Terms of cooking with alcohol
• Rules cooking with alcohol
Along with the quite common ingredients in the bins cooks can find specific components that are not used in cooking throughout. Such non-traditional components of food and alcohol belongs. Barely cook noticed that beverages containing ethyl alcohol may alter the flavor and texture of food as a basic bar drinks card smoothly moved into the kitchen.
The contents of the kitchen cupboards famous chefs on the range sometimes does not yield to the window bars. All this variety of bottles cook find very different applications, "increasing the degree of" soups, meats and baked goods. We found out why all dishes in alcohol is added, as it is selected and how it can be used in meat dishes.
When used correctly, alcohol transforms the dish. Often the changes that occur under the influence of alcohol-containing fluid, impossible to replicate with the help of any other ingredient. No wonder rum grandmother, show the Polish king Stanislaw Leszczynski too dry, his Majesty dipped in wine. If the dish add the alcohol, you can change its taste, aroma, texture and sometimes, but only when properly sized alcoholic accompaniment and proportions.
The rule of thumb when choosing alcohol for food - never add in the food that you would not want to drink yourself. Having bought is not very high-quality alcohol and wanting to find a useful application fermented domestic stocks, some do not come up with anything better than to add them to the food. In this case, the alcohol-containing beverage transforms a dish in only one direction, and not for the better. If you decide to add to the dish alcohol, choose it in much the same way as if you were buying it as an accompaniment for the dish. Wines, award-winning, as well as vintage and collectible wine it is better to keep away from the pots and pans: a part of meals they lose all their nuances of taste.
Beef Flemish, Irish stew in beer - in almost every kitchen can find a meat dish, which is prepared using alcohol. In combination with meat, he is rarely out of place. Another thing is that not everyone likes the distinctive flavor notes ready "heady" dishes. Alcohol can complement any meat. In order for it to emphasize its taste, particular attention should be paid to the choice of the pair: brown spirits such as whiskey, brandy, calvados, best combined with dark meats - pork, beef, mutton; light alcohols, such as white wine, gin, tequila, more suited to the white rabbit meat, turkey and chicken.
The easiest way to improve the taste of the meat with the help of alcohol - add it to the marinade. The acidic environment well softens fiber fabrics, thereby making it softer meat. Meat marinated in alcohol, it becomes more soft and the flavoring becomes saturated hue.
On the basis of the pieces remaining on the walls of the cookware during frying of meat, you can prepare the sauce. To do this in a frying pan add a little vinegar, sour cream, broth or alcohol. It is based on the last turn sauces, has a rich, concentrated flavor. To prepare a sauce, in a bowl, where they cook the meat, it is necessary to pour the alcohol, as a rule, this wine, scrape the meat particles and boil down the liquid by half.
When the final stage of cooking meat it pour alcohol and set on fire, it adds an interesting flavor of the dish. When the dish is almost ready, you need to warm up in a separate bowl the required amount of alcohol, then pour over the meat and set on fire. The method is just as effective, and so dangerous, so fiery extravaganza need to roll up our sleeves, long reserved matches and put next to a cover of the dishes, which in the case which can be quickly put out the fire. If flaming passes without surprises, habits give burn through. Traditionally used for flaming brandy, rum and brandy.