Have you ever cooked with an alcoholic beverage as an ingredient?

Question

If so,what?...thanx~

Answer 1

**PANCAKES: replace 1/4 of the total water required for the batter with MDG or Bud. It will give your pancakes a little more lift, making them fluffy. Don't worry about the alcohol as it gets evaporated.

**PASTA SAUCES: Depending on the type of sauces. If its like a white clam sauce, I'll use a white wine, maybe something a little sweet like vermouth. For a red sauce, I've used sherries, merlots and cabernets. Gives the sauce a little more body.

**CABO WABO CEVICHE: Get yourself some uncooked shrimp, pieces of uncooked fish like tuna, diced tomatoes, green onion, cilantro, jalapeno, lemon, and a couple/three shots of Cabo Wabo Reposado tequilla. The tequilla's alcohol and the acids from the lemon will "cook" the seafood making ready to eat in a short time.

**STEAK MARINADE: A couple months ago, I needed to accelerate the tenderizing process for an asian mariande I had going for some sirloin steaks. I added a shot of 150 proof Everclear to my marinade of soy sauce, brown sugar, green onions, garlic, and hot sauce. Instead of having to wait an hour or two for the steaks to be ready for the grill, they were ready in minutes. It was trial and error, though. I once did a Jack Daniels and brown sugar marinade for a Chateaubriand cut for a whole day...yeah, the meat was tender, but the alcohols were overdone.

Answer 2

Yes. I have used many different spirits, wines and beers/ales to cook with. Beer is a good agent in breads, soups and cooking brats in. Wine enhance many sauces and are very common in French cuisine. I have used a variety of liquors for desserts and main dishes. The other night, I made a simple dessert by poaching pears in a raspberry liquor and I also whipped it into the white chocolate mousse that I spooned over the pears to tie in the flavors.

Answer 3

All the time. If it is a meat, and you are browning it, or even in hamburgers, red wine is the best. There are also some sweet wines that taste good when cooked with meats. Just use the type of wine you would drink with the meal. White wines for fish, red wines for beef.
Also, bratwurst cooked in beer along with the sauerkraut cooked in beer, Beer batter fish is another good one also, A Merlot in red sauces is good too.

Answer 4

Beer Batter- Fish
Recipe #24027
2 ratings
My favourite way to cook fish. It just melts in your mouth! It also has a sweet taste, very good! Cut the fish into 2 inch chunks to make pop-corn fish!


servings
10
Fish fillets click to change U.S./Metric measurement system or number of servings
time to make 10 min 5 min prep
Change to: Fish fillets US Metric
1 bottle beer
1 cup milk
3 1/2 cups flour
3 teaspoons baking powder
2/3 cup white sugar
2 tablespoons lemon juice

Answer 5

All the time actually. There are quite a few really good recipes that call for alcohol. I make a really good marinated steak on the grill that calls for two cans of beer in the mix. (Along with alot of other stuff like garlic, onions, soy sauce, ginger, etc.)

Answer 6

Yes, with red wine. It is very good in my spaghetti sauce. I use it to get the meat unstuck from the bottom of the pan after I drain the meat into a collander.

Answer 7

Wine, white and red. Sweet vermouth and dry vermouth. Sherry. Whisky. Beer.

Answer 8

I've cooked with wine, mostly pasta dishes. Honestly, it didn't make a big difference. I'd rather drink it!

Answer 9

Red wine as part of the braising liquid for beef and chicken.

Answer 10

Yes, bourbon in a fruit cake. Delicious.