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Let’s face it – not everyone can pound liquor like Anthony Bourdain. But alcohol is useful for more than just memorable (or unmemorable)
nights out; see how to intoxicate your cooking in a way that won’t give you beer goggles.
Will using alcohol in cooking lead to bad decisions and a nasty hangover? Not likely. But even though alcohol’s flavor may become milder with cooking, the alcohol is not eradicated after a mere few minutes of boiling or simmering. To remove the majority of the alcohol, a dish must be cooked for three hours. After about 2.5 hours of simmering or baking a dish with alcohol, about 5 percent of the alcohol remains. The bright burst of flavor from the alcohol is what you’re looking to grasp.
Can I get rid of my cheap leftover alcohol by using it in cooking? You can, but it probably won’t taste so great. Cooking concentrates the flavor of alcohol, so the better the quality of the wine or liquor you use, the tastier your dish will be. Of course, that doesn’t mean you have to buy a fancy bottle to use for cooking; just make sure it's a wine you would enjoy drinking, and avoid "cooking" wines, which usually have additives and salt.
Cooking with common alcohols:
Vodka
In sweet treats: Try this frozen treat – a cool take on a White Russian (my personal favorite libation).
In savory dishes: Since vodka is pure and distilled, it heightens and brightens the flavors already in a dish. Like a spicy, creamy tomato soup, vodka sauce pairs well with pasta dishes like ravioli and is great with chicken. Try this flavorful recipe. This is no ordinary soup; it’s got a kick of vodka to really make a splash.
Money-saving tip: Choose a cheaper vodka and run it through a Brita filter a few times; you're basically distilling it more to make it taste better!
Rum
In sweet treats: Distilled from sugar cane juice or molasses, rum is rich in coffee and desserts, especially tasty in tiramisu and bananas foster. Double the fun by pairing this rum-flavored coffee with this decadent dessert.
In savory dishes: Rum can add a layer of slightly sweet flavor to plain fish dishes. Try this sweet and savory sensation and you can skip dessert.
Brandy
In sweet treats: No, it’s not just for old men. Brandy becomes more mellow with cooking. Try this down-home dessert with a scoop of vanilla ice cream on the side.
In savory dishes: Enhance a good cut of beef roast with this aromatic hit.
Tequila
In sweet treats: The magic of tequila extends farther than the lime and salt experience. Try these cupcakes at your next fiesta.
In savory dishes: Once the alcohol evaporates, tequila makes a wonderful marinade and is perfect in Mexican cuisine or dishes with citrus notes. Tequila goes hand-in-hand with summer, so use some for a delicious chicken recipe to eat with a refreshing margarita.
Beer
In sweet treats: Beer in the a.m.? For light and fluffy pancakes, add a bit of brew.
In savory dishes: Braising meat in a good ale adds a wonderful flavor. Try this meaty dish at your next get-together.
Wine
In sweet treats: Wine comes from grapes (duh), so why not add an elegant layer of fruity flavor to desserts? Try this sweet temptation, perfect for summer.
In savory dishes: Wine adds depth to sauces, stews and meat dishes, like the classic beef burgundy and chicken marsala. It can also be used as a marinade and is a superb ingredient in tons of Italian dishes. A glass of good wine really complements a small amount of the same wine in the dish; too much will overpower the other ingredients. The wine’s deliciously deep sweetness will concentrate as the alcohol cooks out, adding a fantastic layer of flavor. Try this rockin’ risotto recipe.
Photo courtesy of www.beerandnosh.com
-Beth Kaiserman
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