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Commercial liquid smoke is just fine, especially if you avoid brands with additives such as salt, vinegar, and molasses. But we spent an entire day and $50 on materials to produce 3 tablespoons of homemade liquid smoke. Colgin is the instant answer for adding smoke flavor to almost any food. Colgin is vegan, contains no animal byproducts and is gluten free. Colgin is the all-natural liquid smoke with no additives or preservatives. In 1869 the first smokehouse was built in mexia, texas. In a comparison of homemade and store-bought liquid smoke, homemade was praised for its clean, intense, smoky flavor. This is the original recipe by Colgin, natural hickory. To do this, we created a small-scale mock-up of the commercial method, involving a kettle grill, a duct fan, a siphon, and an ice-chilled glass coil condenser.

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The water-soluble flavor compounds in the smoke are trapped within this liquid, while the nonsoluble, carcinogenic tars and resins are removed by a series of filters, resulting in a clean, smoke-flavored liquid.Ĭurious about the manufacturing process for this product, we wondered if we could bottle up some smoke for ourselves. Marinades: Make a quick marinade for cuts of pork, chicken, or beef using liquid smoke, paprika, chipotle, soy sauce, and maple syrup. Crockpot recipes: Add a few drops of liquid smoke to slow cooker recipes for quick and easy 'smoked' brisket.

Liquid smoke is made by channeling smoke from smoldering wood chips through a condenser, which quickly cools the vapors, causing them to liquefy (just like the drops that form when you breathe on a piece of cold glass). Most liquid smoke recipes call for no more than a few drops due to the highly concentrated flavor. Liquid Smoke is Actually Made with Real Smoke But according to the Colgin Company (which has been bottling liquid smoke since the 19th century), that's not the case. Have you been sharing your culinary expertise here for a while and want to be recognized for it? Tell us your specialty and title and get flaired.We were among the many people who assume that there must be some kind of synthetic chemical chicanery going on in the making of 'liquid smoke' flavoring. If a comment or post does not adhere to these guidelines, please use the 'REPORT' link beneath the comment or post to notify the mods.

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However, if the misinformation is dangerous or is crowding out correct information, the mods may remove it. If a post raises further questions that you'd like answers, please post them separately.Īs a general rule, being wrong is not a removable offense for a comment. parent) comments responding directly the post be attempts to answer the question posed. Not sure if your post fits? Ask the mods. Food and cooking are subjective, but as a community, we don't want to spread bad information if we can help it. If you have questions about the business, we will refer you to /r/chefit or /r/KitchenConfidential, and wish you luck.

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There are also better subs for professional questions. But if you have a culinary question that takes into account some specified dietary needs, we'll do our best to help.įood safety questions are difficult for us to answer, so please instead see USDA's topic portal, the StillTasty website, and if in doubt, throw it out. Questions about what is healthy and unhealthy are outside of the scope of this subreddit.

Equipment questions (about specific items with specific problems).

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Colgin liquid smoke