Rules of cooking with alcohol
Along with the usual ingredients in the bins chefs can find specific components which are not used in cooking throughout. Among these non-traditional components of the dishes owned and alcohol. When the cooks noticed that the drinks containing ethyl alcohol can change the taste and the structure serves as a basic drink bar card smoothly moved to the kitchen.
The contents of the kitchen cabinets well-known cooks on the range sometimes is not inferior to the window of the bar. All this diversity of bottles of cooks find the different application, "increasing degree" soups, meat and baked goods. We found out why generally added to dishes alcohol, how to choose it and how it can be used in meat dishes.
1. When used correctly the alcohol transforms the dish. Often the changes that occur under the influence of alcohol-containing liquid, it is impossible to replicate with any other ingredient. No wonder the rum grandmother, seemed to the Polish king Stanislaw Leszczynski too dry, His Majesty has been dipped in wine. If the dish is to add alcohol, you can change its taste, flavor and sometimes texture, but only if properly selected alcoholic accompaniment and proportions.
2. The basic rule when selecting the alcohol for the dish — do not add in food that you wouldn't want to drink themselves. Buying not very good quality alcohol or wanting to find a good use fermented homemade stocks, some not invent anything better how to add them in food. In this case, alcohol-containing beverage transforms the dish in one direction, and not in the best. If you decided to add in a dish of alcohol, choose it almost the same as if you bought it as accompaniment for the dish. Wine award-winning and vintage wines it is better to keep away from pots and pans: in the composition of meals they will lose all their nuances of flavor.
3. Beef Flemish, Irish stew beer — almost every kitchen you can find a meat dish that is prepared using alcohol. In combination with the meat he rarely misplaced. Another thing is that not everyone likes the distinctive flavor notes to the finished "intoxicating" meals. Alcohol can be supplemented with any meat. In order to highlight its flavor, special attention should be paid to the choice pairs: dark alcohols such as whiskey, brandy, Calvados, in keeping with the dark types of meat — pork, beef, lamb; light alcohols like white wine, gin, tequila, more suited to the white rabbit meat, Turkey and chicken.
4. The easiest way to improve the taste of the meat with alcohol is to add it to the marinade. An acidic environment is well softens fiber tissue, thereby making the meat softer. The meat is marinated in alcohol, it becomes more tender and acquires an intense flavour.
5. Based on the pieces remaining on the walls of the vessels during the roasting of meat can be cooked sauce. To do this in a frying pan add a little vinegar, sour cream, broth or alcohol. It is on the basis of the latest get the sauces with a rich, concentrated flavor. To prepare this sauce in a bowl where you prepared the meat, it is necessary to pour alcohol, usually wine, and scrape off particles of meat and boil down the liquid by half.
6. If at the final stage of cooking meat to pour alcohol and burn, it will add an interesting flavor to the dish. When the dish is almost ready, should be heated in a separate bowl the required number of alcohol, then pour over meat and ignite. The method is so stunning, so dangerous, so fiery extravaganza, you need to roll up your sleeves, stock up on long matches and place them near the lid from the pot, in which case it will be possible to quickly extinguish the blaze. If the Flambeau is no surprises, alcohol allow to burn until the end. Traditionally used plombirovaniya cognac, rum and brandy.