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Name: Right in the Oven Smoking
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 tb Liquid smoke; 1 6 qt pan or casserole; Meat or fish to smoke; 1 Steamer or rack that fits

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INGREDIENTS

3 tb Liquid smoke
1 6 qt pan or casserole
Meat or fish to smoke
1 Steamer or rack that fits

Servings

INSTRUCTIONS

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

NOTES

Alert editor

Right in the Oven Smoking

3 tb Liquid smoke
1 6 qt pan or casserole
 Meat or fish to smoke
1 Steamer or rack that fits

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

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Nutrition

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Serving Size: 1 Serving (9g)
Recipe Makes: 1 Servings

Calories: 7
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 33.2mg		1 %
Potassium 33.2mg		1 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 1.2g
Protein 0.5g		1 %
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Calories per serving: 7

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