Other than chocolates, does alchohol have a place in cooking?

TurtleCat
TurtleCat

Other than chocolates, does alchohol have a place in cooking?

pic unrelated sorry im lazy

RumChicken
RumChicken

@TurtleCat
Why yes, you drink it while cooking.

CouchChiller
CouchChiller

You shove it in your ass obviously.

BinaryMan
BinaryMan

Pour it all over the kitchen and set it on fire

FastChef
FastChef

@TurtleCat
No shit Sherlock
Use of wine is ubiquitous in western European and East Asian cuisines, and French cuisine also makes heavy use of cognac and other spirits

Fuzzy_Logic
Fuzzy_Logic

@TurtleCat
beer battered ______
beer braised sausages
beer bread
wine sauces
bourbon barbecue sauces and marinades
rum braised meats
sake in like every Japanese dish ever
pot roasts benefit extremely from beer or red wine
So I take it you live somewhere drinking is considered a sin? Because alcohol is a basic ingredient in literally hundreds of recipes.

Stupidasole
Stupidasole

I like red wine for chugging and deglazing.
White wine for mushrooms and risotto.
Martini for a really awesome rabbit recipe with sour cream and basil.
Bit of rum for tiramisu.

Alcohol can really make or break some dishes, i prefer to use them sparingly.

whereismyname
whereismyname

@TurtleCat
Absolutely. Wine is a fantastic cooking liquid for braised dishes, like stews and pot roasts. Beer is good for that too. Wine reductions are key for making many sauces. Wine, brandy, or whisk(ey) is good for deglazing. Vodka is commonly used in pasta sauces since it can carry flavors that the water and fat alone cannot. Vodka is also great for making deep-frying batter. Because alcohol has a lower boiling point and lower specific heat than water does an alcohol-containing batter will puff up and get crispier when deep-fried. Same idea applies to "beer batter".

Nojokur
Nojokur

@Fuzzy_Logic
I'm from England sir. I have literally had only one dish with wine, I think it was duck or chicken or something. Either way, it was shit. That's my point. The alcohol didn't add anything. In chocolate, it really boosts the flavour.

Dreamworx
Dreamworx

@Nojokur
If you're only had one dish then how on earth can you be making conclusions based upon it? One experience is statistically insignificant.

Fried_Sushi
Fried_Sushi

@Dreamworx
Good point, guess I'll give it another go.

SomethingNew
SomethingNew

alcohol is amazing in rice and soups and cakes and meats. chocolate is a bizarre use

massdebater
massdebater

Alcoholic drinks are used to flavour foods but I dont think many warms foods have alcohol (that wasnt evaporated) in them.
Desserts have alcohol since they're eaten cold and in small amounts Lots of cakes demand rum or something.

Poker_Star
Poker_Star

@TurtleCat
Is alcoholic chocolate good?

CouchChiller
CouchChiller

@Nojokur
Bait.

Just to add, there are whisky and port/wine cheeses, stout or ale gravies, white wine for fish dishes, xaioching wine for Chinese cooking, wine meat marinades, rum and marsalas used in desserts, cider for pork dishes etc.

RavySnake
RavySnake

OP is actually right
Most of the dishes you named have barely any alcohol left. Shit evaporates almost completely when cooked. I guess desserts still have the most alcohol.

LuckyDusty
LuckyDusty

@Nojokur
I'm a moron who has the culinary experience of a mollusc but my opinion is valid.

Your opinion isn't valid.

CouchChiller
CouchChiller

@Fried_Sushi
I like to marinade my steaks in whisky, then grill them...

eGremlin
eGremlin

@RavySnake
Shit evaporates almost completely when cooked.

Can take longer than you think...

AwesomeTucker
AwesomeTucker

Red Wine in Italian tomato sauces, or with braised red meat, White Wine in French white sauces, Beer batters, Cider & pork, Ale marinades for red meat...

Stupidasole
Stupidasole

@eGremlin
I know it takes a while but most wine based sauces for example start with a wine reduction and then you add stock or some broth and boil the shit out of it.

Supergrass
Supergrass

@TurtleCat
Cropped porn should be an autoban, especially cropped Rustle.

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