Gourmets, gourmets, cooks, confectioners, cooks and other people who are not indifferent to food and drinks, good day to you! I will try to connect to Artem’s fascinating story about alcohol affairs and tell you about how alcohol is related to the kitchen, or rather, to the preparation and accompaniment of dishes. My name is Iris and I will try to talk about the following usefulness:
- how to choose alcohol for cooking;
- ways of using alcoholic beverages in cooking;
- national dishes and national alcohol;
- how to choose an appetizer for a particular drink;
- secrets, subtleties, nuances when using alcohol in cooking.
Most people are well aware of how different foods and dishes can enhance and complement alcoholic drinks (“cognac skewers”, the classic combination of wine and cheese, the list goes on and on). But few people actively use alcohol while preparing culinary masterpieces at home.
This section will be devoted not only to how to properly use alcoholic beverages in the preparation of first and second courses, desserts, marinades, sauces, creams, but also how to choose the right snack for a particular drink. Many housewives are stopped by the fact that for the chosen dish you usually need only 30-50 grams of a particular drink, while you have to buy a whole bottle. In this case, you can think about it in advance, for example, before the start of the feast, “take away” 100 grams from each bottle from the guests =) You can do this at the end of the feast, but with our mentality, not many will succeed … Keep alcohol taken from honest citizens Preferably in a clean, tightly closed container. You can also freeze leftover alcohol in ice packs.
Regarding the rules for the use of alcoholic beverages in cooking, it all depends on the nationality of the dish, the temper of the hostess and the preferences of the owner. Some use this addition only for stewing, someone prefers to make a marinade based on it, someone sprinkles it or simply adds it when frying. According to the method of using alcohol in cooking, there are several cases:
- an alcoholic drink is included in the meal;
- used as an accompaniment;
- used for pickling;
- is the basis for creating the sauce;
- used for flaming.
As for the choice of a drink for culinary delights, here you need to be guided not only by the financial side of the issue (some believe that the cheapest alcohol is also suitable for cooking). It is better to use only good quality drinks, and only those indicated in the recipe. Replacing white wine with red, dessert wine with dry wine, or an unequal substitution of good cognac for burnt vodka will most likely lead to an unexpected result.
This little introductory article is unlikely to tell you anything useful, but the following articles promise to be more informative. See you soon, alcoholic chefs)