Cooking with spirit

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What is your favorite spirit to cook with? I'm partial to wine most of the time (about 50/50 with red or white wines) with the occasional recipe that benefits from a beer.
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phoenixsong
1048
Sep 9, 2018
High spirits, coz it'll mean (with a sprinkle of hope) that good food will be coming round to the table ^^
RayF
22449
Sep 6, 2018
Cooking with spirits?
Is someone suggesting there's other way?
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My favorite is always whatever I'm drinking at the time!
y_nu
34
May 23, 2018
First time I made bananas Foster, the only rum I could I find was Bacardi 151.
Flambe? Not so much. I don't *think* there's a cooking term for a blue fireball that engulfs the upper 3/4 of the available volume in the kitchen.
More like banana assisted depilation.
Y
Depends on the cuisine. Many Hunan meat dishes call for Shao Xing wine. I'm making Hong Shao Rou for dinner tonight, which depends on it. What's funny is many Western recipe authors tell people they can substitute sherry if they can't find Shao Xing. I do the opposite by substituting Shao Xing for sherry, for example, to deglaze caramelized onions.
It's important to get real Shao Xing, which in some places you may need to go to a liquor store for. There is inferior non-alcoholic Shao Xing. If you can't drink it, don't cook with it (which goes for any cooking liquor, really).
My partner always has a freshly-opened white wine in the fridge which is super convenient for cooking. I'm more partial to beer as a libation and always have the bottom of the fridge stocked. Between that and the cheese drawer that really is full of cheese, I can always make a Welsh rarebit.
It's gose season, so in an experimental spirit, I deglazed caramelized pork belly with it. I figured the sour ale would jive with the Vietnamese sour soup it was eventually going into. Warmed, the saltiness becomes more prominent, so it needs to be balanced with the soy sauce. But it worked well with the taramind, adding another subtle dimension to it.
phoenixsong
1048
Apr 21, 2018
Anyone uses Bailey's? :)
Coquus
16
Nov 30, 2017
I quite enjoy cooking with wine, mainly in braises and stews(my favorites). I have been a fan of bourbon in baking applications. Vodka in batters of fried food such as onion rings and chicken wings are awesome.
MikeMD
1100
Dec 1, 2017
maybe a pepper infused vodka for the wings? ;)
idoc72
1181
Nov 9, 2017
Bourbon - glazes for salmon/steelhead and chicken, BBQ sauces, and to deglaze steak pans when making cream sauces.
Wine - no brainer here, any homemade Italian red sauce.
Beer - braised chicken & fennel, and beer can chicken of course.
MikeMD
1100
Nov 10, 2017
I used to love grilling and making some beer can chicken!
neomneom
11
Oct 25, 2017
Marsala wine & sherry
MikeMD
1100
Nov 9, 2017
ohhhh definitely!
jceaser
359
Oct 21, 2017
Bitters in clam chowder
MikeMD
1100
Oct 24, 2017
wait really?!
jceaser
359
Oct 27, 2017
obviously not a lot
josh.russell
236
Oct 20, 2017
Vodka sauce for pasta dishes is one my favorites. Doesn't come off with a very heavy flavor, but definitely adds something to the flavoring. The mix with chicken stock is great.
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