tycoon
 
Reply Sun 14 Nov, 2004 08:53 am
I have an assortment of recipes which call for white or red cooking wine and have made them from time to time, such as a french onion soup. I've always thought it rather exotic.

I'm noticing more beer-ingredient recipes too. Yesterday I tried a rump roast in a slow cooker with a beef au jus base to which a can of beer was added. The smell while cooking I must admit was unpleasant. It probably didn't help that I drank a few beers in the afternoon. But by the time dinner rolled around, the taste of the cooked alcohol residue in the meat was very off-putting. My wife also commented on the smell and taste.

What is the purpose of alcohol in recipes? Is it a taste you enjoy in your food?
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Type: Discussion • Score: 1 • Views: 3,686 • Replies: 49
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paulaj
 
  1  
Reply Sun 14 Nov, 2004 05:40 pm
<nods>
0 Replies
 
CalamityJane
 
  1  
Reply Sun 14 Nov, 2004 06:57 pm
Alcohol is an additive like spices - strictly to
enhance the taste, nothing else. Now having said that,
I would never use beer for cooking unless it is
a batter for fish & chips.

I'll add red wine in a chicken or redwine dish or
cognac for a pork chop sauce, as long as no kids eat
along. And as always don't use cheap ingredients -
that goes for the wine/cognac/whiskey as well.
0 Replies
 
tycoon
 
  1  
Reply Sun 14 Nov, 2004 07:15 pm
CalamityJane wrote:
I would never use beer for cooking unless it is
a batter for fish & chips.


Hi Calamity Jane,

Why? Is it because of a higher heat? I'm guessing you fry the fish and chips.

regards
0 Replies
 
Mr Stillwater
 
  1  
Reply Sun 14 Nov, 2004 07:49 pm
When preparing a sweet fruit flan a little absinthe will help enhance the flavour. That's coz ABSINTHE MAKES THE TART GROW STRONGER!!
0 Replies
 
CalamityJane
 
  1  
Reply Sun 14 Nov, 2004 07:54 pm
Tycoon,
yes I fry them, but I just find the combination - batter & beer complements each other. Certain foods taste better
with different kind of alcohol, others don't.

I wouln't put beer in a sauce for turkey or duck - it just
doesn't taste well.
0 Replies
 
CalamityJane
 
  1  
Reply Sun 14 Nov, 2004 07:55 pm
Mr. Stillwater
I don't know Absinthe - what does it taste like?
Is it a sweet liqueur?
0 Replies
 
ossobuco
 
  1  
Reply Sun 14 Nov, 2004 08:04 pm
Absinthe has recently been in fashion again, after a long period of being... absent.
http://www.artprints-on-demand.co.uk/noframes/degas/absinthe_drinker.htm
0 Replies
 
ossobuco
 
  1  
Reply Sun 14 Nov, 2004 08:05 pm
On absinthe
0 Replies
 
colorbook
 
  1  
Reply Sun 14 Nov, 2004 08:08 pm
I would much rather have alcohol with my food than in it...with the exception of beer batter for fish.
0 Replies
 
ossobuco
 
  1  
Reply Sun 14 Nov, 2004 08:18 pm
I like alcohol in my food sometimes. Mussels cooked in a good white wine sauce, for example. I agree with Calamity that the quality of the alcohol matters for at least some recipes.
0 Replies
 
CalamityJane
 
  1  
Reply Sun 14 Nov, 2004 08:29 pm
Thank you ossobucco for the info on Absinth.
I do like Anis/Fennel but never in a drink *brrrrr*

That is certainly something I never would combine
with food.


Stop! I'll take that back. A Bouillabaise (fish soup)
could benefit from a touch of Absinth.
0 Replies
 
Merry Andrew
 
  1  
Reply Sun 14 Nov, 2004 08:33 pm
Calam, try steaming some hot dogs in beer. That's my recommended wurst case scenario.

Mr. Stillwater: Smile
0 Replies
 
ossobuco
 
  1  
Reply Sun 14 Nov, 2004 08:51 pm
Well, that would call for some dark German beer, wouldn't it?
0 Replies
 
Portal Star
 
  1  
Reply Mon 15 Nov, 2004 12:34 am
I like to saute' shrimp in butter, olive oil, garlic, and sweetish dry white wine then put it over pasta.
0 Replies
 
ossobuco
 
  1  
Reply Mon 15 Nov, 2004 12:37 am
Yes, that sounds good.
0 Replies
 
ossobuco
 
  1  
Reply Mon 15 Nov, 2004 12:37 am
Works with marsala too...
0 Replies
 
bigdice67
 
  1  
Reply Mon 15 Nov, 2004 04:03 am
Alcohol contains sugar and can be used to caramalize a sauce base in the pan. Add some brandy, rum, whisky, sambuca, port, marsala, sherry, or whatever floats your boat. I use it to give my sauce color and flavour.
Don't worry about alcohol content! It vaporizes at a certain degree of heat, 79°C in european, dunno how hi that is in Fahrenheit.

Where is Cav? He could help us out. OH, it's only 5 o'clock in the morning in Toronto...
0 Replies
 
the prince
 
  1  
Reply Mon 15 Nov, 2004 04:08 am
I like cooking with wine....

Sometimes, I even put it in my food... Laughing
0 Replies
 
Don1
 
  1  
Reply Mon 15 Nov, 2004 06:37 am
Mr Stillwater wrote:
When preparing a sweet fruit flan a little absinthe will help enhance the flavour. That's coz ABSINTHE MAKES THE TART GROW STRONGER!!


Mr. Green
0 Replies
 
 

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