Cooking with alcohol boosts taste in food

Jessica True

In the past, cooking with liquor started out as a necessary part of sanitation, but today it has become a part of holiday fun and flavor.
Its things such as Thanksgiving cranberry sauce that would not be complete without a shot of orange liquor.
For best taste, add one shot of orange liquor per bag of cranberries.
Carol Gibbins, 75, is a valley resident who loves to cook.
“Cooking with alcohol originally started in old England before the days of refrigeration. That’s why they had to add alcohol to all their food, to kill the bacteria,” Gibbins said.
Chef O’Neil is a hot food instructor at the Scottsdale Community College Culinary Arts program.
He instructs his student to always scrape the crusty bottom of every meat pan with sherry and add the sherry scrapings to the dish for exquisite flavor.
Sherry is also a perfect addition to soups and stews.
The most famous alcoholic dessert is Tiramisu, which calls for Kahlua and coffee.
Try adding a shot of brandy to cookie dough before baking.
To make maple-glazed carrots more exciting, add whiskey and brown sugar to the sauté.
Whiskey is also good when added to poultry glaze especially for duck.
Kay Jones, 70, who is also is a valley resident who loves to make Fruit Flambé, which the rum is heated in a separate pan.
Jones lights the rum on fire with a match and pours the flaming drink over the fruit.
Likewise, Bananas Foster should be made with banana liquor and dark rum and lit on fire in front of the guests before it is poured over the bananas and ice cream.
Add Triple Sec or brandy to the ice cream maker just before it finishes making the ice cream.
Use Annaset whenever a licorice taste is desired.
Everyone is familiar with sake, which is hot rice wine served with Chinese food, but perhaps people are not aware that rice wine is a large ingredient in Chinese black bean sauce and many other Chinese cuisines.
White wine can make any salad dressing taste more amazing.
For seafood dishes, add Zambuca to the stir-fry or sauté.
Rum syrup can also be poured over cake before frosting to add moisture and excitement.
The famous Baba Rum cake was invented in 1600 by French King Stanislas Leszczynska.
The king simply thought that cake was too dry and decided to dip it in his rum one time.
It became a custom for his chef to always prepare his cake with rum syrup on it.
The King’s favorite movie was “A Thousand and One Nights” so he named the cake he invented after the main character, Ali Baba.

  • Mesa Legend Staff

    These are archived stories from Mesa Legend editions before Fall 2018. See article for corresponding author.

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