Best Meat-Free Ways to Use Liquid Smoke
Liquid smoke, an additive that gives food the smell of charred wood without using a smokehouse, has been dismissed as “trick” and “disgusting,” but can produce some delicious results when used with a gentle hand. I love liquid. smoke in smoke-free ribs allowed in my apartment, sous vide , but it has other clever uses, none of which have anything to do with meat.
Again – and I can’t stress this enough – the key to using liquid smoke lies in restraint. Just a hint adds a great charcoal flavor, but over 1/4 teaspoon of anything can lead to an unpleasant artificial aftertaste. However, since you are adding such a small amount, you can add liquid smoke to existing recipes without spoiling anything. Here are just a few ways to use condensed smoke juice:
Cocktails
Rather than adding it directly to a shaker or mixing glass, add 1/4 teaspoon of liquid smoke in a compartment or lowball, stir it, then throw it into the sink (grip the glass firmly), removing as much as you can. Prepare your cocktail as usual and enjoy. (This is especially good for bourbon, dark rum, or tequila-based drinks.)
Sauces and dressings
Liquid smoke helps soften overly sweet sauces and marinades , especially barbecue. Just add one or two drops, try, and if necessary, another; repeat until you reach the desired smoke level. The same process can be used in salad dressings; I especially like adding three drops or so to sesame oil vinaigrette, potato salads, and even a simple ranch.
Vegetarian substitutes
Both carrot sucker and smoky mushroom bacon are made possible by the liquid smoke.
Candy
Add a couple of drops to the caramel for depth and complexity.
Cheeseballs and Pastes
About four drops of liquid smoke is all it takes to add a new dimension to your cheese balls (especially my taco cheeseball), cheese and peppers, and even the old fort (if you dare). Heck, last night I made an impromptu platter of two tablespoons of cream cheese, two tablespoons of labne, about 4 drops of runny smoke, and a healthy topping of garlic. It was very good.
Another important thing to remember when working with liquid smoke is to be careful not to spill it on yourself unless you like the smell of charred hickory a lot. (I know this sounds obvious, but it’s easier to do than one might think.)