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Cognac has a specific aroma and can convey it to the dishes to which it is added, emphasize the taste of other ingredients and help them open up better. Cognac softens meat fibers and can retain the creaminess of some products at low temperatures – for example, ice cream. French chefs began to use cognac in cooking.
It is important to choose a good cognac – high quality with a rich aroma and rich taste. In what culinary techniques should this alcoholic drink be used?
Marinades and sauces
The cognac marinade is suitable for beef and lean pork. You can also marinate red fish with cognac – for this, rub the fillets with salt and sugar, sprinkle with lemon zest and sprinkle with cognac.
Many sauces with honey, chocolate, nuts or berries, pepper, mustard, ginger, cream, cheese are prepared on the basis of cognac. They are served with hot dishes or desserts.
Dessert
Cognacs impair the properties of yeast baked goods, so the alcoholic ingredient is not used with this test. But shortbread cookies or muffins will only benefit from such an additive: the dough will become crumbly, melting in your mouth.
Cognac is used for impregnating cakes, making creams – so they become more aromatic and bright in taste. There is an exclusively adult delicacy based on Jell-O shots cognac – an alcoholic jelly made from three ingredients: gelatin, cognac and water.
Flaming
This sight is very popular in restaurants. In front of the public, food is poured with brandy, set on fire and served. As a result, food of rapid alcohol burnout is obtained with an unusual aroma. It is especially good to process seafood, desserts or fruits in this way.
Anything can be flamed. So, in German restaurants meat and fish dishes are most often flamed, in Asian – fruits.