How to apply liquid smoke. video recipes
“Liquid smoke” is a flavoring agent that is used to add aroma and taste to meat products, first and second courses, and cheeses. With its help, you can get the smell of smoked meats.
How to use Liquid Smoke correctly
It is believed that “Liquid smoke” is more harmless than natural smoke, which is obtained as a result of wood smoldering, since tar, tar and carcinogens are completely absent in the composition of this fragrance or are present in very small quantities. But too much of it is harmful to health. Therefore, when using this fragrance, you should follow the instructions. Liquid smoke is used before or after preparation of the product. If used early in the cooking process, meat, fish or cheese will be better saturated with the smoked flavor.
“Liquid smoke” well drowns out the taste of stale meat or fish, so some companies use it in the production of smoked products
To cook meat or poultry with the aroma and taste of smoked meats, you must prepare the following ingredients: – 1 kg of meat or poultry; – 1/3 cup liquid smoke; – 1/3 cup dry white wine. – salt and pepper to taste. Cut the meat or chicken into small pieces, place in a small saucepan, and season with salt and pepper. Pour white wine and liquid smoke into a saucepan. Refrigerate the meat overnight. The next day, you can prepare the dish. Preheat the oven to + 250 ° C, place the meat on a baking sheet and put it in the oven for half an hour.
To prepare cold smoked fish, you will need the following ingredients: – 1 kg of fish (mackerel, herring, capelin, etc.) – 1/3 cup of liquid smoke; – salt and pepper to taste.
Place small fish in layers in a XNUMX liter jar. Large fish (mackerel, herring) can be placed in a container of a suitable size. Sprinkle it with salt and pepper, add liquid smoke, close the lid tightly and refrigerate for two to three days. After this time, hang the fish on the balcony or in the kitchen to dry. She should be ready in a day.
To prepare pork pastroma, you will need: – 1 kg of pork (neck), – 100 ml of water, – 20 g of salt, – 30-40 g of Liquid Smoke flavor, – 5 g of sugar, – 0,5 g of sodium nitrite, – black ground pepper, garlic – to taste.
Cut the meat along the muscle stratification line into rectangular layers 2-3 cm thick. For better salting, make diagonal cuts on the pieces. Combine water, spices and flavor until smooth and rub the pork pieces. Place them in a saucepan or bowl and refrigerate overnight. Then put the meat on a baking sheet (you can pre-wrap it in foil) and bake in the oven at 150 ° C until tender. Chill the pastroma and wrap it in parchment or cellophane.
You will read about freeze-dried foods in the next article.