Alcohol can enhance virtually any and every dish – it actually helps bond fat and water molecules together, which boosts the taste and aroma of food greatly and highlights elements you otherwise wouldn’t be able to perceive quite so well.
Alcohol can be used in a host of different dishes, including, sauces, meats, and deserts, playing a similar role to that of salt. If you’re new to cooking with alcohol, it’s important to use it wisely to create balanced dishes and maximize flavor.
Cook with drinking wine only
Although you may be tempted to opt for cheaper cooking wine, it’s really not the best choice. Cooking wines include extra ingredients like salt and coloring, and end up tasting acidic and vinegary. Ideally, you need to only be cooking with wine you’d drink. That said, you don’t need to spend a lot of money; average-priced bottles can still taste great.
So, for example, if you’re cooking with tomatoes or root vegetables, opt for a full-bodied, slightly acidic wine to offset the natural sweetness in the vegetables. You can also use your favorite wine in marinades to tenderize meat. Keep in mind, if you marinade meat for over four hours, the meat takes on a “gamey” flavor, which you may or may not want.
Enhance your pasta dishes
Pasta and vodka are a match made in heaven. Rosa sauces (also known as pink sauces) can be greatly enhanced with vodka – these recipes are also quick and easy to put together. Simply fry tomato paste in olive oil, and add a generous glug of vodka. Then, simmer to reduce before adding heavy cream.
By giving the vodka time to burn off, you’re minimizing its alcohol content, which means you’ll be left with a noticeable yet mellow kick. Your choice of vodka also plays a key role in the outcome of your dish. A smooth and crisp vodka is perfect for adding brightness and balance to your meal.
Keep it balanced
Whichever alcohol you’re cooking with, it’s essential to keep your meal balanced – the alcohol should complement, rather than overwhelm, the other flavors. Fortunately, your chosen recipe should advise how much alcohol to add and at what stage.
When determining how to achieve a balanced flavor profile, consider which alcohol best complements the protein you’re cooking with. Generally, darker meats like beef or pork do well with dark alcohol like port or whiskey. White meats or seafood, on the other hand, do best with lighter spirits like gin or tequila.
Alcohol has the potential to transform your cooking. By being careful about how it’s incorporated, alcohol can make your food taste and smell that much better.