Many people even argue that using liquid smoke is safer than smoking your food over open flames. However, commercial manufacturers typically filter the product before bottling it to remove potentially dangerous impurities. Many people are concerned that liquid smoke contains carcinogenic ingredients because it’s made from concentrated wood smoke. Liquid Smoke Can Be a Controversial Ingredient Since then, brands have used it to flavor BBQ sauce, marinade, hotdogs, bacon, cheese, potato chips, and more. The FDA added liquid smoke to its Generally Recognized as Safe (GRAS) list in the 1960s, and by the 1970s, it had become a popular flavoring ingredient for home and commercial use. It was the age of convenience foods, canned goods, supermarkets, suburbia, and all-electric kitchens – the perfect time for innovations like liquid smoke to establish themselves as American pantry staples. Wright’s Liquid Smoke® is still sold across North America today.īy the 1950s, Ernest Wright had many competitors in the liquid smoke market. Wright marketed his product to farmers as a cheaper way to preserve meat than smoking it, and modern studies confirm that liquid smoke does have anti-microbial properties. He experimented with condensing smoke by burning Hickory wood and running the smoke through a condenser. Wright invented liquid smoke in 1895 after remembering the black liquid that used to drip down a stove pipe in the print shop where he worked as a teenager. The Origins of Liquid Smoke as a CondimentĪmerican chemist Ernest H. It often appears on food labels as “natural smoke flavoring”. You can use it as a basting to give meat, fish, and almost any savory food a smokey flavor without physically smoking it over a fire.Ĭondiment brands make liquid smoke by burning wood chips and collecting and condensing the steam and other vapors they emit. It’s essentially pyroligneous acid, also known as wood acid or wood vinegar. Liquid smoke is a condiment you may have seen in your local grocery store. While traditional smoking methods involve exposing food to wood smoke, over the past 120 years, liquid smoke has slowly taken over. The appeal of smokey flavors is ancient, and many historians believe that humans have been smoking meat since we first discovered fire. If the sound of smoked turkey, salmon, sausages, and cheese makes your mouth water, you’re not alone. The Introduction and Evolution of Liquid Smoke as a Condiment
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