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Showing 1 of 42 conversations about:
Beatrix
19
Dec 19, 2017
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What is the purpose of adding alcohol to baked goods? It’s just a general question of why it’s better use booze than plain water. Does it make a difference in the overall texture, taste or etc?
Dec 19, 2017
CraigLewis
260
Dec 19, 2017
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BeatrixYou're not usually adding just alcohol, but some kind of booze or extract which has flavors. Also, some flavor compounds are alcohol-soluble but not water-soluble, which leads to better dispersion. Finally, I suspect you'll get a little quicker baking, because the alcohol will evaporate out much faster.
Dec 19, 2017
CharleneKirkwood
2
Dec 20, 2017
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BeatrixYou can add vodka to pie dough along with water which makes the dough easier to work with and the alcohol will evaporate. I do this when making pie crust.
Dec 20, 2017
ZTFSub
12
Dec 20, 2017
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BeatrixAlcohol acts as a temporary binder that evaporates when cooked. This allows less moisture in the end product making a lighter texture and a crispier surface. It is often used in batter for deep frying for this reason.
Dec 20, 2017
LeCheffre
42
Dec 25, 2017
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BeatrixIn addition to what others have said, vodka boils and steams more violently than water, which results in a lighter pie crust.
Dec 25, 2017
RayF
22218
Mar 19, 2018
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BeatrixNo purpose really...(but don't let that out)!
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Mar 19, 2018
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