The Culinary Advantages Of Alcohol https://sites.google.com/site/adamquirk001/blog/The-Culinary-Advantages-Of-Alcohol

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The Culinary Advantages Of Alcohol
posted Oct 31, 2016, 11:07 AM by Adam Quirk [ updated Oct 31, 2016, 11:11 AM ]
Alcoholic beverages are far from just a complement to a good
meal. Used judiciously into a marinade or as a flavoring agent,
they could very well be the key to an exceptionally delicious
meal. Whether it's beer in batter or wine or whiskey in
marinade, alcohol has a wide range of culinary applications.
Alcoholic beverages have found their way into many a dish for
centuries, with some varieties of wine being created
exclusively for the purpose of cooking. Different types of
alcoholic beverages impart a different flavor to a dish, but for
the most part they perform the same way. Alcohol bonds with
both the oils and water-soluble compounds in the food and
carry flavor better. This is particularly pronounced in meat;
alcoholic beverages make excellent additions to any meat
marinades. Alcohol can also be used in sauces, which can act
as a scrumptious complement for an otherwise bland meat.
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Some types of alcohol also work better for specific kinds of
meat. For instance, red meats like beef and pork work better
with stouts and whiskeys, whereas lighter spirits fit well with
white meat like poultry. This extends to both marinades and
sauces.
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Most amateur cooks, however, are wary of using alcohol due to
how easily it can overpower a dish if not appropriately used.
Too much alcohol can denature the proteins in the meat and
cause it to lose texture. Thus, alcohol should not replace water
if its entirely in a marinade and should ideally be used
sparingly.
blog for more on distilled alcoholic beverages.
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