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Humo líquido

El humo líquido es una mezcla de agua y humo condensado de madera al que le han sido retiradas las sustancias nocivas. Esto facilita la obtención de recetas con sabor ahumado, pues se evita el trabajo que conlleva. El Humo permite aplicar el mismo sabor a platos que no se pueden ahumar, como salmón fresco, arroces o salsas. Se puede utilizar antes o durante la cocción y tiene todas las ventajas del ahumado en frío, esto es: fuera del ahumadero. Sobre unas costillas de cerdo asándose, el humo líquido les dará un sabor delicioso, igual que si agregamos unas gotas a quesos duros o untables, vinagretas o en un gaspacho, carnes a la plancha, pizzas, guisos, paellas, dips, pescados, sancochos, ajiacos y miles de preparaciones más. Lo ideal es agregar poco a poco e ir probando hasta obtener el sabor deseado. Algunas sugerencias: los vegetales al horno o a la parrilla, como berenjenas, tomates, cebollas y pimentones adquieren un sabor increíble cuando se les agrega un poco de humo líquido. O al preparar tomates hidratados para conserva, una vez que estén listos y condimentados se les añade una gota de humo para obtener tomates ahumados. Puedes hacerlo con cualquier alimento que admita ese toque ahumado. Una vez la ensayes ya no podrás prescindir del humo líquido en tu cocina.

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