[Sca-cooks] Pt. 1 - Medieval Persian Iron Chef

[lilinah at earthlink.net]

Christina Nevin <cnevin at caci.co.uk> queried:
>Smoke flavouring?
>
>Lucrezia

Well, we USAmericans like that camp-fire cooked flavor, but since
most of us live in dinky urban apartments, there's a commercial
product to give that outdoor taste to indoor food.

There's more than one brand in the US, but a well-known one is
"Liquid Smoke". Sheesh, it has its own web page...
http://www.hickoryliquidsmoke.com/

I can't remember what i have. It's packed away now, but i know it
wasn't the stuff on the above web page... it had a dark blue label
with yellow lettering...

In any case, it is a very smokey flavored and scented liquid in a
fairly small bottle. Purports to be all natural and safe (i even
found a web page with a chromatogram analysis of the stuff). All you
need is a few drops as the flavor is very strong.

One common use is in barbecue sauces. Some folks add it to hamburgers
they're cooking in a skillet on the stove. It is also used in the
processing of a number of meat products and is added to things like
potato chips/crisps?, bacon-flavored vegetarian products,
smoke-flavored cheeses, etc. It's a really popular flavor in the
States...

Anahita
Once again on a cultural divide "-)