Smoked flavoring: add intense flavor to your recipes
The smoked flavor is more fashionable than ever. We see professional chefs use it in their dishes in the most original and creative ways but we can also find it on the labels of many sauces (especially barbecue). The smoky flavoring has managed to please the palates of all times and cultures, perhaps because of that unconscious memory of bonfire and wood.
If you don’t have a fireplace or an area where you can smoke, flavor technology has done what seemed impossible and created a smoke flavoring so you can add it to your meals. In Cosmos Aromatic We are delighted with this idea and want to explore a little more. Will you join us? At the end we will give you some culinary tips on how to add this flavor to your recipes, so read on!
What is smoke flavoring?
Also called liquid smoke, smoke flavoring is used to give foods a flavor similar to that obtained by cooking or smoking them over wood. It is a convenient way to add that smoky touch without having to subject the food to an actual smoking process, which requires an ember and much more cooking time.
Smoke flavoring is created by condensation of real smoke produced by burning wood (such as oak or hickory) in a controlled environment. The smoke cools and becomes a liquid, which is then filtered to eliminate impurities and particles, obtaining that ‘liquid smoke’ that we mentioned at the beginning. This is the main ingredient in many commercial smoke flavorings, and can be added to sauces, meats, vegetables, soups, and other foods to give them that characteristic flavor.
Its popularity in the food industry and in the kitchens of all homes is due to that characteristic flavor that we often miss but that we cannot obtain if we do not have a patio in which to prepare a barbecue or friends or family who have all the gadgets.
How is it created?
Although it may seem like a fairly new discovery, the first smoke flavoring was achieved at the end of the 19th century thanks to the American chemist Ernest H. Wright. The idea came to his mind when he observed that wood smoke, when it came into contact with cold surfaces, condensed and became liquid. From there came the inspiration to develop a process that would capture the flavor of wood smoke and convert it into a liquid that could be used in cooking.
The process has been perfected over time, implementing new technologies available to companies. Currently, to create liquid smoke, specific woods (such as oak, hickory, or mesquite) are burned in a controlled environment. The resulting smoke is channeled through a series of refrigerated chambers. During this process the smoke condenses and transforms into liquid. It is then filtered to eliminate impurities and undesirable particles. What remains is a pure liquid with a smoky flavor that can be used to give that characteristic touch to different foods.
The development of liquid smoke revolutionized cooking and the food industry because it allowed the smoked flavor to be replicated without the need for a long actual smoking process. In addition, it facilitated the mass production of grilled or barbecue-flavored foods, making it very popular around the world. Currently, smoked flavoring has become common in sauces, meats and pre-cooked products.
What flavor characteristics does it have?
Liquid smoke can provide a variety of flavor notes that can transform a dish, giving it depth and complexity. These are some of the main features that the smoked flavoring you can add:
Intense smoky notes
Imitating the flavor of foods cooked on the grill or over a fire, liquid smoke provides that distinctive touch of smokiness that is traditionally achieved with the slow cooking process over embers or aromatic woods.
Earthy and robust flavor
Depending on the type of wood used to generate the smoke, the flavoring can provide a deeper and more robust flavor, reminiscent of burned wood, with nuances that vary from sweet to bitter.
Sweet or spicy accents
Some versions of liquid smoke are infused with other ingredients, such as sugar or spices, which can add a sweet or spicy touch to the dish, perfect for BBQ sauces, roasted meats or vegetables.
Touches of caramel or vanilla
If desired, the smoked flavoring can have soft, almost sweet undertones, similar to those of caramel or vanilla. For this it is advisable to use a wood such as oak, which usually offers these characteristics.
Mild astringency
Similar to that experienced with cured or processed foods, liquid smoke can add a slight astringency, which balances dishes high in fat or with intense flavors.
Most common uses
Smoked flavoring has many uses in cooking due to its ability to provide that characteristic without the need for a traditional cooking process. Some of the most common and popular are:
In meat marinades
It is ideal for giving a smoky touch to meats such as ribs, chicken, pork or beef. Simply mix it with other marinade ingredients, such as oil, vinegar, herbs and spices, to achieve a grilled flavor without the smoke.
In sauces and marinades
It is a key component in BBQ sauces and derivatives to accompany roasted or grilled meats. It is also used in marinades to highlight strong flavors in fish or vegetables.
In vegetables and tofu
Although smoked food is usually related to meat, for vegetarians and vegans smoked flavoring is especially useful because it imitates the flavor of dishes that were traditionally smoked with meat. It can be used on roasted vegetables, mushrooms, eggplant or tofu, obtaining a rich flavor experience.
In soups and stews
Adding a small amount of liquid smoke to soups, stews or casseroles can intensify the flavor of the dish, making it more complex and deeper. It is especially effective in lentil soups or meat-based broths.
In cheeses and sausages
Smoked flavoring is used to flavor cheeses or sausages without having to go through the traditional smoking process. It is also used in vegan cheeses to provide that characteristic touch.
As a substitute for traditional smoke
On occasions where a grill or smoker cannot be used, liquid smoke is an excellent substitute to flavor hamburgers, hot dogs or even pizzas, giving a touch of cooking over the fire.
In dishes with potatoes or corn
It is also used to add a smoky touch to mashed potatoes, baked potatoes or roasted corn, improving their flavor and giving them a more sophisticated profile.
Recipes are smoked flavoring
As you may have seen, smoked flavoring is a versatile ingredient in modern and traditional cuisine, since it gives us back that authentic flavor of the embers that is more difficult to obtain today.
As we are aware that it can add a unique touch to many types of dishes, we have made a small selection of 3 recipes. In them you will see that, despite the fact that its classic use in meats is usually the undisputed protagonist, smoked flavoring has a place in all types of recipes and diets:
BBQ ribs with liquid smoke
When there is a recipe that involves the use of the oven, we already know that the first thing we will have to do is preheat it, in this case to 160°C. In a bowl we will mix brown sugar, paprika, garlic powder, onion powder, salt and pepper. When we have it, we will rub this mixture on the ribs and put them on a baking tray covered with aluminum foil. We will let them bake for 2-3 hours until they are tender.
In a separate bowl, mix the barbecue sauce with the liquid smoke. When you are ready, take the ribs out of the oven, remove the paper and spread them with the barbecue sauce and smoked flavoring mixture. We put them back in the oven for an additional 15-20 minutes, uncovered, until the sauce caramelizes.
Baked smoked salmon
Again, the first step will be to preheat the oven, in this case to 180°C. In a separate bowl we will mix the liquid smoke, soy sauce, honey, lemon juice, garlic, salt and pepper to create a marinade. We will place the salmon fillets on a baking tray and pour the mixture on top. We will have to let it rest for 15 minutes.
After time we will bake the salmon for 12-15 minutes, or until it is cooked and juicy. All we have to do is enjoy it with a fresh salad or steamed vegetables.
Vegan burger with smoked flavor
The first thing we have to do is grind the chickpeas until we obtain a thick mass. Now it’s time to add the liquid smoke, oats, breadcrumbs, smoked paprika, garlic, onion, salt and pepper so that there are many hints of flavor. We will mix well until we obtain a dough and we will take small amounts of it to form hamburgers with our hands.
It’s time to fry them, so we’ll heat a little oil in a frying pan and fry them for 3-4 minutes on each side, until they’re golden. All that’s left to do is serve it on a hamburger bun with your favorite accompaniments.
The smoked flavoring continues to conquer palates and is added to recipes of all kinds and with hundreds of ingredients. This liquid smoke is the solution to the problem of requiring embers to enjoy this flavor. Therefore, in Cosmos Aromatic We are dedicated to the development of all types of aromas for food. We have spent more than half a century dedicating all our efforts to the development and research of authentic and innovative flavors, capable of delighting the most demanding palates.
We grow with our clients because they are the ones who help us improve. If you want us to work together or have any questions about our services, just contact us. contact with our team, who will answer any question in a more personal way.
