I have to admit I've never used
liquid smoke before!
Not exact matches
I didn't have
smoked tofu but had a package of firm tofu on hand so just marinated it for a few hours
before hand in
liquid smoke, soy sauce, white wine vinegar and tiny bit of maple syrup and then threw it on a frying pan when I was ready to make the salad.
I cooked in the oven at 225, on a grate over a pan, no water, did a very light coating of
liquid smoke (1 tsp total, rolled the gluten in it
before the rub).
Hope you get out of the smokiness soon,
before you start putting
liquid smoke in everything (or get put off from doing so forever after — either one would be unfortunate).
Before smoking, some fish are treated with a
liquid cure, a mixture of various ingredients that helps in the preservation process.
And if you want to give a nice smokey kick to your wings, add a few drops of your favorite
liquid smoke flavor to the sauce
before tossing the wings in it.