Smoked flavor

Smoking is a millennia old technique used in many cultures to preserve food. Meats and fish would hang on rungs in a smokehouse over the course of a few hours to days. Smoking adds flavor to the meat, fish, and poultry, and provides a small food preservation effect. Frequently, hams, pork roasts, bacon, beef briskets, whole poultry, salmon, herring, and oysters are smoked.

There are two types of smoking food: Hot smoking, Liquid smoke
*Hot smoking is the process where meat is slowly cooked and smoked at the same time. In a smoker, the air temperature is increased and carefully controlled.
*Liquid smoking. Liquid smoke is a powerful and flavorful cooking ingredient that can be added to meats and other foods to give them a smoky barbecue flavor.

Liquid smoke can be used as a substitute for bacon in recipes that employ the cured pork for its smoky taste, more so than its texture. It will contribute that quintessential flavor without adding extra fat.

The first advantage of liquid smoke is the amount of smoke flavor is completely controlled. The second advantage is the smoke flavor is immediate.

Liquid smoke tastes like, well, a liquid form of smoke. And since there are several different flavors available, such as hickory, mesquite, and pecan, each tastes like a specific type of smoke from a particular type of wood.

In the manufacturing of liquid smokes, a variety of ingredients may be used, such as salts, fatty acids, fatty esters and carriers like saccharides. Phenolic compounds contribute to smoke flavor and color of liquid smokes, and many other compounds together are responsible for the flavor, browning, antioxidant, and antimicrobial effects of smoke and liquid smoke.

There are many spices can give smoky flavor including: smoked paprika, smoked olive oil, black, cardamom, chipotle peppers, smoked cheese, liquid smoke.
Smoked flavor