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Oct 12, 2007 12:42 PM

Liquid smoke?

I enjoy vegetarian cooking and recently had a great experience at Re-bar Modern Food on an otherwise cold and dreary day in Victoria. The food was so cosy and delish that I purchased the restaurant's cookbook and am now replicating the recipes at home.

Several of the recipes call for liquid smoke. Does anyone know where to find it in Toronto? My "sensitive new age sloppy joes" of tofu and pinto beans were pretty tasty without it, but it sounds like it would be a fun ingredient to experiment with.

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  1. I usually buy liquid smoke at Loblaws. They should have it in the aisle with the marinades and sauces.

    1. You can get liquid smoke anywhere. Also, note that liquid smoke actually IS condensed liquid smoke, it's not some chemically flavoured artificial thing.

        1. re: Gio

          Wow, why are people so opposed to liquid smoke? If anything, commercial liquid smoke is healthier for you than "natural" smoke since they filter out the carcinogens!! All you have to remember is DON'T USE TOO MUCH!! A splash is all you will ever need. I am surprised there are a lot of people here who think that liquid smoke is made artificially with chemicals.

          1. re: abscissa

            I know..... My theory is that people think it's artificial. They have not done their homework.

            I can remember my father using it waaaaayyyy back in the 50's even though we had an outdoor built-in brick barbecue oven on the patio. Personally,
            I prefer the outdoor spur of the moment taste.... but apparently Liquid Smoke is perfectly good to use.

            1. re: abscissa

              Also, be careful not to spill or -- worse -- break the bottle...

          2. a dab of liquid smoke in red lentils stewed down, is really ymm

            1. Liquid smoke is available almost everywhere. Most brands are actually just distilled natural smoke. You can even get different varieties - hickory and mesquite are the most widely available, but you'll find more types available online.

              I doubt that it's "good" for our bodies, but it is likely more benign than genuinely smoked food. It isn't some kind of weird lab creation. I have two major caveats:

              - The appropriate quantities of liquid smoke in any recipe are tiny, tinier, and tiniest. More than a trace is overwhelming.

              - Unlike real smoke, liquid smoke has no ability to preserve food.