Interesting post! I think I'd like to experiment. I don't drink any kind of whisky but I would definitely try it in cooking.
There is a chain of vodka bars in the UK that serves food, and on the menu a lot of tomato/salsa/vodka dishes feature and I've always been intrigued as to how that would taste. I've only ever added alcohol to sweet food (eg I used up some foul tasting cheap vodka in a chocolate cake and it tasted great that way).
Vodka is kinda the water of liquors. It doesn't really add any special flavor on it's own, which is why it's so great with a tomato. It brings out the extra bits without adding too much of its own. As a friend put it, it's like an ice knife.
vodka in chocolate cake has to be good. I like spiced rum for the same reason. It's basically lightly seasoned fermented sugar, so it's wicked with chocolate imo.
Whiskey is great to cook with. If you're the sort to make your own bbq sauce, especially. ketchup, dash of worchestershire, a bit of garlic, diced onion, a small dash of chipotle, and a half a shot of whiskey. That'll make just about any meat wicked. Short of that, steak sauteed with onions, mushrooms, and bell peppers, then hit with a shot of whiskey and popped in the oven on 325 until the meat's done? Oof. Weapons grade.
I'm convinced that if you slow roast a steak that's had a light marinade of whiskey and a bit of lime juice you can eat it with a spoon.
Comments 3
(The comment has been removed)
Reply
There is a chain of vodka bars in the UK that serves food, and on the menu a lot of tomato/salsa/vodka dishes feature and I've always been intrigued as to how that would taste. I've only ever added alcohol to sweet food (eg I used up some foul tasting cheap vodka in a chocolate cake and it tasted great that way).
Reply
vodka in chocolate cake has to be good. I like spiced rum for the same reason. It's basically lightly seasoned fermented sugar, so it's wicked with chocolate imo.
Whiskey is great to cook with. If you're the sort to make your own bbq sauce, especially. ketchup, dash of worchestershire, a bit of garlic, diced onion, a small dash of chipotle, and a half a shot of whiskey. That'll make just about any meat wicked. Short of that, steak sauteed with onions, mushrooms, and bell peppers, then hit with a shot of whiskey and popped in the oven on 325 until the meat's done? Oof. Weapons grade.
I'm convinced that if you slow roast a steak that's had a light marinade of whiskey and a bit of lime juice you can eat it with a spoon.
Reply
Leave a comment