Alcohol is an important ingredient present in many recipes. It gives a distinctive flavor to many sauces, soups, meats and many kinds of sweets and ice cream. During cooking much of the alcohol evaporates, and what is left is only its aroma.
WHAT KIND OF ALCOHOL TO CHOOSE?
Always use an alcohol corresponding to the food you are cooking. If you make a cake with raspberries – use raspberry liqueur.
You can use tequila, wine and rum sauce for marinating the meat. Enzymes from the alcohol react with proteins and therefore meat becomes more fragile. Tequila, beer and wine match with turkey, chicken and fish. Generally accepted rule is that for the preparation of white meat should be used white wine for red meat – red wine.
When cooking on a grill for a stronger flavor of the meat use whiskey. For soup or stew you can use brandy, wine or sherry.
It is not mandatory for cooking to use a very expensive alcohol. Yet, the alcohol you use should be pleasant to taste.
HOW TO USE ALCOHOL?
Do not use a lot of alcohol. Many alcoholic beverages have a strong flavor, which may mask the other flavors of the food you are cooking. For starters put one tablespoon alcohol, and then if necessary add more. You should try of the food in the whole process of its cooking.
Do not pour the alcohol on a very hot pan. If you want to add alcohol in the hot pan, first remove the pan from the heat source. Rotate the pan until you add alcohol, so to not become too warm. Finally, return the pan back in hotplate and continue cooking.
DOES THE ALCOHOL EVAPORATES IN THE COOKING PROCESS?
The answer to this question depends on the circumstances. How much alcohol the meal contains, depends on the duration and method of preparation. In the following table you will find information on how many percent of the alcohol remains in food after you cook it.