Liquid smoke


Also found in: Wikipedia.

Liquid smoke

By the end of the twentieth century liquid smoke was a meat flavoring or marinade, but in the early part of the century it was a liquid meat preservative sometimes used as an alternative to actual meat smoking.
Mentioned in ?
References in periodicals archive ?
1 Tablespoon olive oil 1 medium chopped white onion 3 cloves chopped garlic 1 chopped medium stalk celery 1 chopped medium orange bell pepper 2 bay leaves 1 Tablespoon lite soy sauce 1 Tablespoon maple syrup 1 Tablespoon smoked paprika 1 teaspoon liquid smoke 1 Tablespoon Perfect Pinch "Savory All-Purpose" or other salt-free seasoning 4 cups vegetable broth One 16-ounce package frozen purple hull peas or black eyed peas 2 cups basmati rice Add oil to a hot, large pot and saute the onions, garlic, celery, orange bell pepper, and bay leaves for a few minutes or until fragrant.
The global Liquid Smoke Market study provides a comprehensive view of the ongoing and future phases of the Liquid Smoke industry based on parameters such as major commercial events, research initiatives, government guidelines, market drivers, restraints and opportunities and detailed industry segmentation and regional distribution.
2 tsp liquid smoke (optional, we used Stubb's Hickory Liquid Smoke, available from Waitrose)
For example, Hormel Natural Choice deli meat launched applewood-smoked turkey, which is deli meat that has been smoked over real applewood chips -- not [using] liquid smoke -- to give it an authentic flavor.
Stir in the mushrooms, liquid smoke, cumin, thyme, chilli and flakes.
Once at the site, I would spray liquid smoke on the area to let passing bruins know that there was good stuff waiting for them.
The flavors included liquid smoke, onion-sour cream, chili, barbecue, mozzarella, vanilla, spearmint, banana, cream cheese, Cheddar cheese and potato.
6 tablespoons brown sugar 1/2 teaspoon garlic powder 4 teaspoons lemon pepper 1 teaspoon crushed red pepper 10 teaspoons meat tenderizer 1/2 cup liquid smoke 1/2 cup Worcestershire sauce 1/2 cup teriyaki sauce 2 cups hot water 5 pounds venison, sliced thin [1] In bowl, blend brown sugar, garlic powder, lemon and red pepper, meat tenderizer, liquid smoke, Worcestershire and teriyaki sauces, and water.
PAN FRIED LOCALLY CAUGHT TROUT WITH SMOKED TAGLIATELLE AND CHOWDER (SERVES THREE) For the sauce: 100g white wine 70g leeks 5 drops hickory liquid smoke 100g mixed clams and mussels 100g carrot and onion, diced and cooked 150g cream Cook the leeks in half of the white wine until the wine has evaporated.
4 celery stalks, 3 bay leaves 2 tsp liquid smoke seasoning