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Liquid smoke is a water-soluble yellow to red liquid [1] used as a flavoring as a substitute for cooking with wood smoke while retaining a similar flavor. It can be used to flavor any meat or vegetable. It is available as pure condensed smoke from various types of wood, and as derivative formulas containing additives.
An electric smoker with a slab of hot-smoked salmon inside. The most convenient of the various types of smokers are the insulated electric smokers. These devices house a heating element that can maintain temperatures ranging from that required for a cold smoke all the way up to 135 °C (275 °F) with little to no intervention from the user.
A smoker is powered by charcoal, wood, wood pellets, or propane, similar to grills, but an electric smoker has an automatic igniter. Smoke is created by heating wood chips or chunks.
The term liquid chalk, or sharkchalk, refers to several different kinds of liquified chalk including liquid-chalk marking pens (with water-soluble ink), liquid-chalk mixtures (for athletic use: rock climbing, weightlifting, gymnastics), and liquid-chalk hobby-craft paints made of cornstarch and food coloring (some with small amounts of flour).
The traditional method involves the fish being suspended in smokehouses over slowly smouldering wood shavings. The fish are left overnight to be naturally infused with smoke. [5] In the mechanical method smoke is generated through the use of smoke condensates, which are created by the industrial process of turning smoke into a solid or liquid form.
E-liquid is the mixture used in vapor products such as e-cigarettes [28] and usually contain propylene glycol, glycerin, nicotine, flavorings, additives, and differing amounts of contaminants. [29] E-liquid formulations greatly vary due to fast growth and changes in manufacturing designs of e-cigarettes. [15]
Generally meat is smoked using hardwood or wood pellets made from hardwood; softwood is not recommended due to increased PAH from the resin. [7] [8] Wood smoke adds flavor, aroma, and helps with preservation. [4] There are two types of smoking: cold smoking generally occurs below 90 °F (32 °C) and has more preservative value.
Incense smoke Smoke from a fire Billowing smoke at Takaosan Yakuoin Temple firewalking festival in Japan, 2016 Smoke from a bee smoker, used in beekeeping Chemical composition distribution of volatile organic compounds released in smoke from a variety of solid fuels [1] Volatility distribution of volatile organic compound emissions in wood smoke [2] Smoke being emitted from a lit cigarette Oil ...
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