Cooking with Alcohol

Wine Cooking Secrets: An Italian court ruled that wine is indispensable in cooking. The reason is quite simple. Wine enhances the flavor of food to a high degree. Like salt, one does not use too much wine for seasoning, but by replacing some of the water in a recipe with the proper wine you will add a magic flavor. The French have a discreet method of tenderizing inexpensive cuts of meat. They prepare a wine marinade in which the meat becomes tender and flavorful. The secret of the gourmet cook is an old French proverb, "Wash with water, cook with wine."

1. Use good wine to replace part of the liquids in any recipe, including soups.

2. You can turn economy cuts into flavorful juicy tenderness with a fine red wine.

3. Sprinkle or marinate fruit salad with Port, Muscatel, Madeira or a Rhine wine or sugar and Brandy.

4. Baste roasts with red table wines and baste fowl with white table wines for a better flavor.

5. Add a few ounces of wine to the skillet and the delicious aroma of hamburgers will fill the air.

6. Great stew calls for constant tasting and adding your favorite wine plus a dash of Brandy at the end.

7. Ice cream, iced milk, whipped cream make progress from the taste you are used to with a touch of Port or Muscatel.

8. Take an ordinary grapefruit and add a dollop of Cream Sherry and , well, taste it.

Enjoy the flavor of malt and hops in food by cooking with beer.

1. Ales--India Pale Ale: often very hoppy, so use in place of wine or vinegar in cooking. American Amber: some malt body so use in place of broth or stock. Brown Ale: good caramel notes and mild flavor so use in marinades. Porter: deep brown color and toasty flavor so use in sauces. Stout: dark, black or mahogany and very roasty so use in gravies and barbecue sauces.

2. Lagers--Pilsner: the most popular style in North America and is used widely in cooking and baking, especially in biscuits, fritters and batters for seafood. Bock: some caramel notes and is excellent with beef or pork. Dark Lager: milder body than bock, but still very good with roast meats. Malt Liquor: may be used with sauces and glazes and it's great with onion rings.

3. Fruit Beers--Peche Lambic (peach): use with chicken or poultry. Kriek Lambic (cherry): delicious with sauces and desserts. Framboise Lambic (raspberry): use in glazes for seafood.

4. Belgian Ales--Strong Ale: wonderful with cheeses and dips. Witbier: a delicate base for poached seafood or fritters. Dubbel or Tripel: use in carbonnade, soups and stews.

Vodka: add a jigger of vodka to spaghetti sauces and other tomato sauces.

If anyone has any tips on using alcohol in cooking, leave a comment. We could all use some new ideas to spice up our cooking.