Alcoholic beverages are often not only a worthy accompaniment to dishes, but also an essential component of the dishes themselves. Even small amounts of alcohol in cooking plays a crucial role: wine, brandy, vermouth, rum, liqueur give a special charm soups and hot dishes, pastries and desserts.

Why do you need alcohol in a plate?

Alcoholic drinks in the list of ingredients for dishes or that often causes confusion among novice cooks. What sense to add alcohol or hot soup? You can not do without alcohol beverages in the preparation of desserts? It is sure to soak the raisins in rum or marinate the meat in a dry wine? Many even attempting to eliminate the use of spirits in cooking, especially because usually it is only the small amount of alcohol.

The results of such experiments are usually not good. Alcohol - It is no accident additive to foods. Drinks give the dish a unique intriguing aroma, highlight the taste of other ingredients, allow it to unfold. In addition, the alcohol evaporates quickly, and thus enhanced flavor of the dish, and the batter and fried pies Patties. Hospitable dish   with the addition of a few drops of strong drink obtained crispy and delicious. Alcohol has a denaturing properties, ie softens meat protein - for this reason, alcohol is often used as a base for marinades.

Liquor made shortbread biscuit dough, or more brittle, crumbly and tender. And if you add a few drops of spirits to the homemade ice cream, it will maintain the delicate creamy consistency, and not freeze like a stone.

A couple of drops of aroma

How to use alcohol in cooking depends primarily on whether the purpose for which the dish is added to the spirits. For example, alcohol is often used as a condiment. Homeopathic dose of cognac or brandy enrich the taste and aroma of pate, and a small amount of liquor in confectionery cream will not be drunk, but will make particularly tempting treat.

As a fragrant seasonings should only be used aromatic alcohol. Most often it is the brandy, rum, liqueur, vodka with fruit that is sufficiently expressive spirits with a pleasant smell.

Sometimes, though, the dish is seasoned with alcohol is very generous. For example, a classic baba in the original version is a cake soaked in plenty of rum. This dessert is intoxicating and warms.

Flaming

Meat, fruit or even ice cream "flambe" look incredibly impressive. Just before serving such dishes poured a little spirits and set fire to it. Languages ​​covered by blue dish will be a truly unforgettable sight. As for flavor, it also changes. Firstly, although alcohol is burned without a trace, the scent of his remains and permeates the dish. And secondly, in the combustion process on the products formed appetizing crust. Before burn fruit, their sprinkled with powdered sugar to obtain candies Caramel: sweet treat   with bright rum or cognac flavor.

It is important to remember that effective methods of serving dishes can be a fire hazard if not to observe basic precautions. And another little secret: despite the fact that alcohol is burned, for the preparation of flambéed dishes, use only high-quality drinks to foods purchased noble flavor and not the smell of fusel oils.

Alcohol and dough

Alcoholic beverages are not added to the soft baking yeast, as alcohol impairs its properties. But shortbread Shortbread cookies - delicious pastries every day   or cupcakes from such supplements will benefit: the dough will be crumbly, melting in the mouth. Traditionally, alcohol enters the recipe and deep fried products, such as firewood, he makes biscuits crispy.

Very good for a variety of products from the test solution to beer. On the basis of beer prepared cakes, donuts, cookies. But especially good beer batter - the batter into which dipped before roasting pieces of meat, fish or vegetables. Fried in a batter product obtained flavorful, golden, crispy bubbly crust.

Sauces and marinades

Simmer the meat in a sauce based on wine - a long tradition. Especially popular are the recipes for centuries were the regions with the development of wine when the wine much you can afford to experiment endlessly. So there are dishes like coq au vin, braised in Burgundy meat, beef Flemish and many others.

Quenching can last many hours. During this time the meat is so soft that it can be eaten with a spoon. Drink of the wine is evaporated, and the wine itself is cooked, it becomes thick, becomes particularly intense flavor. Naturally, wine or beer for such foods should be taken of good quality, with an expressive flavor. The same requirements apply to wine, which is used to prepare the sauce supplied separately. Drinks such sauces are added in minute amounts, but alcohol should be the best.

Almost all dishes with strong drink quality alcohol must be used with a rich aroma and rich flavor. Otherwise there is a risk to spoil the dish. The only exception to this rule - pickles. For marinating meat or poultry before baking there is no need to use expensive alcoholic drinks - will suit the most common table wine. Of course, the wine must be natural, rather than a substitute of alcohol, water and food coloring. But its price principle does not matter.

Prepare a wine marinade is a snap. I need a bottle of dry wine, a little vegetable oil, garlic, so a handful of your favorite spices. The taste of herbs in alcohol manifested most clearly, so be sure to get a spicy marinade. A few hours later, you are ready for roasting shish kebab - meat delight delicate and spicy taste and amazing softness. Sometimes, instead of using dry wine semi-sweet, and some prefer to marinate meat in beer.

Maria Bykov