Oct 17, 2017

Cooking with spirit

What is your favorite spirit to cook with? I'm partial to wine most of the time (about 50/50 with red or white wines) with the occasional recipe that benefits from a beer.

Add a comment...
I quite enjoy cooking with wine, mainly in braises and stews(my favorites). I have been a fan of bourbon in baking applications. Vodka in batters of fried food such as onion rings and chicken wings are awesome.
maybe a pepper infused vodka for the wings? ;)
Bourbon - glazes for salmon/steelhead and chicken, BBQ sauces, and to deglaze steak pans when making cream sauces.

Wine - no brainer here, any homemade Italian red sauce.

Beer - braised chicken & fennel, and beer can chicken of course.
I used to love grilling and making some beer can chicken!
Marsala wine & sherry
ohhhh definitely!
Bitters in clam chowder
wait really?!
obviously not a lot
Vodka sauce for pasta dishes is one my favorites. Doesn't come off with a very heavy flavor, but definitely adds something to the flavoring. The mix with chicken stock is great.
Last winter I did a beef stew and used gin. My hope was for the delicious botanical notes of the gin to give the stew nice flavor notes. It did. I'd imagine this would be as successful with lamb and other meats. The botanical types used in gin are not uncommon as stand alone flavors for beef and other meats.
Load 2 more comments
When do you add it to the stew? I usually start my stews by cooking some diced onions on the bottom of the put, then browning the beef, then moving on from there. Seems like it could work well to add it toward the bottom of the diced onion cooking?
I added the gin when I deglazed after cooking the aromatics and browning the beef. I let the gin deglaze and reduce a bit, scraped the brown bits, then added the other liquid.
I quite like using sake-- it's dry without imparting too much of its own flavor. I like how it deepens the flavor of what it is added to.
Any go-to sake you can recommend? I'm really interested in trying this
I would get whatever filtered sake you can find in the grocery store for about $10. "If you wouldn't drink it by itself, it shouldn't go in the food" is my philosophy. I think my current bottle is from Ozeki brand and I've also use Sho Chiku Bai brand.
i frequently cook with red wine, white wine, and mirin.
I like to cook while drinking scotch, though wine is the only thing I've actually ever cooked with before.
hahaha one way to make sure they both end up in the belly ;)
Rum (Wife makes a mean Rum Cake), and wine gets all the glory for cooking with (Currently). I help out in the kitchen while drinking whisky, so that's my contribution. Going to try a few recipes I have generously received here though to try and do more with whisky than drink it!

so I'm going to have to take you and livingspeedbump advice and have a glass of the good stuff next time I cook ;)
Do it! Splash in the dish, sip on the tongue!