Update my dinner status, I'm making this tonight.

Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Now you can have the smoked effect and similar flavor without a fire using your oven. The technique is called oven-smoking and the ingredient that makes it possible is "liquid smoke". This preparation flavors foods, but it does not preserve them as true smoking-brining folled by partial drying does. The pale liquid, slold in small bottles alongside seasoning sauces in the supermarket, is actually made from smoke. As the wood burns, the smoke is captured intubes, where it cools and condenses, and then is filtered and bottled. It comes in several flavors. Oven smoking is actually a combination of baking and steaming. The equipment is simple: a f to 6 quart pan with a tight lid and a rack that will fit inside. All you do is pour a small amount of liqid smoke in the pan, set foods you want to smoke on the rack, cover and bake. As the smoke evaporates it permeates the food. A little goes a long way and it tastes stronger when the food is cold. Oven smoked foods will keep well for a few days. To store wrap securely to prevent smoke flavor from permeating other items in your refrigerator. Here are some foods you can oven smoke: FOODS TO TRY: MAXIMUM SIZE OR AMOUNT WHEN THEY ARE DONE Whole chicken breasts , 4 half-breasts White in center (1 lb ea) boned (cut to test) skinned cut in half, 20-25 minutes Chicken Legs, 4 legs, No longer pink at (thigh w/drumstick 1-1/2 to 2 lbs total), thigh, cut to test, 40 to 50 minutes Whole Fryer Chicken, 3 to 3-1/2 lbs No longer pink at thigh, cut to test, 1-1/4 to 1-1/2 hrs. Game hens, 2 (2-1/3 to 3lbs total), No longer pink at thigh, cut to test, 1 to 1-1/4 hours. Pork Tenderloin, 1 to 2 lbs total, Meat thermometer at thickest point reads 160; not pink. 35 to 40 min. Pork chops, 4, each 1" thick, No longer pink, cut to test. 25 to 30 minutes. Mussels, 18; about 1lb total, shells open, about well scrubbed, 15 minutes beards removed Steamer Clams, 18; about 1-1/2 lbs total, Shells open wide well scrubbed, about 15 minutes. Trout, whole, 10 to 11" each; 1lb total, Opaque in center of thickest part, 15 to 20 minutes. Salmon steak or 1" thick steaks; or 3/4lb fillet, Same as trout: Fillet, skin removed, 15 to 25 minutes Thin skinned potatoes, 3 or 4 large, Tender when scrubbed and cut in half lengthwise (1-1/2 to 2 lbs total) pierced; about 45 minutes Found by Fran McGee Source: Sunset Magazine March 1987 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini