Cooking with Liquor
I'd like to have a discussion about if, when and how you use liquor (or liqueur, or likker) when cooking.
That's not wine or beer. Likker, folks! I think the distinction is that liquor is distilled, but I could be wrong.
My own experience with this is very limited. I have made a beef tenderloin with Grand Marnier sauce, and green beans with Amaretto, often enough to call those a repertoire, but that's it.
Tonight I sous vided New York strip steak with Cointreau, and it wasn't any better - actually, faintly less good - than steak at 128 F without the liquor. Not a disaster, but a close call, and I figured I'd better get some real advice.
I mean, I've got a whole liquor cabinet here and am feeling like cooking again, so without some guidance there's apt to be some real stinkers soon. Stewed chicken with tequila? Campari gelato? Whiskey glazed burgers? Tia Maria tomatoes? The possibilities for evil are endless.