2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Some dishes combine with alcohol more than well. Almost everyone knows which alcohol is served with which dish. However, there is a possibility that many types of alcohol can be used during cooking, which improves the taste of the products or shortens the cooking time. Here are the types of alcohol that are suitable and for what foods.
Potatoes and beer
Potatoes with beer is a classic when serving this dish. However, beer can also be used when cooking potatoes. When making potatoes in the oven, instead of water that is poured, you can put light beer in the same proportions. It is better for the drink to be light in order to avoid the bitter taste that results from a higher malt content. Finally, cover with foil and bake in the familiar way.
Vodka with chicken
Unlike other types of alcohol, vodka has no residual taste. Therefore, it is a perfect ingredient for any marinade for poultry meat. It makes the meat very tender, just melts to taste, and at the same time evaporates during roasting.
Wine and various types of meat
Red wine and red meats, white wine with white meats is a classic that also applies to marinades. When alcohol is added to the dish itself, during heat treatment it penetrates the meat and its taste changes. Therefore, the wine must be middle or high class, if it will be added in the cooking process.
Kebabs and marinades, as well as stews are made with red wine. If the meat is soaked in the marinade with red wine, it should not be added during cooking, because it will saturate too much and this will kill the spices. Keep in mind that wine has the ability to tighten the meat, not loosen it.
The same conditions apply to white wines. They can be added when cooking poultry, fish, seafood.
Ouzo and the gifts of the sea
When it comes to seafood, aniseed drinks such as ouzo and mastic are very suitable. During cooking, the alcohol evaporates, leaving a wonderful aromatic finish on the dish.
Cognac in tandem with dried fruits
If the dried fruit will be used in fruit salads or desserts, it is good to soak in a little cognac or brandy. Definitely high quality. From alcohol the fruits develop their taste and aroma and at the same time become softer and tastier to eat.
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