Instead of giving you a recipe for something delicious this week, and “giving you the fish”, I’m going to teach you how to “catch the fish”…
…Meaning, I want to teach you how to use alcohol for yourself in cooking without a recipe per se.
Beer, wine and other liquors aren’t just for drinking anymore in your kitchen!!!
1. Alcohol enhances and carries flavor in your cooking. Flavors will be brought out more and the dish will be more rich and layered in flavor.
In fact, when cooking with alcohol, the dish will certainly taste even better the next day or if you allow a soup or stew to simmer for 1-2 hours more.
2.Â Most often when cooking with alcohol, you are going to allow the dish to simmer or continue to cook to the point that the alcohol dissipates. In other words, the alcohol will evaporate, leaving behind the flavor it added.
Of course, when adding Bailey’s Irish Cream to a coffee after dinner, the alcohol will still remain. Or if you’ve marinated olives, they will still carry that alcohol with them…
…But if you’re deglazing your sautÃ©e pan with red wine when creating sautÃ©ed mushrooms, the alcohol will surely evaporate and the liquid reduce.
3.Â When making a certain ethnic food from a particular geographic area, try to use alcohol, whether it be a wine, beer or liquor, that is from that region or associated with an ethnic food.
In other words, when cooking Asian food, use sakÃ©. When making a rich German dish, use a great German beer. When making French food, use a good Burgundy wine. When creating a Caribbean masterpiece, use Rum or even Malibu Rum. A great stroganoff calls for a crisp Russian Vodka. I love Mezcal or Tequila in my Chili Recipes!
4. If you’re using a certain Read the rest of this entry »