4 ms·

> Not that this disqualifies the results, but what an odd choice of tests. I would disagree: grilled tomatoes are a mainstay of a simple taste profile - very e

> Not that this disqualifies the results, but what an odd choice of tests. I would disagree: grilled tomatoes are a mainstay of a simple taste profile - very easy to distinguish acrid or "extra" flavors. Coconut oil has a very high smoke point, and thus should pick up any flavor from the smoke without bringing anything to the plate itself - very easy to test flavors. Water, well, if you've not had a cocktail with smoked ice, I'm afraid I can't help you :) The point is that these choices provided more neutral mediums for the collection of smoke, as opposed to, say, trying to smoke meat or cheese, where the base ingredients may have just a little bit of different flavor. as an aside, I have a chicken in the smoker right now, with a load of cherry wood, but would love to eliminate a few of those carcinogens.

ianai 9y ago
I would experiment with liquid smoke in marinades and long, ‘wet’ cooking times (rotisserie if possible). But I’m a vegan now, so I just get to put the liquid smoke directly into my seitan ;) Definitely buy the most liquid smoke you can reasonably store and use. A gallon or a quart has been maybe 10% the cost of similar volumes purchased in smaller bottles. Also, I’m considering deleting my comment thanks to the downvotes. I’m guessing it’s because I revealed I’m a vegan, despite the fact that I made valid cooking suggestions for meat. Nothing about anything I said was judgemental.
- jerrysievert 9y ago
  I didn't downvote you, nor do I have any issue with you being a vegan, but will just point out that I personally don't care for liquid smoke - mostly because I find it boring compared to the woods I would normally use to smoke food with.
  - ianai 9y ago
    Yes still trying to figure that one out. It’s pretty complex. I’m thinking browning/burning the edges and an extra Smokey sauce.
    - scottie_m 9y ago
      Have you tried smoking some mushrooms and using them as a smoked base? I’ve had smoked portobellos and the flavor profile was pleasingly meaty. You can also dry mushrooms and make them into a powder too add an almost msg-esque kick to food. I like to get some extra firm tofu, lightly salt it and put it on a rack with some paper toweling and a plate on top for a pan hour or to to drain and get even more firm. Then poach in oil at a lower temp. While it’s still hot, dredge in seasoned panko that you add mushroom powder to, and fry at high temp to crisp it up. It’s awesome!
      - washadjeffmad 9y ago
        That's what I do, and for a more specific recommendation, powder dried shiitake and porcinis in equal weight in a spice mill or coffee grinder, then store in a medium-hole shaker. Add at the end of dishes for a savory boost. Good on risotto, phillies, dusted over seasoned vegetables and sauces, on toast with butter, and pretty much anywhere else. You've captured my interest with the smoked mushrooms, and I'm very curious to see how they can be used and processed.
        ianai 9y ago
        I’ve not done the smoked mushroom thing yet but definitely plan to do so. Same with the tofu thing! I add mushroom powder to my vegan “carne adovada” and liquid smoke as two very dark magic umami cheats. Mushroom powder is just crazy awesome.
ricardobeat 9y ago
Coconut oil has a much lower smoke point (177C) than most oils, even olive oil (212C). It also has a very detectable flavour, sunflower or canola are much more neutral. I would expect a taste test to involve commonly smoked items like salmon, meat, chicken, ribs, cheese or vegetables.
- jerrysievert 9y ago
  only unrefined coconut oil, refined is 450ºF (232ºC) - they don't state which they used in the tests, though.
  - scottie_m 9y ago
    This might be a little off topic, but refined coconut oil is the gold standard oil for popping corn. Buy a tub of it and some Flavacol seasoning and you can make cinema popcorn that’s fresh and delicious. The very high smoke point makes coconut oil ideal for frying chips as well, although moderation is important. It’s also the best for frying shrimp!
    - jerrysievert 9y ago
      I'll bite on the off-topic part: I'm more of a fan of peanut oil for those use cases, but I also tend to fall on the side of peanut-fried kettle chips (for instance, I thought that the original Tim's cascade style chips were much better than the current recipe).
      - scottie_m 9y ago
        Peanut oil is also a great choice, especially for chips and fries. It does add more of a taste than coconut oil, but hey, it’s a good taste. Peanut oil is also the best for stir frying, with a shot of sesame oil to finish it.
    - matt_the_bass 9y ago
      +1 for using coconut oil with popping corn. I like to squeeze a little lime juice and sprinkle cracked pepper on the warm pop corn. Awesome!

ianai 9y ago

I would experiment with liquid smoke in marinades and long, ‘wet’ cooking times (rotisserie if possible). But I’m a vegan now, so I just get to put the liquid smoke directly into my seitan ;) Definitely buy the most liquid smoke you can reasonably store and use. A gallon or a quart has been maybe 10% the cost of similar volumes purchased in smaller bottles. Also, I’m considering deleting my comment thanks to the downvotes. I’m guessing it’s because I revealed I’m a vegan, despite the fact that I made valid cooking suggestions for meat. Nothing about anything I said was judgemental.

jerrysievert 9y ago
I didn't downvote you, nor do I have any issue with you being a vegan, but will just point out that I personally don't care for liquid smoke - mostly because I find it boring compared to the woods I would normally use to smoke food with.
- ianai 9y ago
  Yes still trying to figure that one out. It’s pretty complex. I’m thinking browning/burning the edges and an extra Smokey sauce.
  - scottie_m 9y ago
    Have you tried smoking some mushrooms and using them as a smoked base? I’ve had smoked portobellos and the flavor profile was pleasingly meaty. You can also dry mushrooms and make them into a powder too add an almost msg-esque kick to food. I like to get some extra firm tofu, lightly salt it and put it on a rack with some paper toweling and a plate on top for a pan hour or to to drain and get even more firm. Then poach in oil at a lower temp. While it’s still hot, dredge in seasoned panko that you add mushroom powder to, and fry at high temp to crisp it up. It’s awesome!
    - washadjeffmad 9y ago
      That's what I do, and for a more specific recommendation, powder dried shiitake and porcinis in equal weight in a spice mill or coffee grinder, then store in a medium-hole shaker. Add at the end of dishes for a savory boost. Good on risotto, phillies, dusted over seasoned vegetables and sauces, on toast with butter, and pretty much anywhere else. You've captured my interest with the smoked mushrooms, and I'm very curious to see how they can be used and processed.
      - ianai 9y ago
        I’ve not done the smoked mushroom thing yet but definitely plan to do so. Same with the tofu thing! I add mushroom powder to my vegan “carne adovada” and liquid smoke as two very dark magic umami cheats. Mushroom powder is just crazy awesome.

ricardobeat 9y ago

Coconut oil has a much lower smoke point (177C) than most oils, even olive oil (212C). It also has a very detectable flavour, sunflower or canola are much more neutral. I would expect a taste test to involve commonly smoked items like salmon, meat, chicken, ribs, cheese or vegetables.

jerrysievert 9y ago
only unrefined coconut oil, refined is 450ºF (232ºC) - they don't state which they used in the tests, though.
- scottie_m 9y ago
  This might be a little off topic, but refined coconut oil is the gold standard oil for popping corn. Buy a tub of it and some Flavacol seasoning and you can make cinema popcorn that’s fresh and delicious. The very high smoke point makes coconut oil ideal for frying chips as well, although moderation is important. It’s also the best for frying shrimp!
  - jerrysievert 9y ago
    I'll bite on the off-topic part: I'm more of a fan of peanut oil for those use cases, but I also tend to fall on the side of peanut-fried kettle chips (for instance, I thought that the original Tim's cascade style chips were much better than the current recipe).
    - scottie_m 9y ago
      Peanut oil is also a great choice, especially for chips and fries. It does add more of a taste than coconut oil, but hey, it’s a good taste. Peanut oil is also the best for stir frying, with a shot of sesame oil to finish it.
  - matt_the_bass 9y ago
    +1 for using coconut oil with popping corn. I like to squeeze a little lime juice and sprinkle cracked pepper on the warm pop corn. Awesome!