Cooking With Alcohol - DWC Magazine

Cooking With Alcohol

Cooking with alcohol.

By Mike Devlin

By now, if you have been following my articles, you may feel - I hope - a little bit more adventurous, leading to questions of "ooh, I wonder if I could try this, because of that I read?".

Give it a go, is what I say.

However, today, we are cooking with alcohol. In. Everything. 

Does your recipe ask for water? You can substitute it for wine, beer, liquor, anything, thereby increasing its flavour. And because alcohol binds itself to other flavours that water simply does not do, it will enhance those, too. But just be careful with 'cooking wine'; it is low in alcohol and contains a lot of salt, meaning you reduce any salt you would normally add. Also never use a bottle of anything you wouldn't normally drink.

Does the alcohol cook off? Yes, and no. The longer you cook it, the less there will be, but the flavour will still be present. And obviously the stronger the flavour of the liquid, the more you will change the end dish.

Fried or poached figs in water is boring. In red wine or port (with brown sugar and a cinnamon stick) is epic.

Batter for fish is good, but using ale raises it completely. 

Brisket seared before cooking is good, but a bourbon poured all over it, then set alight, is heaven! (Please be careful if doing this, the flames can get very high)

Cake needs milk? Use Irish Cream.

See where I am going here? 

A splash of vodka in pastries and bread helps the natural gluten forming (from glutenim). 

Wine can help over ripen fruits.

Irish Cream can replace vanilla essence.

Tequila can be added to vinegarettes for chicken, fish, and vegetables. 

Bourbon can go in condiments. 

Gin can be used in sweet sauces.

See how easy cooking with alcohol is?

Plus, bonus! A splash/glass for the food, and a splash/glass for you - chef's perogative. 

Any questions? 

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