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ruthanna_gw

Let's talk about alcohol....

ruthanna_gw
10 years ago

....used as an ingredient in your cooking. I'd estimate that I use some sort of alcoholic beverage as an ingredient in cooking about once a week or more in winter.

Ones I use most often are:
Beer - in broth for soups
Sherry - stir frying sauces, chicken dishes, pork marinades
White wine - chicken piccata, soups, poaching fish
Red wine - beef marinades, stewing meats or vegetables, pasta sauces
Bourbon - steak sauces, fruit cakes
Dark rum - baked beans, pork and chicken dishes, vegetables
Chambord - Melba sauce, fruit cups, berry dishes

Do you use alcoholic beverages as a favoring agent in your cooking? What varieties and how do you use them? Any favorite recipes where the alcoholic beverage is an essential component of the dish? (link below is for one of mine)

If you've never cooked with alcohol, why not?

Here is a link that might be useful: Sherried Chicken

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