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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.
A phenylpropanoid, it occurs in the essential oils of plants such as ylang-ylang (Cananga odorata), and is a component of wood smoke and liquid smoke. It can be synthesized from eugenol and has been used in the manufacture of vanillin. It may occur as either the cis (Z) or trans (E) isomer.
Liquid smoke is an ingredient surrounded by controversy. Many turn their noses up at it, but should they? The post What Is Liquid Smoke? appeared first on Taste of Home.
Some additives, such as vinegar , salt , smoke and sugar (crystallization), have been used for centuries to preserve food. This allows for longer-lasting foods, such as bacon , sweets or wines . With the advent of ultra-processed foods in the late 20th century , many additives having both natural and artificial origin were introduced.
Rice bran oil is the oil extracted from the hard outer brown layer of rice called bran.It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying.
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The nutritional values are expressed as percent (%) by mass of total fat. Type Processing treatment [5] Saturated fatty acids Monounsaturated fatty acids Polyunsaturated fatty acids Smoke point; Total [3] Oleic acid (ω−9) Total [3] α-Linolenic acid (ω−3) Linoleic acid (ω−6) ω−6:3 ratio; Avocado [6] 11.6: 70.6: 52–66 [7] 13.5: 1: ...