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Softens the flavor of meat and makes dough puffy – properties of alcohol in cooking
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Alcohol in cooking. Source: Pixabay
Traditionally, alcohol is used as a pleasant addition to a festive table. However, it is often used in cooking as well. And this is not surprising, because the unique flavor of drinks can emphasize the taste of ingredients and make a dish truly special.
The FoodOboz editorial team will tell you about the main properties of alcohol and how it is used in cooking.
The main properties of alcohol:
- Alcohol intensifies the flavor of ingredients, helping them to show off better.
- Alcohol is an ideal base for various extracts, tinctures, and marinades because most flavoring components dissolve much better in alcohol than in water or fat.
- Alcohol softens the flavor of meat.
- In baking, alcohol makes shortcrust pastry more fragile, crispy, and tender, and biscuits and muffins more fluffy.
- Alcohol plays an important role in the preparation of cheese fondue, as it keeps the cheese from curdling, even when heated for a long time. Thanks to this, the fondue is fluid, not too viscous, and the cheese does not harden as it would with conventional heating.
- A small amount of alcohol added to the ice cream lowers its freezing point, which makes the ice cream softer and creamier.
Use of wine in dishes:
- It enhances the flavor and aroma of dishes, acting in a similar way to lemon juice or vinegar.
- Acids in wine emphasize the natural flavor of delicate foods, so white fish is often cooked with white wine and served with a lemon wedge. White wine is often added to sauces for young delicate vegetables.
- Highly acidic wines prevent legumes from boiling over.
The use of cognac in cooking:
- Enhances the taste – cognac is a kind of preservative: cookies, cakes, and muffins are more fluffy, and fragrant, and a crispy crust forms on them.
- It has a positive effect on the porosity of baked goods.
The use of vodka in cooking:
- Improves the quality of dough and acts as a leavening agent: products are baked better and become more fluffy.
- It disinfects and helps preserve food during preservation.
How to replace alcohol:
- Vodka – juice from light grapes or apple juice with lime juice.
- Red wine – juice from dark grapes, red wine vinegar.
- White wine – juice from light grapes with the addition of wine vinegar.
- Cognac – peach, apricot, or pear juice.
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