The original liquid smoke controversy (it's fine, btw)

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2013 paper on the chemical composition of commercial liquid smoke products: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951573/

1993 study of the PAH content of conventionally smoked foods vs liquid smoke products (most recent such study available): https://pubmed.ncbi.nlm.nih.gov/8224319/

1923 magazine profile of E.H. Wright: https://books.google.com/books?id=O0QEAAAAMBAJ&lpg=PA209&dq=ernest%20h%20wright%20missouri&pg=PA209#v=onepage&q&f=true

1913 federal court decision in U.S. v. Wright: https://www.google.com/books/edition/Food_and_Drugs_Act_June_30_1906_and_Amen/Pu8rAAAAIAAJ?hl=en&gbpv=1&pg=PA639&printsec=frontcover

18 Replies to “The original liquid smoke controversy (it's fine, btw)”

  1. I will never understand the desire for the taste of smoke. I've always seen it as a minus when grilling and yet people actively seek out that flavor. It's incomprehensible to me.

  2. My husband's Japanese aunt is famous for her chocolate muffins. She brings them to every family gathering, and they are always a hit. This past Christmas, however, my sister-in-law took a bite of one and found it so nasty she had to spit it out. Everyone else surreptitiously tasted the muffins and all agreed that something was horribly, horribly wrong with them. Eventually, they came to the conclusion that she must have mistakenly used liquid smoke instead of vanilla extract. Her husband was barbecuing at the time, which is probably why she didn't notice. We never had the heart to tell her, but the story of those chocolate liquid smoke muffins will go down in family history.

  3. Good explanation, Adam! Couldn't help but see "Indiana" in the close=up of the text–what was that about?

  4. We have come to a point where you have to buy a subscription to cancel subscriptions

  5. I appreciate Adam’s choice to add the parenthetical and useful conclusions in the titles of his videos. One of the many reasons I enjoy watching your stuff.

  6. I'd love to see some recipes/techniques to use this more – I bought a bottle ages ago for one application and then was at a loss to finish it. How could it be used on vegetables?

  7. the chicken recipe at 10:10 would be the perfect excuse for the parallel universe adam

    long live the empire????

  8. Fun fact, its also a great orgamic fertilizer and pesticide! Pyroligneos acid and charcoal production could go do womders for sustainable agriculture

  9. As a southern vegetarian, liquid smoke is an amazingly useful ingredient for replicating the flavor of southern vegetable dishes without using smoked meats! Southern-style collard greens, and any kind of bean dish, are usually prepared with smoked ham or bacon. A dash of liquid smoke gets me most of the way there, without the ham.

  10. Red stuff is raw meat isn't blood, liquid smoke not only literally is smoke in liquid it's also a safer way to get smokey flavor?

  11. How long does liquid smoke actually last? Is it one of those types of food where the expiration date is irrelevant?

  12. The real wonder of this video is the fact that, at some point in time, the US government actually gave a shit about false advertising.

  13. I visited a charcoal producer last year, one of their side products was a spray on insect repellent got from the condensate. Some of my hiking buddies use it, smells just like a BBQ and keeps the mosquitoes at bay.

  14. Re: Your liquid smoke barbecue attempt, I do something similar via sous vide, using a recipe from ChefSteps. You cook chicken pinwheels sous vide in a simple marinade that includes liquid smoke and molasses (10 g liq. smoke, 30 g molasses, 5g black pepper (opt.), and salt). You just briefly finish it on the grill to sear the surfaces, starting skin-side up so the skin dries a bit before you flip it. Optionally sauce it on the grill, or just serve it with sauce. It comes out great! And no burnt skin from having to grill it too long to get the interior done. —Tom

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