How and Why You Should Be Cooking With Booze
Much like salt, alcohol can greatly enhance the flavor of food. Beer, wine, whiskey—all of these spirits can improve our perception of a dish. Alcohol molecules quickly evaporate and swiftly carry aromas to the nose, which helps heighten our enjoyment of a dish. Liquor also has the ability to bond with fat and water molecules, so if you’re marinating raw chicken in red wine, the alcohol will carry those compounds into the meat.
It's important to note that not all of the alcohol is burned off during cooking. How much is retained is determined by the amount of alcohol added, the dimensions of the cookware, the cooking and standing time, and the heat applied. Most recipes call for a small amount of booze, so if you’re making marinara sauce and add 1/4 cup of wine to deglaze the pan, it’s perfectly fine to serve it to children. They will be consuming a minuscule amount of booze! To encourage you to add a splash of vermouth to that pot of soup, here are nine delicious recipes that incorporate alcohol.
Adding beer to a fragrant base of aromatics makes an excellent steaming liquid for shellfish. Try it by making mussels steamed in Belgian ale with shallots, garlic, and thyme. Serve with plenty of crusty bread for dipping.
What happens when you combine sparkling rosé with sugar, water, and pomegranate juice? You end up with a beautiful frozen treat, like this unbelievably refreshing pink granita.
One of the most quintessential cook-with-alcohol dishes is coq au vin, the French favorite of chicken braised in red wine. If you want to make it, you can’t go wrong with Ina Garten’s foolproof recipe.
Penne alla vodka is a classic Italian-American pasta dish that consists of a hearty penne tossed in a creamy tomato vodka sauce. If you’ve never made it, you’ve got to give it a try. It’s divine! Serve with garlic bread.
There’s nothing quite like finger-licking good garlicky shrimp scampi. The shellfish is cooked in a buttery white wine sauce resulting in one of the most tasty shrimp dishes around.
In this recipe for scrumptious cheesecake bars with pecan shortbread crust, a little whiskey adds a smoky kick to the salty caramel topping.
There is something about beer cheese soup that is wildly comforting. Perhaps it’s the cup of milk or the decadent amount of sharp cheddar cheese? Whatever it is, be sure to serve this soup with plenty of crusty warm bread. You’ll need it to sop up all the cheesy beer goodness.
Just as coq au vin means chicken cooked in red wine, coq au Chardonanny means chicken cooked in white wine. Give it a try—it’s quite delicious!
Could whiskey-infused caramel be a trend? Perhaps. This recipe for bread pudding is served with a luscious drizzle of whiskey-laced caramel. But that’s not the coolest thing about it: It’s flavored with melted vanilla ice cream. Genius!
What dishes do you add booze to?