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

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

pic unrelated sorry im lazy

Why yes, you drink it while cooking.

You shove it in your ass obviously.

Pour it all over the kitchen and set it on fire

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

>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.

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.

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".

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.

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

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

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

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.

Is alcoholic chocolate good?

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.

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.

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

Your opinion isn't valid.

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

>Shit evaporates almost completely when cooked.

Can take longer than you think...

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...

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.

Cropped porn should be an autoban, especially cropped Rustle.