Smoked foods are tastier, less harmful with a tip from the auto industry

https://www.sciencedaily.com/releases/2018/03/180320084409.htm

by camtarn • 8 years ago

181 48 8 years ago

A delicious avenue of science!

positr0n• 8 years ago

Awesome! I wonder if anyone sells liquid smoke made using zeolite filters. I would buy it and use it in foods like sous vide brisket.

https://www.seriouseats.com/2016/08/food-lab-complete-guide-...

matte_black• 8 years ago

Isn’t liquid smoke already much safer? The carcinogens aren’t water soluble.

wcdolphin• 8 years ago

That was my first thought as well. Did you find anything?

esdott• 8 years ago

So, who will be the first here to attach the closest available tailpipe/muffler to their smoker? I’d honestly be surprised if this hasn’t been thought of or done before.

pat2man• 8 years ago

The Grand Tour did it: https://www.telegraph.co.uk/on-demand/2018/02/16/grand-tour-...

abakker• 8 years ago

Coal rolled kippers!

gHosts• 8 years ago

Nah. Zeolite is just kitty litter.

Swipe some from your cat.

no_identd2• 8 years ago

So why don't industry cigarettes contain zeolite filters? Same question for activated charcoal filters. And don't say 'false sense of security', harm reduction is harm reduction is harm reduction.

ricardobeat5• 8 years ago

Cigarettes are already expensive, that would make them a luxury item.

stochastic_monk• 8 years ago

They’re only expensive because they’re so heavily taxed. Putting some of that money to consumer health in the form of more advanced filters would be great harm reduction.

detaro• 8 years ago

Zeolites are in cat litter and laundry detergents, they are made industrially at massive scale. Cost probably isn't the issue here.

jimmies• 8 years ago

Make the cigarette buds reusable then (and ban those one-time use buds, if possible).

I_am_tiberius• 8 years ago

Does this concern Lapsang Souchong (tea) as well?

borne0• 8 years ago

I can see this being a real marketing thing for smoked salmon, makes me want to try it out in my smoker.

ricardobeat5• 8 years ago

the researchers smoked tomato flakes, coconut oil and water using either filtered or unfiltered smoke. Then, they added the smoked tomato flakes to cream cheese and used the water to brine some chicken

Not that this disqualifies the results, but what an odd choice of tests.

jerrysievert4• 8 years ago

Not that this disqualifies the results, but what an odd choice of tests.

I would disagree: grilled tomatoes are a mainstay of a simple taste profile - very easy to distinguish acrid or "extra" flavors.

Coconut oil has a very high smoke point, and thus should pick up any flavor from the smoke without bringing anything to the plate itself - very easy to test flavors.

Water, well, if you've not had a cocktail with smoked ice, I'm afraid I can't help you :)

The point is that these choices provided more neutral mediums for the collection of smoke, as opposed to, say, trying to smoke meat or cheese, where the base ingredients may have just a little bit of different flavor.

as an aside, I have a chicken in the smoker right now, with a load of cherry wood, but would love to eliminate a few of those carcinogens.

ianai3• 8 years ago

I would experiment with liquid smoke in marinades and long, ‘wet’ cooking times (rotisserie if possible). But I’m a vegan now, so I just get to put the liquid smoke directly into my seitan ;)

Definitely buy the most liquid smoke you can reasonably store and use. A gallon or a quart has been maybe 10% the cost of similar volumes purchased in smaller bottles.

Also, I’m considering deleting my comment thanks to the downvotes. I’m guessing it’s because I revealed I’m a vegan, despite the fact that I made valid cooking suggestions for meat. Nothing about anything I said was judgemental.

ricardobeat5• 8 years ago

Coconut oil has a much lower smoke point (177C) than most oils, even olive oil (212C). It also has a very detectable flavour, sunflower or canola are much more neutral.

I would expect a taste test to involve commonly smoked items like salmon, meat, chicken, ribs, cheese or vegetables.

djrogers• 8 years ago

It is well known in the BBQ world that not all smoke is good smoke. In fact, one of the secrets/talents a great pit master must have is the ability to manage a fire to minimize or eliminate the plume of white smoke - that’s the stuff that tastes like ashes. The thin blue smoke from a properly tended hardwood fire is more flavorful and contains fewer carcinogens - it’s a big key to great Q.

It’d be a huge advancement to casual/home BBQ if these filters have a similar effect- although I’m sure many popular styles of smoker would need to be completely redesigned to support the addition of a filter...

userbinator• 8 years ago

The thin blue smoke from a properly tended hardwood fire is more flavorful and contains fewer carcinogens

Do you have any references for that? In the automotive world, blue smoke is worse than white smoke.

tyingq2• 8 years ago

Seems unrelated. White smoke is usually antifreeze (head gasket blowout) and blue smoke is burning oil (more serious engine damage).

JoshMnem• 8 years ago

It looks like a smoked food company hired a researcher to investigate the health effects of smoked food. Surprise -- smoked food is tastier and less harmful than you thought!

Unfortunately, the actual research can't be examined during the PR campaign.

azernik• 8 years ago

Did you even read the link? It's about how smoked food is carcinogenic, and that a specific new technique (that isn't widely used yet) can reduce that problem.

Smoked foods are tastier, less harmful with a tip from the auto industry

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