11 little-known ways to use alcohol in cooking
Perhaps not all guessed about the magical properties of alcoholic beverages is not only to raise the mood, but also to turn an ordinary meal into a special. Therefore we combine business with pleasure and learn how to use alcohol to give the dish a unique and no incomparable taste and aroma.
1. Strengthening food flavor
molecules of volatile alcohol, t. E. They are easily vaporized and transferred to food flavor in the air straight into the nasal cavity, olfactory receptors teasing. If you add a little bit of alcohol, for example, in a fruit salad, it will only exacerbate and accentuate its flavor. Smell plays a key role in the dish. Our taste perception of food depends more on smell than by the taste buds on the tongue.
2. Beer batter
Brewer's yeast is rich in proteins. And if you add a little beer in the dough, you get a crisp beer batter and Crunchy.
3. Preservation of product moisture
In addition the beer will not allow food inside burnt, making it possible to fry, for example, the fish on a hot oil without fear of overexposing it.
4. Preparation of soft ice-cream
Ice Cream, cooked at home, there should be peremorozhennym. Alcohol lowers the freezing point (which is why we cool liquor in the freezer), making ice cream softer and creamy, not forming a crystal of ice. Remember: alcohol need quite a bit - three teaspoons per liter. If you do not want to change the taste of ice cream, add the vodka. Amaretto, Grand Marnier and other liqueurs flavored ice cream gives a special taste.
5. Soften meat
Alcohol vinegar equally able to soften meat, such as pickling, and to give it a rich taste. A contained in beer and wine acid and tannins digested protein, making even the most rigid tender meat and melting in the mouth.
6. Crispy pastry
The water contributes to the development of gluten in the flour, making the finished baked goods more dense and heavy. Vodka (or other alcohol) instead of water limits the production of gluten and makes shortbread dough and more fragile, crisp and tender.
7. Reducing carcinogens
It has been proven that the process of marinating the meat in a dark beer reduces the amount of polycyclic aromatic hydrocarbons, which can cause cancer.
8. flaming to give the dish a delicacy
As for this technology are constant debates: someone believes that the chef ignites alcohol in food only for entertainment, and to surprise the audience. However, there is every reason to believe that the direct impact of fire promotes rapid toasting of food and caramelize the sugar in sauces, the dish does not get overcooked. A dried and burnt edges will have a unique taste and aroma.
9. Effective deglazirovanie
When frying in a pan or any other cookware pieces of meat tend to adhere to the surface, because of which the meat turns brown plaque or prizharenny sediment. Deglazirovaniya technique facilitates removal of food debris from the bottom of the dishes, there have arisen due to caramelization process, and then using these residues in sauces. The liquid can be applied for deglazirovaniya beef broth, water, and, of course, alcohol (e.g., wine). Alcohol makes deglazirovaniya process more efficient, since ethanol creates a chemical bond with the water molecules and fats.
10. Natural aromatic extracts
Alcohol is an ideal basis for the preparation of various extracts, tinctures and essential oils from nuts, vanilla, beans and citrus fruits. The infusion with the addition of vodka kept approximately seven days. The same technology (only with added sugar) can be prepared in an Italian lemon liqueur - Limoncello.
11. The amount of alcohol has a value of
alcohol boiling point much lower than that of water, but completely out of food it does not evaporate. It is unlikely that one piece of rum cake you'll be drunk as a lord. The main mistake in the preparation of dishes with the addition of alcohol - it is too big or too small the amount. So try to follow all the necessary proportions of alcohol, and the result will delight you.