INGREDIENTS

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  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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