How and Why You Should Be Cooking With Booze

Katie Sweeney

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.

What dishes do you add booze to?

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