By far the most common error by people using liquid smoke is adding too much.
The smoke flavor strength varies between products so I wouldn't follow *ANY* recipe's suggested quantity. I'd start with maybe a quarter of what was called for, taste, and then consider adding some more.
I don't think I've ever used more than one teaspoon in anything (and that was a large pot of pulled pork). The usual amounts for me are somewhere like 1/8 tsp or 1/4 tsp.
My suggestion is that you use it sparingly at the beginning until you understand how your particular product works with your taste buds. Try it on beef or pork, both of which can take smoke well. The smoke flavor will *EASILY* overwhelm more delicate items like fish or seafood.
Still in the early process of planning to do some marinades. Was curious because everywhere I looked, suggestions were to use a grill and I unfortunately do not have one. So was unsure if marinades with liquid smoke would even be successful when meat is cooked in the pan.
Unfortunately liquid smoke is hard to come by in Denmark and seriously expensive, probably because it has to be imported. I did find find a mesquite liquid smoke on german Amazon, so will go with that and go slow with the amount until I get the hang of it.
For difficult to find ingredients, ask at restaurant supply stores.
Also, while Nkna is closed, I think their chefs are still doing good development work. They, or similar too chefs, may be able to direct you to sources of smoke flavoured products.
It may depend on the quality of the liquid smoke that you use. The good stuff will taste great and the not-so-good stuff...I got mine from a bbq website that sold equipment and accessories.
I have used liquid smoke in a slow cooker kalua pork recipe. Turned out delicious with a subtle smoky flavor. I could have used more liquid smoke but opted to go light.
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The smoke flavor strength varies between products so I wouldn't follow *ANY* recipe's suggested quantity. I'd start with maybe a quarter of what was called for, taste, and then consider adding some more.
I don't think I've ever used more than one teaspoon in anything (and that was a large pot of pulled pork). The usual amounts for me are somewhere like 1/8 tsp or 1/4 tsp.
My suggestion is that you use it sparingly at the beginning until you understand how your particular product works with your taste buds. Try it on beef or pork, both of which can take smoke well. The smoke flavor will *EASILY* overwhelm more delicate items like fish or seafood.
Best of luck.
Try this site:
www.colgin.com
Unfortunately liquid smoke is hard to come by in Denmark and seriously expensive, probably because it has to be imported. I did find find a mesquite liquid smoke on german Amazon, so will go with that and go slow with the amount until I get the hang of it.
Also, while Nkna is closed, I think their chefs are still doing good development work. They, or similar too chefs, may be able to direct you to sources of smoke flavoured products.
While Noma has closed…
You could still ask someone there for a source of liquid smoke.
I have used liquid smoke in a slow cooker kalua pork recipe. Turned out delicious with a subtle smoky flavor. I could have used more liquid smoke but opted to go light.