Among Wright's innovations were the standardization of the product, marketing and distribution. Wright inaugurated the era of commercial distribution of pyroligneous acid under a new name, liquid smoke. Use of the term " pyroligneous acid" for wood vinegar emerged by 1788. Further, he described the use of the water insoluble tar fraction as a wood preservative and documented the freezing of the wood vinegar to concentrate it. In 1658, Johann Rudolf Glauber outlined the methods to produce wood vinegar during charcoal making. Pliny the Elder recorded in one of his ten volumes of Natural History the use of wood vinegar as an embalming agent, declaring it superior to other treatments he used. For centuries, water-based condensates of wood smoke were popularly called " wood vinegar", presumably due to its use as food vinegar. Condensates of the vapors eventually were made and found useful as preservatives. ![]() Pyrolysis or thermal decomposition of wood in a low oxygen manner originated prehistorically to produce charcoal. ![]() ![]() It is generally made by condensing the smoke from wood without any food additives, but many derivative formulas contain additives for functional purposes. It can be used to flavor any meat or vegetable. Liquid smoke is a water-soluble yellow to red liquid used as a flavoring as a substitute for cooking with wood smoke while retaining a similar flavor.
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