Guest post by Kathryn Hempstead of ForRent.com, for Social Vignerons.
Any vigneron worth his barrels knows that a glass of wine brings out the flavor and nuance in a meal. But have you considered adding a bit of that Syrah (or stout, or schnapps) directly to your food?
Trust me, it’s not a waste of a fine bottle of booze when you factor in the delicious flavor and chemical transformation that alcohol brings to cuisine.
It’s no surprise by now that alcohol makes food tastier. Fermentation intensifies and concentrates the original flavors of the grapes or other bases of the spirit, and that flavor translates to the food – just as a few drops of booze-based vanilla extract can flavor a whole batch of cookies. But alcohol’s chemical properties are equally important. It has the amazing ability to tenderize meat and leaven baked goods, and it makes for a delicious seared finish when used in a flambé. There aren’t many things more exciting than a flaming plate being brought to the table!
And then of course there’s the magic that happens when the perfect drink is paired with your meal. Whether it’s complementing or contrasting, alcohol primes your taste buds for the complex flavors of your food, and provides an exciting interruption to what’s on your plate. Naturally fans of the Social Vignerons will turn first to wine, but cocktails and straight liquor can be used in equally complementary and exciting pairings.
So whether you’re marinating your steak in whiskey or pairing your light gin and tonic with a rich cheesy casserole, incorporating hooch in to your meal can make a world of difference. Other fantastic wines and spirits commonly used in cooking food include: Champagne and other sparkling wines, fortified Sherry, Madeira or Port wines, brandies (Cognac, Armagnac), Rums, Anise spirits (Pastis, Ouzo), Bourbon, nut liqueurs (Amaretto, Frangelico, Nocino), fruit liqueurs (Cointreau, Grand Marnier, Limoncello), and many more….
A Spirited Menu Cooking with Alcohol Created by: ForRent.com
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