Liquid Smoke

Liquid smoke is a water-soluble product that imparts a smoky flavour to food, mimicking the taste of traditional wood smoking without the need for an actual smoker. It is made by condensing the smoke from burning wood and capturing the flavor compounds in a liquid form. Liquid smoke has become a popular ingredient in both home kitchens and the food industry due to its convenience and versatility.

Production of Liquid Smoke

The process of making liquid smoke involves several steps:

1. Pyrolysis: Wood is burned in a controlled environment, usually with limited oxygen to ensure incomplete combustion, which produces smoke rich in flavor compounds.
2. Condensation: The smoke is then passed through a series of condensers where it cools and forms a liquid.
3. Filtration: The liquid is filtered to remove tar and other unwanted residues, resulting in a purified product.
4. Dilution: The condensed smoke is diluted with water to achieve the desired concentration and flavor intensity.

The types of wood commonly used have characteristic aromas when burnt and these are hickory, mesquite, applewood, and cherrywood, each imparting a distinct flavour profile to the liquid smoke.

Applications in Cooking

Liquid smoke is incredibly versatile and can be used in various culinary applications:

Marinades and Sauces

Liquid smoke is often added to marinades and sauces to impart a smoky flavor without the need for traditional smoking methods. A few drops can transform barbecue sauces, ketchup, mustard, and even salad dressings, providing a depth of flavor that is reminiscent of outdoor grilling.

Meats and Fish

One of the most common uses of liquid smoke is in the preparation of meats and fish. It can be brushed onto steaks, chicken, pork, or fish before cooking to simulate the flavor of wood-smoked meats. It’s particularly useful for:

• Barbecue: Enhances the smoky flavor in slow-cooked barbecue ribs, brisket, and pulled pork.
• Curing: Used in the production of smoked meats and fish, such as bacon, ham, and smoked salmon, where it adds an authentic smoked flavor during the curing process.

Vegetables and Vegan Dishes

Liquid smoke is also a great addition to vegetarian and vegan dishes. It can be used to flavor grilled vegetables, tofu, and plant-based proteins, providing a smoky taste that is often associated with grilled or smoked meat. It’s an excellent way to add complexity to dishes like vegan burgers, chili, and soups.

Seasoning

In addition to its use in marinades and sauces, liquid smoke can be used as a seasoning agent. A few drops can be added to beans, stews, casseroles, or even popcorn, providing a subtle smoky flavor that enhances the overall taste of the dish.

Health and Safety Considerations

Nutritional Profile

Liquid smoke is generally low in calories and fat-free, making it a suitable flavor enhancer for those looking to maintain a healthy diet. However, it’s important to use it sparingly due to its concentrated nature and intense flavor.

Potential Health Concerns

While liquid smoke is generally considered safe, there are some health concerns associated with its use. The production process involves the formation of polycyclic aromatic hydrocarbons (PAHs), some of which are known carcinogens. However, reputable manufacturers filter out these harmful compounds to meet safety standards. It’s advisable to choose liquid smoke products from well-known brands that adhere to these safety protocols.

Benefits

Convenience

One of the primary benefits of liquid smoke is convenience. It allows cooks to add a smoky flavor to dishes without the need for a smoker or an outdoor grill. This is particularly advantageous for those living in apartments or places where traditional smoking is not feasible.

Consistency

Liquid smoke provides a consistent smoky flavor, which can be challenging to achieve with traditional smoking methods that depend on variables such as wood type, moisture content, and cooking time. With liquid smoke, chefs can control the intensity and ensure a uniform taste in every dish.

Versatility

The versatility of this ingredient makes it a valuable addition to any kitchen. It can be used in a wide range of dishes, from meats and vegetables to sauces and snacks. Its liquid form allows for easy incorporation into both wet and dry ingredients.

Culinary Tips for Using Liquid Smoke

Dosage

Due to its concentrated nature, liquid smoke should be used sparingly. Typically, a few drops are sufficient to impart the desired flavor. It’s best to start with a small amount and adjust according to taste.

Pairing

When using liquid smoke, it’s important to consider its pairing with other flavors. It works well with:

• Sweet: Combines beautifully with sweet ingredients like brown sugar, honey, or molasses in barbecue sauces.
• Sour: Enhances the tanginess of vinegar-based marinades.
• Savory: Complements the umami of soy sauce, Worcestershire sauce, or miso.

Cooking Methods

Liquid smoke can be added at different stages of cooking:

• Marinating: Incorporate it into marinades for meats and vegetables to be grilled or roasted.
• Cooking: Add it to stews, soups, and casseroles during cooking to infuse a smoky flavor.
• Finishing: A few drops can be added as a finishing touch to already cooked dishes, such as mashed potatoes or sauces.

Alternatives to Liquid Smoke

For those seeking alternatives to liquid smoke, there are several options:

• Smoked Paprika: Adds a smoky flavor along with a mild heat.
• Smoked Salt: Provides a smoky taste while seasoning the dish.
• Charcoal Powder: A less common but effective way to introduce smokiness.

EU Regulations

The European Union through EFSA is currently reviewing the safety of these materials. It had in 2022 assessed a number of products an banned eight specific flavourings in the EU market. This ban related to the use of artificial flavours which had possible health hazards especially the development of cancer. Smoke flavourings of any sort are complex mixtures which have to be regulated separately from other flavours used in the EU. Regulation EU No 2065/2003 stated the procedure for evaluation and authorization of smoke flavourings used in the EU. Regulation EU 1321/2013 covers the Union list of authorised smoke flavourings for use in and on foods and for the production of derived smoke flavourings. In April 2024, EU member states endorsed a proposal of the European Commission to ban eight smoke flavourings used in the EU inlcuding the UK. There are 10 artificial smoke flavourings which are to be phased out:-

• Azelis Scansmoke PB 1110
• Mastertaste Zesti Smoke Code 10
• Symrise AG Smoke Concentrate 809045
• Azelis Denmark A/S Scansmoke SEF 7525
• Red Arrow Products Company LLC (now Kerry) SmokEz C-10
• Red Arrow Products Company LLC(now Kerry) SmokEz Enviro-23
• Nactis TradismokeTM A MAX
• ProFagus Gmbh proFagus-Smoke R709
• Kompozíció Kft Fumokomp
• AROMARCO, s.r.o AM 01

These flavourings are slowly being phased out and to cut a long story short, these artificial flavourings are being replaced with natural smoke-type flavourings amongst other types of smoked product. The phasing out has different phase-ou periods depending on how they are used. This allows different food manufacturers to adapt to using replacements. Examples:-

•  smoke flavourings used on crisps and in soup will be one year only
• for fish, ham & cheese this will be 5 years.

Smoked ingredients appear promising and include smoked onion powder, smoked sugar along with carriers based on maltodextrin, oil and water.

Liquid smoke is a versatile and convenient ingredient that offers a quick and easy way to add a smoky flavor to a wide range of dishes. Its use extends from meats and fish to vegan dishes and snacks, providing consistency and depth of flavor. While there are some health considerations, choosing high-quality products from reputable brands can mitigate potential risks. With careful application and creative culinary techniques, liquid smoke can significantly enhance the taste and appeal of many foods, making it a valuable addition to any kitchen.