Liquid Smoke – or as it's called in Germany – Flüssigrauch, is considered an absolute insider tip among barbecue enthusiasts in Europe. In the USA, the concept of smoke aroma from a bottle is much more popular and widespread than it is here. However, the demand for liquid smoke is slowly increasing in the European region as well. Therefore, we want to draw attention to this trendy product from America and address important questions about liquid smoke. Among other things, we'll briefly touch on the history of Liquid Smoke, take a look at its production, provide valuable tips regarding dosage and storage of liquid smoke, and answer the question of whether liquid smoke is harmful to health.
First and foremost, let's clarify what exactly this Liquid Smoke is. Liquid smoke is, in a way, a bold and aromatic ingredient (not a sauce!) that can be used in cooking, frying, or grilling to give dishes a smoky barbecue flavor. It's particularly popular for all kinds of meat dishes, but it can also be easily used with fish, soups, and even cheese.
