Liquid smoke is a substance produced from smoke passed through a tube from a combustion chamber filled with select wood chips to a condenser. In the condenser, the smoke cools and forms a liquid, aided by the addition of water. Liquid smoke is used for both food preservation and flavouring.
Liquid smoke can be used as a seasoning to add a smokey flavour to various foods. Liquid smoke is often used in the processing of bacon and hot dogs, sprayed or atomized into the smokehouse, and is one of the main flavours in the curing solution used for bacon. It is also used to flavour jerky and tofu. Liquid smoke is also used in some soft cheeses and tempeh. It can be used in a marinade on steaks, sausages, chops, roasts, or ribs, or in soups, vegetables and gravies as a replacement for bacon flavour.
Aqueous, as well as gaseous, smoke can also enhance seedling germination and emergence. Greenhouse tests on seeds and on wild seedbanks support this trend, but field trials of aqueous smoke remain inconclusive.
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