COLGIN LIQUID SMOKE NATURAL MESQUITE FLAVOUR 1 x 118 ml BOTTLE AMERICAN IMPORT

Je l'utilise lorsque je veux ajouter une saveur fumée à presque tout. Dans les marinades ou mélangé à un peu d'huile badigeonnée sur la viande ou les légumes. Très bonne saveur. Ma commande n'est pas arrivée comme prévu, mais j'ai contacté leur service clientèle et j'ai reçu un remplacement en seulement quelques jours.

Buonissimo per i burger.

I add this always to chilli con carne to give it a lovely smokey flavour. Bit pricey but I've not seen it on sale anywhere else. Bought originally in USA on holiday, noone in UK seems to sell it.

Used it for beef jerky, it was great!!

There are several pantry essentials I consider I HAVE to have for spices: 1) Onion 2) Garlic 3) Salt 4) Pepper 5) Liquid Smoke I use liquid smoke for just for so many things in the kitchen. For marinades for meats, even if it's goes on the grill, liquid smoke binds the meat in savory goodness. For fish, burgers, chicken, pizza - just about anything you want to impart a grilled flavor but don't have the time or want to fire up the grill, this is the way to do it. For an awesome homemade burger, try my recipe I cobbled together (works for about 4 to 5 lbs): Use a 80/20 ground hamburger meat for your base. Grab a large mixing bowl and put the meat into it. Grab some latex (power free) gloves and put on. Grab a bottle typical bottle of water (12 oz) and dump about 1/3 of it out (keep the cap) Put about a tablespoon of granulated garlic in Put about a tablespoon of granulated onion in Put about a tablespoon of liquid smoke in Put about a half a tablespoon of paprika in (for color and a little kick) Put about a tablespoon of salt in (for the seasonings above - you can adjust to as little or as much as you like - the above will be savory) Put the cap on and shake it up. It should be a clouded mixture - not a paste. Pour some into the ground beef and work in with your hand (covered in gloves - you'll thank me for that). It'll be really cold so take your time. Pour some more in as needed. Continue until the bottle is empty or until the meat isn't too saturated. If done properly, your meat should look a little fuller but not dripping (it will look a little redder because of the paprika). Grill as normal. The water with the spices and liquid smoke will permeate the meat and create an even flavor profile. The water will add to keep your burger juicy without having all the fat. Try to only flip your burger once - if you need to cook it on again on another side, you flipped it too soon. Enjoy!