Cooking with Alcobev

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A couple of drinks with good food make a meal more cordial and enjoyable. Yet somehow the true power of alcobev resides in what a chef does in the kitchen. Alcobev brings zing to the food. Whether you’re cooking with wine, beer or liquor, the alcobev in those drinks improves palate experience. Cooking with some alcoholic beverages can be quite a nutritious way to bring flavour to the food. They act as a flavour enhancer. Alcobev can also be used in marinades to tenderize meat or concentrate flavour when simmered down into sauces. Cooking with alcobev is a bit less intuitive. It may include vile ingredients such as flat beer and cooking wine.

How to cook with Alcobev?

First of all, why dare try?

We know why we drink alcobev. But why should we cook with it? Alcobev boosts your food when used correctly. It binds to both fat and water molecules, allowing them to carry aromas and flavourings and making your food smell and taste better.

Pick carefully

It’s the tricky part of it. Use any alcobev you drink. Use any alcobev you would drink. Nothing undrinkable and none of that cooking wine is necessary. But keep clear of your nice stuff. Save it for the table, because its nuance will be lost while cooking.

Allow it to sink in 

 If you’re preparing meat, then alcobev is a buddy. The aroma of the drink is intense enough to enhance the meal and not to overpower completely. Begin by putting just a bit of alcobev to your marinade, as too much can take away proteins and influence the texture.

Soak up

Although you can’t just replace water with alcobev all the time, you can trade a small amount of water for some wine or beer if you’d like to add flavour. This method works best for the poaching of fruit, as the wine accentuates the fruitiness of the fruits. Immersing fruit in alcobev is a good way to save overripe fruit.

Make Sauce 

Make a pan sauce to enhance an unflavoured chicken breast or plain steak. Once the meat has been taken away from the pan, add some liquor into the pan and start scraping the bottom of the pan. This will displace all the sticky, caramelized pieces and make them into a rich, tasty sauce. White wine or light beer is best suited for chicken and fish, whereas red wine and darker beers are best suited to red meat.

Make your sweets more exciting 

Dessert is always a good idea but dessert with a bit of alcobev is even better. Since you aren’t trying to drown your food in alcobev, a modest amount is just enough. Skewer your fruit in a much more tasteful manner by making a rum caramel sauce which you can glaze on top. Alcobev is just going to add a little dimension without having to taste too intense. If you want something stronger, you can soak your sweets in booze.

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