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View Full Version : Chipotles , liquid smoke?


anthony11
06-10-2005, 04:29 AM
I'm not sure if smoking fruit/veggies should be considered cooking them any more than low-temp dehydrating is. Any thoughts?
rawpriestess
06-10-2005, 05:09 AM
As long as the temperature that the veggies atain is 115 degrees or less, they are raw.

I don't know how healthy the smoke is however.

Personally, since I wouldn't smoke or inhale, or eat smoke I can't imagine that it would be very healthy.

I would be very careful of the type of wood you are using in the smoking process, as many woods are toxic.
anthony11
06-10-2005, 06:36 PM
As long as the temperature that the veggies atain is 115 degrees or less, they are raw. I don't know how healthy the smoke is however.
Personally, since I wouldn't smoke or inhale, or eat smoke I can't imagine that it would be very healthy. I would be very careful of the type of wood you are using in the smoking process, as many woods are toxic.
I believe that hickory, alder, and apple woods are typically used for this. I hadn't thought about making my own.
rawpriestess
06-10-2005, 08:00 PM
I know the fruit woods are better, but cherry is toxic, so go figure.

Anyway, I always say if it is working for you, keep doing it, if it isn't, then change it.

So, if you love smokey flavors, you might try it, who knows maybe you will start a whole new raw taste sensation, and make a gazillion dollars. Cooooool.
VeganVixen
06-11-2005, 02:09 AM
lol ,VERY cool , what is liquid smoke? I know they use it in the "smoked almonds" , could you use that ,even though its not raw - Iveh heard a little goes a long way, I wonder if its toxic??
Revvell
06-11-2005, 07:18 AM
Mmmm, yummm! http://www.leffingwell.com/smoke.htm

Probably not what y'all are talking about though, correct?

Revvell
VeganVixen
06-11-2005, 02:20 PM
thanks for the info ,revvel
anthony11
06-13-2005, 01:14 AM
Mmmm, yummm! http://www.leffingwell.com/smoke.htm
Probably not what y'all are talking about though, correct?
Same stuff. Basically wood smoke dissolved/suspended in water. Occasional use eg. for making chipotles (or like I saw at a raw food demo yesterday, barbecue sauce) would seem to me to be about the same as you'd take in around a recreational fire. I wouldn't chug the stuff, though. I poked around a bit and it seems that hickory is the traditional wood used, though sometimes mesquite. I know all about cherry leaves and cyanide -- I was startled yesterday to hear someone talk about using them in food prep.