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- Joined Feb 4, 2010
I have always been careful to avoid chemicals in my foods as much as possible. I buy no processed foods and make most everything from scratch--no chemicals. What about smoke flavor, such as Liquid Smoke?
I resisted using it until I learned more about this flavoring substance. Here is an excerpt from my new book:
George
http://whatercipesdonttellyou.com
I resisted using it until I learned more about this flavoring substance. Here is an excerpt from my new book:
- A concentrated commercial smoke flavoring is a good addition to many foods where a light smoky touch improves flavor. In grilling meats (see Barbecue) wood chip smoking is not effective for anything you grill quickly, like boneless chicken breasts, fish, shrimp or steak. The smoky flavor doesn’t have enough time to penetrate. But brushing or spraying with commercial smoke flavor imparts a slight and pleasing flavor. Using it in stews, soups and many dishes where smoke flavor adds to the dish is also an easy possibility.
- Though smoke flavor concentrates have a long list of organic ingredients that would discourage anyone from using one, all ingredients are natural, produced by a slow smoldering of oak or hickory chips. The smoke is passed through cold water, the solids are precipitated and collected. Toxic components are removed before bottling.
George
http://whatercipesdonttellyou.com