Cooking Books with Alcohol
Alcohol not only evaporates without heat, but the majority also burns off during the cooking process. How much remains in the dish depends on the cooking method and amount of cooking time. A bottle of Guinness in a long-simmered stew is not going to leave a significantly measurable alcohol residue, but will add a rich, robust flavor. A quick flame may not burn off all the alcohol, whereas a wine reduction sauce will leave little if any alcohol content. Heat and time are the keys and with 10-proof wine, or 5 percent alcohol by content, would end up with less than 2 percent alcohol content remaining after baking or simmering for 1 hour. And a few tips you should know is that, usually the main liquid ingredient can be extended to cover a small amount of required alcoholic ingredient. If the amount is less than a tablespoon, it can probably be omitted although flavor will be lost. Non-alcoholic wine or wine vinegar can be substituted for wine. Add a bit of honey or sugar to emulate sweeter wines; this might turn out good, try it out.
Use non-alcoholic wines over cooking wine or sherry. It should be drinkable, the cooking wines and Sherries are loaded with sodium which detracts from flavor and adds a salty flavor to the food. To help burn off more alcohol and reduce potential injuries when using it for flamed dishes, be sure to warm the liquor before adding to the hot, and use a long match or lighter to ignite it. Always tilt the pan away from you when igniting; you will love the how they taste afterwards. And another hint is that you should let the alcohol burn off enough so the flavor does not overpower the dish.
Don’t be left out, you will be missing out on good dishes, visit us online and check out all the cooking books such as
Salumi: The Craft of Italian Dry Curing, comes with 100 recipes and illustrations of the art of ancient methods made modern and new. And there are many other books you can look at right online.
