[Sca-cooks] Smoke Essence.

[Phil Troy / G. Tacitus Adamantius]

On Jul 6, 2005, at 12:14 PM, Vladimir Armbruster wrote:

>
> What exactly is Smoke essence?

Basically??? Creosote dissolved in water... which may or may not be  
achieved by filtering actual smoke through water.  It's an additive  
designed to give a smokey flavor to various foods that perhaps ought,  
in a perfect world, to either be smoked or cooked over something like  
charcoal, which would then give that food a smokey flavor. So, for  
example, it's a nearly universally used ingredient in commercially  
bottled barbecue sauces, so they can approximate a vaguely barbecued  
flavor even to meats you just roasted in the oven...

As I say, on a chemical level, using this method to add those flavors  
to meats isn't especially more heinous than actual smoking or  
barbecuing. It just sort of lacks... dimension, or depth of flavor,  
for lack of a better term.

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04