Why Liquid Smoke Belongs In Chili And How Much To Add
Why Liquid Smoke Belongs In Chili And How Much To Add
For chili makers who have found themselves wanting to add a brand new boost of flavor to their dish, liquid smoke is the answer.
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So why does everyone here hate liquid smoke? I haven’t used it for years but I also just kinda forgot about it.
Have you ever tasted/smelled it? If so, I feel like the answer should be obvious.
It’s been over ten years but I know it’s very pungent. That’s why you just add a minimal amount to a large dish or marinate you’re preparing.
If you need to add smoke flavor to something and you cant just smoke it, I’d recommend smoked salt instead. Liquid smoke is like a harsh slurry of used cleaning chemicals that only barely resembles the smell/taste of smoke.
Actually I do have some smoked salt and it is the bomb! Good recommendation