Cooking With Alcohol
By
admin on
January 12th, 2007
Cooking with alcohol can be thought of two ways. It can refer to adding a cup of sherry to the stew or enjoying a glass of Chablis while engaged in food preparation. Either can be a delightful experience, but lets discuss using alcohol in cooking to enhance the flavor and texture of cuisine.
Alcohol can add a richness and depth to food. The finest, most intense cooking extracts are almost all alcohol based, especially vanilla. (I checked the jar of vanilla extract in my cupboard and found alcohol listed as the third ingredient.) Alcohols from light white wines to rich ports will add their own unique flavors and enhance the flavors of other ingredients. When you cook with alcohol, you can turn an ordinary dish into a gourmet experience.
Try these combinations next time you cook:
- Add a Riesling wine to a spicy dish to complement the bold flavor.
- Pour some robust red wine with a berry flavor or dark ale into a stew or casserole to make a savory dish.
- Cook with earthy wines like Pinot Noir to enhance the flavor of vegetables or mushrooms
Alcohol can also be used to change the texture of food. The acid in alcohol can help tenderize meat. Using a marinade that contains wine can make an average cut of meat tender and flavorful. When preparing a frozen dessert, adding alcohol can help keep the texture creamy and smooth. Alcohol prevents the formation of ice crystals so dont add too much or that sorbet wont freeze at all. Wine is often added to cheese fondues and gourmet sauces to keep the texture smooth and to help prevent the sauce from curdling.
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