The use of alcohol in cooking has long been popular. Alcoholic drinks are often used in the preparation of various dishes. They use small amounts of alcohol such as vermouth, liquor, wine, cognac, vodka and rum and others.
Why do we need alcohol?
For beginners, the use of alcohol in cooking is puzzling. But these drinks are no coincidence added to the dishes. For what reason has the use of alcohol in cooking become popular? It gives the dishes a unique aroma that emphasizes the taste of all components.
Alcohol also has denaturing properties, due to which meat protein is softened. Therefore,
alcoholic beverages are often used as the basis for marinade.
The use of alcohol in cooking
Alcohol makes the dough soft, crumbly and brittle. A couple drops of alcohol added to homemade ice cream keep its creamy consistency, which means that it will not freeze.
Also, for example, a homeopathic dose of brandy or cognac will enrich the taste of paste. If you add a couple of drops of liquor to the confectionery cream, it will turn out to be especially seductive, but it will not intoxicate.
To make sure once again that alcohol in very small doses gives dishes a special taste and aroma, I would like to recall a rum woman who has been familiar to us since childhood.
Flaming
Fruit and flambe meat look very impressive. Before serving such dishes, they are poured (very slightly) with strong alcohol, and then set on fire.
The spectacle is truly unforgettable. The taste is changing. Alcohol evaporates, but its flavor remains. Also, alcohol completely soaks the dish. Another advantage of flaming is that after the burning process, an appetizing crust is formed.
Before burning fruit, they should be sprinkled with powdered sugar. The result is caramel with a bright aroma of cognac or rum.
Alcohol and Dough
Do not add alcohol to the yeast dough. Since it degrades its properties. Sometimes they make dough on vodka. Alcohol is also added to shortbread cookies and muffins. Then they become friable, melting in the mouth. In fried sweet products, such as, for example, brushwood, alcoholic beverages are also added. Thanks to this component, the products become crispy.
Beer is also added to the dough. Cookies, pies and crumpets are prepared on the basis of this drink. By the way, in batter they also add it in a small amount.
Beer cookies
How to make cookies on beer? A simple recipe will appeal to those who love plain pastries. There are only four components in the composition. But, despite the simplicity, the products are incredibly tasty.
To prepare you will need:
- a pack of margarine (this is 250 grams);
- a glass of beer;
- two glasses of flour;
- sugar (to your taste, but not much).
Before baking, if you wish, you can sprinkle the product with caraway seeds, coriander or poppy seeds. But this is not a prerequisite.
Cookies on beer - a simple recipe for cooking:
- Pour flour into a deep bowl. Next, add the finely chopped margarine, mix until the mixture resembles small crumbs in consistency. Grind conveniently with a knife.
- Next, add beer, knead the dough. Put it in the refrigerator for an hour.
- Then roll the dough thinly. Take the molds, cut them out of the reservoir different figures. Also for these purposes, you can use a regular glass.
- Next, dip each cookie in sugar. Then put on a baking sheet. Bake in a preheated oven until rosy. Then take out the products, let them cool. Serve cookies for fragrant hot tea or cocoa.
Banana ice cream
Now we will consider another interesting dish with a little alcohol. It is called banana ice cream.
Such a dessert will interest many people who like cold treats. Ice cream with liquor is fragrant and tender. For cooking you will need:
- a tablespoon of vanilla sugar, liquor;
- two tablespoons of cottage cheese;
- 2 teaspoons of orange juice;
- three bananas.
Making homemade ice cream with bananas and liquor:
- First, peel the bananas, cut them. Then put in the freezer for one hour.
- Next, hold the bananas at room temperature for a couple of minutes. Then grind in a blender, adding a spoonful of low-fat cottage cheese, juice, vanilla sugar and Baileys liqueur.
- Next, put the resulting mass into a mold, put in the freezer until it hardens. Such ice cream will appeal to many.
Alcohol Sauces and Marinades
There is a long tradition of stewing meat in red wine or in a sauce based on it. They are especially popular in regions with developed winemaking. There is the opportunity to experiment with varieties. It was thanks to them that dishes such as Flemish beef, rooster in wine and others appeared.
Extinguishing lasts several hours. During this period, the meat becomes soft. In the process of extinguishing, alcohol disappears from the wine. And the rest of the liquid boils, becomes thick.
Wine, by the way, is also used to make sauces. For cooking, you should take only good, quality drinks. The one exception is the wine marinade. For the preparation of such compositions, it is not necessary to use expensive drinks, for example, an ordinary table one is suitable. But, undoubtedly, the wine should be natural, without dyes and surrogates from alcohol.
Meat marinade with white dry wine
How to make marinade from wine? Just. This will require:
- a bottle of dry wine;
- garlic;
- some vegetable oil;
- a handful of spices (choose spicy, then the marinade will be more piquant).
Mix these ingredients. Put the meat in the marinade. Leave for a few hours. Then pickled meat can fry.
Sauce
Universal is a sauce with wine. It can be served with poultry, fish, vegetables, pasta and meat. Preparing the sauce is simple. Store in the refrigerator.
To prepare, you need:
- clove of garlic;
- teaspoon of salt, dried parsley;
- two tbsp. tablespoons of flour;
- a glass of fatty cream;
- ground pepper (black);
- 180 ml of white wine.
Making wine sauce at home:
- In a saucepan or a small saucepan, mix white wine, heavy cream, flour, salt, garlic (minced), ground black pepper (half a teaspoon), parsley.
- Then mix until smooth.
- Then bring the sauce to a boil.
- Reduce heat to low, simmer until thick. Stir occasionally.
- Ready mixture and pour into a saucepan. Then serve to the table.
Pork stewed in red wine
Now we will consider how meat is prepared in red wine. It turns out such a pork tender, juicy and flavorful.
To prepare such a dish requires:
- clove of garlic;
- a pound of ripe tomato;
- 500 grams of pork tenderloin;
- one onion;
- 100 ml of dry red wine;
- vegetable oil (for frying).
Cooking meat in a fragrant sauce of red dry wine:
- First prepare the products. Rinse the meat under running water, then dry with paper towels or napkins.
- Next, cut the pork in slices, sprinkle with salt, spices, pepper. If necessary, then beat off the meat.
- Next, scald the tomatoes with boiling water, remove the peel. Then cut into small pieces.
- Heat vegetable oil in a pan. After frying pork slices on both sides until golden brown.
- Next, peel the onion, chop it. After chopping the garlic, fry in the fat from under the meat. When everything is fried, add the wine. Let it boil halfway.
- After lay out the tomatoes. Put out six minutes.
- Next, put the pork in the finished sauce. Stew for another forty minutes over low heat. Then you can serve a delicious meat dish on the table.
Little conclusion
Now it’s clear that the use of alcohol in cooking is the right decision. Thanks to this, familiar dishes acquire a new original taste. Do not be afraid to experiment.