Cooking with Alcohol
Alcohol is very versatile in the culinary world. It not only adds flavour but it is also used in marinades to tenderize meat or cooked down to create beautiful glazes and delicious sauces. We have put together some helpful tips on how to use alcohol in cooking and included some of our favourite recipes to try.
Whether it’s beer, wine or liquor, alcohol can be used in several cooking applications:
Marinades
Glazes
Sauces
Flavour enhancer
- Tenderizer
Notes:
Alcohol brings the flavour out in food
Use alcohol you would drink; whether it is wine, beer or liquor, use something you like the taste of
Darker alcohols, like stout or whiskey, pair best with dark meats; similarly, lighter alcohols, like white wine or gin, match best with white meat and seafood
Some alcohol evaporates or burns off when cooking; however, many factors can affect how much alcohol is remaining
The big take away, if you add alcohol, it will be in the food
If you are pregnant, a child, recovering, etc., it is best to avoid foods with alcohol in them, even if it is cooked
How to use:
Start with small amounts
Try recipes that already have alcohol added
If you want to add alcohol to your favourite recipe, replace some of the water or liquid, but start small as the flavour will change how the recipe tastes
Stews and sauces are great places to start
Add red wine or beer to your favourite beef stew
Try white wine in a pan sauce for over pasta or fish
Soaking dried or fresh fruit in alcohol can add to your desserts
The longer you soak, the stronger the flavour
Try These:
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Easy
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Medium
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Medium
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Medium
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Difficult