Mmmmmmm…. smoky
I have fallen in love with my bottle of liquid smoke. I’ve been experimenting with it in everything these days – soups, tofu, stir-fries, salad dressings… you name it, I’ve probably tried it with a splash of liquid smoke. Not that I’d recommend it with everything – liquid smoke’s strong flavor can be overpowering, so I wouldn’t add it when you want subtle or delicate flavors to come through.
Liquid smoke tastes ‘meaty’ to a lot of people, although it’s a completely vegetarian product. This meaty flavor can be a blessing or a curse, depending on how appealing it is to you personally. For myself, I think I like liquid smoke despite the fact that it vaguely reminds me of meat. My husband, on the other hand, probably likes it because of the meatiness.
Do you use liquid smoke in your cooking?
My mother swears by this stuff, especially with her “smoky green beans”. I’m only just starting to appreciate its usefulness – I used it in a vegan bbq sauce that turned out very nice. I should post that! I can also recommend Fat Free Vegan’s Creole Black-Eye Peas, where Liquid Smoke plays an important role. Very tasty!
I’ve never used this because I have a history of migraines, and this is one of the things to avoid. However, migraines are rare for me now, I can even drink red wine without problems, so maybe I should give it a try.
Oh my gosh, I haven’t in a while, but I remember being on a serious tear with my last bottle. No dish was safe. Of course, it may have helped that we were living in Chile at the time and needed some flavor to keep up with the potent red wines we had for dinner.
Your post (and monica’s recipe) is actually making my mouth water. I need to go find my bottle….
Hmm. Maybe I didn’t use enough. I couldn’t tell a difference.