liquid smoke in canned tuna and mix that with cream cheese and spread it on crackers.

]]> By: chgoliz http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626461 chgoliz Wed, 30 Nov -0001 00:00:00 +0000 #comment-626461 Franco @ #30: Use a tiny amount in soups like split pea that benefit from having a smoky taste, which is usually provided by ham. Also, here's an easy and yummy BBQ seitan recipe: http://blog.fatfreevegan.com/2007/05/barbecued-seitan-ribz.html Our only complaint is that it makes such a tiny amount. The recipe says that it serves 4. Hah. 2 women/children or 1 man is the truthful answer. Franco @ #30:

Use a tiny amount in soups like split pea that benefit from having a smoky taste, which is usually provided by ham.

Also, here’s an easy and yummy BBQ seitan recipe: http://blog.fatfreevegan.com/2007/05/barbecued-seitan-ribz.html

Our only complaint is that it makes such a tiny amount. The recipe says that it serves 4. Hah. 2 women/children or 1 man is the truthful answer.

]]> By: Anonymous http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-628287 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-628287 In junior high school chemistry, we distilled wood as one of our labs. Among the stuff we got was something that looked and smelled a lot like Liquid Smoke. I asked the teacher, and he gave me a very weird look and denied it utterly. And yet- it WAS liquid smoke! He just wasn't a cook. In junior high school chemistry, we distilled wood as one of our labs.

Among the stuff we got was something that looked and smelled a lot like Liquid Smoke. I asked the teacher, and he gave me a very weird look and denied it utterly.

And yet- it WAS liquid smoke! He just wasn’t a cook.

]]> By: dbarak http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-627266 dbarak Wed, 30 Nov -0001 00:00:00 +0000 #comment-627266 "smoke in water" I love Deep Purple. “smoke in water”

I love Deep Purple.

]]> By: 445supermag http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-627272 445supermag Wed, 30 Nov -0001 00:00:00 +0000 #comment-627272 I remember years ago watching Justin Wilson (the Cajun chef on PBS) making a vegetarian dish, probably much like the one in the comments above. Besides being vegetarian, another thing that made this recipe stand out was the fact that he made a point of actually measuring out the liquid smoke in a spoon because too much would ruin the food (he had a running gag where he would "measure" out some hot sauce with a slotted spoon or wisk). I remember years ago watching Justin Wilson (the Cajun chef on PBS) making a vegetarian dish, probably much like the one in the comments above. Besides being vegetarian, another thing that made this recipe stand out was the fact that he made a point of actually measuring out the liquid smoke in a spoon because too much would ruin the food (he had a running gag where he would “measure” out some hot sauce with a slotted spoon or wisk).

]]> By: ihazkittehz http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626528 ihazkittehz Wed, 30 Nov -0001 00:00:00 +0000 #comment-626528 I'm vegan, and I love using liquid smoke. It's a key ingredient in my tempeh "bacon" recipe, as well as a nice addition to baba ganouj. And as others have said upthread - you only need a little bit! I’m vegan, and I love using liquid smoke. It’s a key ingredient in my tempeh “bacon” recipe, as well as a nice addition to baba ganouj.

And as others have said upthread – you only need a little bit!

]]> By: girlstyle http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626792 girlstyle Wed, 30 Nov -0001 00:00:00 +0000 #comment-626792 I use a drop or two of liquid smoke in my vegetarian split pea soup and corn chowder as a substitute for ham or bacon. It's delicious and one tiny bottle lasts me a couple years. I use a drop or two of liquid smoke in my vegetarian split pea soup and corn chowder as a substitute for ham or bacon. It’s delicious and one tiny bottle lasts me a couple years.

]]> By: Anonymous http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-627817 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-627817 @ninebox: with regard to the FDA, I find some mixed information. Though according to FDA policy, "natural" means the product does not contain synthetic or artificial ingredients, I find elsewhere that the advertising term “natural” has no legal definition, standards or regulations, according to the FDA, and there is no plan to establish a definition anytime soon because of limited resources and other priorities. @ninebox: with regard to the FDA, I find some mixed information. Though according to FDA policy, “natural” means the product does not contain synthetic or artificial ingredients, I find elsewhere that the advertising term “natural” has no legal definition, standards or regulations, according to the FDA, and there is no plan to establish a definition anytime soon because of limited resources and other priorities.

]]> By: Happler http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626288 Happler Wed, 30 Nov -0001 00:00:00 +0000 #comment-626288 @ MsDivinaLoca I have made a version of that pulled pork before and it works awesome. @ MsDivinaLoca
I have made a version of that pulled pork before and it works awesome.

]]> By: Anonymous http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-676982 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-676982 My husband believes if one is good, two will be better resulting in too much liquid smoke! My son saved the day by adding vinegar! My husband believes if one is good, two will be better resulting in too much liquid smoke! My son saved the day by adding vinegar!

]]> By: Kyle Armbruster http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626047 Kyle Armbruster Wed, 30 Nov -0001 00:00:00 +0000 #comment-626047 Yup. You can even make it yourself. I saw it on the Tee-Vee at some point, but I don't remember the show. My dad uses it for various things, and it's great. Yup. You can even make it yourself. I saw it on the Tee-Vee at some point, but I don’t remember the show.

My dad uses it for various things, and it’s great.

]]> By: SeattlePete http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626048 SeattlePete Wed, 30 Nov -0001 00:00:00 +0000 #comment-626048 I always thought the name was Lynne Rosette O'Casper. Top o' the morning to you Lynne Rosette O'Casper! Now I know. I frown on Liquid Smoke only because it's not real smoke. If you care, if you really like to cook and like to cook meat, you can make time to do it in a genuine smoker BBQ. I say this as a man who makes apple wood smoked salmon year-round in a town where it rains for 9 months straight. I care, so I get rained on. Do - or do not. There is no liquid smoke. I always thought the name was Lynne Rosette O’Casper. Top o’ the morning to you Lynne Rosette O’Casper! Now I know.

I frown on Liquid Smoke only because it’s not real smoke. If you care, if you really like to cook and like to cook meat, you can make time to do it in a genuine smoker BBQ. I say this as a man who makes apple wood smoked salmon year-round in a town where it rains for 9 months straight. I care, so I get rained on.

Do – or do not. There is no liquid smoke.

]]> By: Halloween Jack http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626304 Halloween Jack Wed, 30 Nov -0001 00:00:00 +0000 #comment-626304 With all due respect to SeattlePete--believe me, I loves me some smoked salmon--not everyone has the time or facilities to do real wood smoking. This is an adequate substitute for them what don't. Also, a good practical way of making <a href="http://en.wikipedia.org/wiki/Smoked_beer"><i>rauchbier</i></a> for extract beer brewers. With all due respect to SeattlePete–believe me, I loves me some smoked salmon–not everyone has the time or facilities to do real wood smoking. This is an adequate substitute for them what don’t. Also, a good practical way of making rauchbier for extract beer brewers.

]]> By: Beta_Bates http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626049 Beta_Bates Wed, 30 Nov -0001 00:00:00 +0000 #comment-626049 A little goes a long, long way. That being said, I couldn't possibly make ribs without it. All it takes is a few drops here and there, after the dry rub. Mmmm. Ribs. A little goes a long, long way.

That being said, I couldn’t possibly make ribs without it. All it takes is a few drops here and there, after the dry rub.

Mmmm. Ribs.

]]> By: Agies http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626054 Agies Wed, 30 Nov -0001 00:00:00 +0000 #comment-626054 Liquid Smoke is smoke. It's no less real simply because it has been condensed. You can argue that the resulting flavor is not the same, but you cannot arge that Liquid Smoke is not real smoke. Liquid Smoke is smoke. It’s no less real simply because it has been condensed. You can argue that the resulting flavor is not the same, but you cannot arge that Liquid Smoke is not real smoke.

]]> By: Anonymous http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626314 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-626314 So glad you posted this. I've used it for years. It's great if you're a vegetarian but want to get that nice smokey flavor in Red Beans & Rice, for example. But, i always thought it may be a harmful product. I'm very glad to hear that it isn't. Thanks Boing Boing! Shelley. <!-- shelleyrickey.blogspot.com --> So glad you posted this. I’ve used it for years. It’s great if you’re a vegetarian but want to get that nice smokey flavor in Red Beans & Rice, for example. But, i always thought it may be a harmful product. I’m very glad to hear that it isn’t.

Thanks Boing Boing!
Shelley.

]]> By: mccrum http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626061 mccrum Wed, 30 Nov -0001 00:00:00 +0000 #comment-626061 seattlepete, some of us don't have yards, or even fire escapes to use a smoker on. Liquid smoke can be a real option for those of us who have limited space to do such things. I can use the crockpot inside my NY apartment, I'm not about to leave a smoker on the sidewalk for a couple of hours getting extra monoxide. I care, but am limited by the environment I live in. There is no do and I'm not about to do not. There is liquid smoke. seattlepete, some of us don’t have yards, or even fire escapes to use a smoker on. Liquid smoke can be a real option for those of us who have limited space to do such things. I can use the crockpot inside my NY apartment, I’m not about to leave a smoker on the sidewalk for a couple of hours getting extra monoxide.

I care, but am limited by the environment I live in. There is no do and I’m not about to do not. There is liquid smoke.

]]> By: Church http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626062 Church Wed, 30 Nov -0001 00:00:00 +0000 #comment-626062 I know next to nothing about Liquid Smoke, but Splendid Table is one of those NPR shows that sounds like the worst idea in the world, but turns out to be a 'driveway moment'. I know next to nothing about Liquid Smoke, but Splendid Table is one of those NPR shows that sounds like the worst idea in the world, but turns out to be a ‘driveway moment’.

]]> By: Maggie Koerth-Baker http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626063 Maggie Koerth-Baker Wed, 30 Nov -0001 00:00:00 +0000 #comment-626063 Obviously, crockpot BBQ with liquid smoke is not the same as what you'd get slaving over a slow smoker. That said, it's still pretty damn good. And certainly the best not-actually-BBQ BBQ that I've had. Obviously, crockpot BBQ with liquid smoke is not the same as what you’d get slaving over a slow smoker.

That said, it’s still pretty damn good. And certainly the best not-actually-BBQ BBQ that I’ve had.

]]> By: Jerril http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626320 Jerril Wed, 30 Nov -0001 00:00:00 +0000 #comment-626320 Hear hear. The problem isn't with what is or is not in the food, the problem is people using really stupid terms for it. Complaining that your food has "chemicals" in it REALLY is the same as complaining that your food has "substances" or "matter" in it. Yes, it does. It's supposed to, what with humans not being ergivores. You're not complaining about that, you're complaining about <i>dangerous</i> chemicals or <i>foreign</i> matter (waiter, there's a moth in my soup). Hear hear. The problem isn’t with what is or is not in the food, the problem is people using really stupid terms for it. Complaining that your food has “chemicals” in it REALLY is the same as complaining that your food has “substances” or “matter” in it. Yes, it does. It’s supposed to, what with humans not being ergivores.

You’re not complaining about that, you’re complaining about dangerous chemicals or foreign matter (waiter, there’s a moth in my soup).

]]> By: Maggie Koerth-Baker http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626065 Maggie Koerth-Baker Wed, 30 Nov -0001 00:00:00 +0000 #comment-626065 I could listen to Lynne Rosetto Kasper read the phone book. I could listen to Lynne Rosetto Kasper read the phone book.

]]> By: Snig http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626321 Snig Wed, 30 Nov -0001 00:00:00 +0000 #comment-626321 There used to be a natural foods store in Cambridge that had a sign advertising "chemical free food". My brother and I figured it was either holograms or plastic containers with a vacuum inside that you could open for a satisfying "thipp!" There used to be a natural foods store in Cambridge that had a sign advertising “chemical free food”. My brother and I figured it was either holograms or plastic containers with a vacuum inside that you could open for a satisfying “thipp!”

]]> By: Aloisius http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626066 Aloisius Wed, 30 Nov -0001 00:00:00 +0000 #comment-626066 Alton Brown definitely did a show involving making liquid smoke during Season 9 episode 3: <a href="http://bit.ly/3I28u5">Season 9 Episode 3 Part 1</a> <a href="http://bit.ly/4CpYbg">Season 9 Episode 3 Part 2</a> Right towards the end of part 1 he builds a device to condense the liquid smoke into water. Alton Brown definitely did a show involving making liquid smoke during Season 9 episode 3:

Season 9 Episode 3 Part 1
Season 9 Episode 3 Part 2

Right towards the end of part 1 he builds a device to condense the liquid smoke into water.

]]> By: thebelgianpanda http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626068 thebelgianpanda Wed, 30 Nov -0001 00:00:00 +0000 #comment-626068 Disclosure: I have a bottle of liquid smoke in the fridge that I do indeed use. Really, the only beef I have with liquid smoke is that it should be a secondary flavor, and liquid smoke makes it way too easy to overdo it. Plus, a lot of what we expect with smoking, such as crispy ends, caramelization, and the Maillard reaction (doesn't apply to cold smoking) sometimes just doesn't happen when we've used liquid smoke. It's not to say it isn't tasty, just perhaps a little incongruous. With that being said, use the flavoring as much or as little as you would like. I personally prefer to do it the old fashioned way for lots of reasons, but I have also made some outstanding 'smoked' food with nothing but liquid smoke. Disclosure: I have a bottle of liquid smoke in the fridge that I do indeed use.

Really, the only beef I have with liquid smoke is that it should be a secondary flavor, and liquid smoke makes it way too easy to overdo it. Plus, a lot of what we expect with smoking, such as crispy ends, caramelization, and the Maillard reaction (doesn’t apply to cold smoking) sometimes just doesn’t happen when we’ve used liquid smoke. It’s not to say it isn’t tasty, just perhaps a little incongruous.

With that being said, use the flavoring as much or as little as you would like. I personally prefer to do it the old fashioned way for lots of reasons, but I have also made some outstanding ‘smoked’ food with nothing but liquid smoke.

]]> By: wastrel http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626069 wastrel Wed, 30 Nov -0001 00:00:00 +0000 #comment-626069 Go go Prof. Kirshenbaum! I had him for graduate Organic Chemistry at NYU - great class, highly recommended! Go go Prof. Kirshenbaum!

I had him for graduate Organic Chemistry at NYU – great class, highly recommended!

]]> By: Anonymous http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626070 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-626070 Alton Brown's show "Good Eats" showed how to make your own. I can't remember the exact episode but I think it must have had something to do with American style barbecue. Alton Brown’s show “Good Eats” showed how to make your own. I can’t remember the exact episode but I think it must have had something to do with American style barbecue.

]]> By: Anonymous http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626078 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-626078 i heard this episode and forgot all about it. thanks for the reminder! will be making it this weekend i heard this episode and forgot all about it. thanks for the reminder! will be making it this weekend

]]> By: SamSam http://boingboing.net/2009/11/02/the-secret-of-liquid.html#comment-626334 SamSam Wed, 30 Nov -0001 00:00:00 +0000 #comment-626334 I haven't tried liquid smoke yet, but I have tried smoked salt, and believe me, it's the bomb. My local fancy store (Christina's in Cambridge) sells a variety of smoked salts. I've only tried the Mexican smoked salt. It was sealed in a plastic bag, but every time I opened the spice cabinet the most wonderful smokey perfumes emerged. You can use it like regular salt, or go half and half with regular smoke. It adds smokiness, just like the liquid stuff does. And all it is is salt that has been smoked in a smoker. One question is that it might possibly have the same carcinogens that are in regular smoking, because nothing is done to purify it. Then again, it certainly is no worse for you than regular smoking. I haven’t tried liquid smoke yet, but I have tried smoked salt, and believe me, it’s the bomb.

My local fancy store (Christina’s in Cambridge) sells a variety of smoked salts. I’ve only tried the Mexican smoked salt. It was sealed in a plastic bag, but every time I opened the spice cabinet the most wonderful smokey perfumes emerged.

You can use it like regular salt, or go half and half with regular smoke. It adds smokiness, just like the liquid stuff does. And all it is is salt that has been smoked in a smoker.

One question is that it might possibly have the same carcinogens that are in regular smoking, because nothing is done to purify it. Then again, it certainly is no worse for you than regular smoking.

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