Novi recepti

10 čajeva koji će vam pomoći da ostanete vitki i energični tokom ove praznične sezone

10 čajeva koji će vam pomoći da ostanete vitki i energični tokom ove praznične sezone

Ovi čajevi pomažu vam da se odreknete kalorija, a ne okusa

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Mislite da ste zaglavili pijuckajući limun, kamilicu ili Earl Grey dok gledate druge kako piju treću porciju jajeta? Razmisli ponovo. Tražili smo čajeve koji uključuju ili evociraju omiljene okuse sezone. Mnoge kompanije za proizvodnju čaja imaju sezonske zimske napitke koje možete pijuckati, a da ne propustite arome koje blagdane čine sjajnim. Od bundeve do metvice, ima ih gotovo previše za izabrati.

Ovi čajevi pomažu vam da se odreknete kalorija, a ne okusa

iStock/Thinkstock

Mislite da ste zaglavili pijuckajući limun, kamilicu ili Earl Grey dok gledate druge kako piju treću porciju jajeta? Razmisli ponovo. Od bundeve do metvice, ima ih gotovo previše za izabrati.

Caramel Apple Dream

Jesenje zlatno voće ne gubi popularnost kada nastupi zima. Dodajte malo karamelnog ukusa (jer su praznici, zar ne?) I imate jedno ukusno cup.

Zemlja čuda od vanilije brusnice

Samo razmišljanje o brusnici i vaniliji svakome daje toplinu i mrvice. Praznična klasična brusnica u tome dobro podržava vanilu pivo.

Eggnogg-n-Tea

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Ništa ne priziva praznike kao jaje. To je pravo piće božićne sezone. Nemojte biti ljubomorni gledajući druge kako učestvuju u „nogu“ ako pazite na svoju težinu. Umjesto toga, možete se radovati saznanju da je ovo ukusno čaj neće vas boljeti u trbuhu, za razliku od prave stvari.

Biljni čaj od đumbira i snappish s limunom

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Ukusi đumbira idealni su za ovo doba godine; njihova ljutina savršena je za zagrijavanje hladnih i bolnih kostiju. Brizga limuna čini ukusnu, zdrava kombinacija to je posebno korisno ako se osjećate pod lošim vremenskim uvjetima.

Biljni čaj od đumbira i snappish s limunom

Zamislite prizor: sjedite kraj tople vatre u džemperu od sobova i pijuckate šolju čaj od medenjaka. Savršeno.

Biljni čaj od nane

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Upoznajte svoju bombončicu alternativa, s dodatnim bonusom bez lizanja, grickanja ili ljepljive zbrke. Nana je također odličan izbor kada trebate smiriti želudac.

Čaj od slane karamele

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Ah, bogat, sladak ukus slana karamela, tako dekadentno grešan, a ipak zdraviji od stvarnog. Ko može odoljeti da ovo ne napravi (ili dvije) šalice za podnevno okupljanje ili večeru?

Chai čaj sa začinjenim cimetom

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Ovo cinnamon chai savršen je napitak za zagrijavanje, s daškom cimeta pomiješanim za dodatno začinjen udarac.

Slatka žetva bundeve

Popularnost bundeve i dalje dominira tokom praznika (pita, neko?), I ovo čaj je odličan način da preskočite krišku.

Rooibos čaj od bijele čokolade od metvice

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Kancelarijska limenka korice čokolade od nane, nestanite! Ovo čaj od bijele čokolade i nane idealan je za kretanje po onim dosadnim prazničnim grickalicama koje se pojavljuju posvuda bez žrtvovanja ukusne poslastice.


Oduševljeno kuhanje: Držite malo žestokog pića u kuhinji

Trenutno mi je ormarić s pićem pomalo ogoljen, jer ga je sezona kuhanja ispraznila. Imali smo burbon tortu i kuglice od ruma, puding od šljiva i fondue - i ne zaboravimo jaje. Osim vina, ostalo mi je još ruma, votke, Amaretta i Triple Sec -a. No, ne tako davno, ormarić je bio prepun tekile, burbona, kalvada, rakije, vermuta, škotskog i još više vina - sve to uglavnom posvećeno tavi, a ne čaši. Zapravo, rijetko više pijem, ali različiti oblici žestokih pića i dalje imaju istaknuto mjesto u mom kuhanju.

Kako bourbon isparava, alkohol i voda u bourbon -u bježe u zrak, ostavljajući okus burbona iza sebe. To je obično cilj pri kuhanju žestokih pića. Nije piće, već okus.

Moja pileća piccata ne bi bila ista bez vermuta u umaku, a moj recept za canard au vin čak ima i "vino" u imenu. Pivo je često nedovoljno cijenjen dio liste sastojaka, a likeri su česti dodaci desertima. Na primjer, ja koristim Triple Sec u svom pjenu od brusnice i imam recept za puding od kruha od borovnice s Amarettom. Moćniji destilirani žestoki alkohol također imaju svoje mjesto u kuhinji.

Irci imaju tradiciju da za Božić služe puding od hleba sa irskim viskijem. Kad pravim enchilade od piletine, piletinu obično poširam u tekili, a zatim koristim tečnost za lov u svom sosu od enchilade. Vikendom za Dan zahvalnosti obično radim kolač od burbona - a kad ga poslužim za Božić, on sadrži gotovo petinu burbona.

U mjesecu između Dana zahvalnosti i Božića zaista dodam gotovo petinu burbona, ali veliki dio tog burbona isparava. Da nije tako, umjesto vlažnog kolača, imali biste mokar kolač. Kako bourbon isparava, alkohol i voda u bourbon -u bježe u zrak, ostavljajući okus burbona iza sebe. To je obično cilj pri kuhanju žestokih pića. Nije piće, već okus.

Alkohol ključa (pretvara se u paru) na oko 78 stepeni Celzijusa, a voda ključa na 100 stepeni Celzijusa, pa će umjereno pirjanje uzrokovati da alkohol u posudi ispari mnogo brže od vode, ali ne potpuno. Alkohol i voda imaju afinitet jedno prema drugome i tvore ono što se naziva azeotropnom smjesom, što znači da voda oklijeva ispustiti alkohol, iako alkohol želi postati para. Ipak, ovisno o načinu kuhanja i vremenu, alkohol možete smanjiti za 60 posto kuhanjem na laganoj vatri 15 minuta ili za čak 90 posto nakon dva sata kuhanja.

Međutim, isparavanje nije jedini faktor. Razrjeđivanje igra ulogu u tome koliko alkohola ima u jelu. Recimo da recept zahtijeva 1/4 šolje (2 unce) votke, a vi koristite 100-postotnu votku. Dokaz je dvostruki stvarni sadržaj alkohola, pa te 2 unce votke sadrže 1 uncu alkohola. Pirjajte ga u umaku 15 minuta i ostat ćete s ne pola grama alkohola. Ako umak poslužuje četiri osobe, onda ste na osmini unci ili manje od žličice alkohola po osobi - ne mnogo.

O autoru

Nakon što je radio kao urednik različitih kompjuterskih časopisa, Kevin D. Weeks je sada lični kuhar u Knoxvilleu, Tenn. Weeks također predaje časove kuvanja, Vodič je za kuhanje u dvoje za About.com i blogove u Seriously Good.

S izuzetkom votke, koja je bez okusa, osim ako nije posebno aromatizirana, većina žestokih pića doprinosi više od arome. Postoje spojevi okusa koji su topivi u alkoholu, ali ne samo u vodi ili toplini. Alkohol može osloboditi te okuse, pa čak i stvoriti nove okuse stvaranjem novih hemijskih veza. Stoga sam općenito protiv zamjene nečega za cugu. U jelu se često događa više od jednostavne zamjene, recimo, vanilije za burbon ili soka od naranče za Cointreau. Osim toga, alkohol koji ostane dodaje jelu određenu oštrinu i svjetlinu. Ako osjetljivost na alkohol, iz bilo kojeg razloga, predstavlja problem za svakoga ko jede neko jelo, odaberite drugi recept.

Osim toga, alkohol će denaturirati proteine ​​(razgrađujući proteine ​​isto kao što to rade kiselina i toplina), pa se ponekad koristi u marinadama jer omekšava meso. Budite ipak oprezni kada u marinadi koristite nešto s visokim udjelom alkohola, poput tekile ili bourbona, jer meso može postati kašasto ako se predugo marinira. Učinak denaturirajućih proteina je očigledan pri pravljenju jajeta, gdje će alkohol zapravo razmutiti (zgnječiti) jaja ako se ne doda polako i snažno umiješa.

Uglavnom se, međutim, dodaju žestoka pića zbog njihovih okusa i zbog učinka na druge okuse. Smatram da oštrina žestokog pića najbolje funkcionira sa svinjetinom, a najmanje s govedinom. Pretpostavljam da je to zato što žestoki alkohol naglašava goveđe mineralne arome. Piletina dobro prija tekili i rumu, kao i svinjetina, koja se takođe lepo slaže sa burbonom, pa čak i škotskim. Janjetina se odlično slaže sa škotskim i irskim viskijem. Čini se da rakija radi sa gotovo svime ako se pažljivo koristi. I ne zaboravite destilirana vina poput Calvadosa (rakije od jabuka), rakije, Cointreau i benediktinaca. Kirshwasser je sastavni dio fonduea, a neki tvrde da snižava talište sira, stvarajući glatkiju smjesu.

Postepeno ću nadopunjavati svoj ormarić sa pićima u sljedećih nekoliko mjeseci, ovdje ću pokupiti petinu, pola litre (a ponekad čak i one male avionske boce ako mi zatreba nešto poput šnapsa od nane koje mi vjerojatno neće trebati još dva ili tri godine) dok kuham ovo ili ono. Imam recept za janjetinu sa škotskim koji želim isprobati, a tu je i čokoladni mousse s žlicom irskog viskija koji izgleda zanimljivo. Duhovi će i dalje imati mjesto u mojoj kuhinjskoj ostavi, kao i u ormariću za piće.


Žestoko kuhanje: Držite malo pića u kuhinji

Trenutno mi je ormarić s pićem pomalo ogoljen, jer ga je sezona kuhanja ispraznila. Imali smo burbon tortu i kuglice od ruma, puding od šljiva i fondue - i ne zaboravimo jaje. Osim vina, ostalo mi je još ruma, votke, Amaretta i Triple Sec -a. No, ne tako davno, ormarić je bio prepun tekile, burbona, kalvada, rakije, vermuta, škotskog i još više vina - sve to uglavnom posvećeno tavi, a ne čaši. Zapravo, rijetko više pijem, ali različiti oblici žestokih pića i dalje imaju istaknuto mjesto u mom kuhanju.

Kako bourbon isparava, alkohol i voda u bourbon -u bježe u zrak, ostavljajući okus burbona iza sebe. To je obično cilj pri kuhanju žestokih pića. Nije piće, već okus.

Moja pileća piccata ne bi bila ista bez vermuta u umaku, a moj recept za canard au vin čak ima i "vino" u imenu. Pivo je često nedovoljno cijenjen dio liste sastojaka, a likeri su česti dodaci desertima. Na primjer, ja koristim Triple Sec u svom pjenu od brusnice i imam recept za puding od kruha od borovnice s Amarettom. Moćniji destilirani žestoki alkohol također imaju svoje mjesto u kuhinji.

Irci imaju tradiciju da za Božić služe puding od hleba sa irskim viskijem. Kad pravim pileće enchilade, obično piletinu poširam u tekili, a zatim koristim tečnost za lov u svom sosu od enchilade. Vikendom za Dan zahvalnosti obično radim kolač od burbona - a kad ga poslužim za Božić, on sadrži gotovo petinu burbona.

U mjesecu između Dana zahvalnosti i Božića zaista dodam gotovo petinu burbona, ali veliki dio tog burbona isparava. Da nije tako, umjesto vlažne torte imali biste mokru tortu. Kako bourbon isparava, alkohol i voda u bourbon -u bježe u zrak, ostavljajući okus burbona iza sebe. To je obično cilj pri kuhanju žestokih pića. Nije piće, već okus.

Alkohol ključa (pretvara se u paru) na oko 78 stepeni Celzijusa, a voda ključa na 100 stepeni Celzijusa, pa će umjereno pirjanje uzrokovati da alkohol u posudi ispari mnogo brže od vode, ali ne potpuno. Alkohol i voda imaju afinitet jedno prema drugome i tvore ono što se naziva azeotropnom smjesom, što znači da voda oklijeva ispustiti alkohol, iako alkohol želi postati para. Ipak, ovisno o načinu kuhanja i vremenu, alkohol možete smanjiti za 60 posto kuhanjem na laganoj vatri 15 minuta ili za čak 90 posto nakon dva sata kuhanja.

Međutim, isparavanje nije jedini faktor. Razrjeđivanje igra ulogu u tome koliko alkohola ima u jelu. Recimo da recept zahtijeva 1/4 šolje (2 unce) votke, a vi koristite 100-postotnu votku. Dokaz je dvostruki stvarni sadržaj alkohola, pa te 2 unce votke sadrže 1 uncu alkohola. Pirjajte ga u umaku 15 minuta i ostat ćete s ne pola grama alkohola. Ako umak služi četiri osobe, onda ste na osmini unci ili manje od žličice alkohola po osobi - ne mnogo.

O autoru

Nakon što je radio kao urednik različitih kompjuterskih časopisa, Kevin D. Weeks je sada lični kuhar u Knoxvilleu, Tenn. Weeks također predaje časove kuvanja, Vodič je za kuhanje u dvoje za About.com i blogove u Seriously Good.

S izuzetkom votke, koja je bez okusa, osim ako nije posebno aromatizirana, većina žestokih pića doprinosi više od arome. Postoje spojevi okusa koji su topivi u alkoholu, ali ne samo u vodi ili toplini. Alkohol može osloboditi te okuse, pa čak i stvoriti nove okuse stvaranjem novih hemijskih veza. Stoga sam općenito protiv zamjene nečega za cugu. U jelu se često događa više od jednostavne zamjene, recimo, vanilije za burbon ili soka od naranče za Cointreau. Osim toga, alkohol koji ostane dodaje jelu određenu oštrinu i svjetlinu. Ako osjetljivost na alkohol, iz bilo kojeg razloga, predstavlja problem bilo kome ko jede neko jelo, odaberite drugi recept.

Osim toga, alkohol će denaturirati proteine ​​(razgrađujući proteine ​​isto kao što to rade kiselina i toplina), pa se ponekad koristi u marinadama jer omekšava meso. Budite oprezni kada u marinadi koristite nešto s visokim udjelom alkohola, poput tekile ili bourbona, jer meso može postati kašasto ako se predugo marinira. Učinak denaturirajućih proteina je očigledan pri pravljenju jajeta, gdje će alkohol zapravo razmutiti (zgnječiti) jaja ako se ne doda polako i snažno umiješa.

Uglavnom se, međutim, dodaju žestoka pića zbog njihovih okusa i zbog učinka na druge okuse. Smatram da oštrina žestokih pića najbolje djeluje sa svinjetinom, a najmanje s govedinom. Pretpostavljam da je to zato što žestoki alkohol naglašava goveđe mineralne arome. Piletina dobro prija tekili i rumu, kao i svinjetina, koja se takođe lepo slaže sa burbonom, pa čak i škotskim. Janjetina se odlično slaže sa škotskim i irskim viskijem. Čini se da rakija radi sa gotovo svime ako se pažljivo koristi. I ne zaboravite destilirana vina poput Calvadosa (rakije od jabuka), rakije, Cointreau i benediktinaca. Kirshwasser je sastavni dio fonduea, a neki tvrde da snižava talište sira, stvarajući glatkiju smjesu.

Postepeno ću nadopunjavati svoj ormarić sa pićima u sljedećih nekoliko mjeseci, ovdje ću pokupiti petinu, pola litre (a ponekad čak i one male avionske boce ako mi zatreba nešto poput šnapsa od nane koje mi vjerojatno neće trebati još dva ili tri godine) dok kuham ovo ili ono. Imam recept za janjetinu sa škotskim koji želim isprobati, a tu je i čokoladni mousse s žlicom irskog viskija koji izgleda zanimljivo. Duhovi će i dalje imati mjesto u mojoj kuhinjskoj ostavi, kao i u ormariću za piće.


Žestoko kuhanje: Držite malo pića u kuhinji

Trenutno mi je ormarić s pićem pomalo ogoljen, jer ga je sezona kuhanja ispraznila. Imali smo burbon tortu i kuglice od ruma, puding od šljiva i fondue - i ne zaboravimo jaje. Osim vina, ostalo mi je još ruma, votke, Amaretta i Triple Sec -a. No, ne tako davno, ormarić je bio prepun tekile, burbona, kalvada, rakije, vermuta, škotskog i još više vina - sve to uglavnom posvećeno tavi, a ne čaši. Zapravo, rijetko više pijem, ali različiti oblici žestokih pića i dalje imaju istaknuto mjesto u mom kuhanju.

Kako bourbon isparava, alkohol i voda u bourbon -u bježe u zrak, ostavljajući okus burbona iza sebe. To je obično cilj pri kuhanju žestokih pića. Nije piće, već okus.

Moja pileća piccata ne bi bila ista bez vermuta u umaku, a moj recept za canard au vin čak ima i "vino" u imenu. Pivo je često nedovoljno cijenjen dio liste sastojaka, a likeri su česti dodaci desertima. Na primjer, ja koristim Triple Sec u svom pjenu od brusnice i imam recept za puding od kruha od borovnice s Amarettom. Moćniji destilirani žestoki alkohol također imaju svoje mjesto u kuhinji.

Irci imaju tradiciju da za Božić služe puding od hleba sa irskim viskijem. Kad pravim pileće enchilade, obično piletinu poširam u tekili, a zatim koristim tečnost za lov u svom sosu od enchilade. Vikendom za Dan zahvalnosti obično radim kolač od burbona - a kad ga poslužim za Božić, on sadrži gotovo petinu burbona.

U mjesecu između Dana zahvalnosti i Božića zaista dodam gotovo petinu burbona, ali veći dio tog burbona isparava. Da nije tako, umjesto vlažne torte imali biste mokru tortu. Kako bourbon isparava, alkohol i voda u bourbon -u bježe u zrak, ostavljajući okus burbona iza sebe. To je obično cilj pri kuhanju žestokih pića. Nije piće, već okus.

Alkohol ključa (pretvara se u paru) na oko 78 stepeni Celzijusa, a voda ključa na 100 stepeni Celzijusa, pa će umjereno pirjanje uzrokovati da alkohol u posudi ispari mnogo brže od vode, ali ne potpuno. Alkohol i voda imaju afinitet jedan prema drugome i tvore ono što se naziva azeotropnom smjesom, što znači da voda oklijeva ispustiti alkohol, iako alkohol želi postati para. Ipak, ovisno o načinu kuhanja i vremenu, alkohol možete smanjiti za 60 posto kuhanjem na laganoj vatri 15 minuta ili za čak 90 posto nakon dva sata kuhanja.

Međutim, isparavanje nije jedini faktor. Razrjeđivanje igra ulogu u tome koliko alkohola ima u jelu. Recimo da recept zahtijeva 1/4 šolje (2 unce) votke, a vi koristite 100-postotnu votku. Dokaz je dvostruki stvarni sadržaj alkohola, pa te 2 unce votke sadrže 1 uncu alkohola. Pirjajte ga u umaku 15 minuta i ostat ćete s ne pola grama alkohola. Ako umak služi četiri osobe, onda ste na osmini unci ili manje od žličice alkohola po osobi - ne mnogo.

O autoru

Nakon što je radio kao urednik različitih kompjuterskih časopisa, Kevin D. Weeks je sada lični kuhar u Knoxvilleu, Tenn. Weeks također predaje časove kuvanja, Vodič je za kuhanje u dvoje za About.com i blogove u Seriously Good.

S izuzetkom votke, koja je bez okusa, osim ako nije posebno aromatizirana, većina žestokih pića doprinosi više od arome. Postoje spojevi okusa koji su topivi u alkoholu, ali ne samo u vodi ili toplini. Alkohol može osloboditi te okuse, pa čak i stvoriti nove okuse stvaranjem novih hemijskih veza. Stoga sam općenito protiv zamjene pića. U jelu se često događa više od jednostavne zamjene, recimo, vanilije za burbon ili soka od naranče za Cointreau. Osim toga, alkohol koji ostane dodaje jelu određenu oštrinu i svjetlinu. Ako osjetljivost na alkohol, iz bilo kojeg razloga, predstavlja problem bilo kome ko jede neko jelo, odaberite drugi recept.

Osim toga, alkohol će denaturirati proteine ​​(razgrađujući proteine ​​isto kao što to rade kiselina i toplina), pa se ponekad koristi u marinadama jer omekšava meso. Budite ipak oprezni kada u marinadi koristite nešto s visokim udjelom alkohola, poput tekile ili burbona, jer meso može postati kašasto ako se predugo marinira. Učinak denaturirajućih proteina je očigledan pri pravljenju jaja od jaja, gdje će alkohol zapravo razmutiti (zgnječiti) jaja ako se ne doda polako i snažno umiješa.

Uglavnom se, međutim, dodaju žestoka pića zbog njihovih okusa i zbog učinka na druge okuse. Smatram da oštrina žestokog pića najbolje funkcionira sa svinjetinom, a najmanje s govedinom. Pretpostavljam da je to zato što žestoki alkohol naglašava goveđe mineralne arome. Piletina dobro prija tekili i rumu, kao i svinjetina, koja se takođe lepo slaže sa burbonom, pa čak i škotskim. Janjetina se odlično slaže sa škotskim i irskim viskijem. Čini se da rakija radi sa gotovo svime ako se pažljivo koristi. I ne zaboravite destilirana vina poput Calvadosa (rakije od jabuka), rakije, Cointreau i benediktinaca. Kirshwasser je sastavni dio fonduea, a neki tvrde da snižava talište sira, stvarajući glatkiju smjesu.

Postepeno ću nadopunjavati svoj ormarić sa pićima u sljedećih nekoliko mjeseci, ovdje ću pokupiti petinu, pola litre (a ponekad čak i one male avionske boce ako mi zatreba nešto poput šnapsa od nane koje mi vjerojatno neće trebati još dva ili tri godine) dok kuham ovo ili ono. Imam recept za janjetinu sa škotskim koji želim isprobati, a tu je i čokoladni mousse s žlicom irskog viskija koji izgleda zanimljivo. Duhovi će i dalje imati mjesto u mojoj kuhinjskoj ostavi, kao i u ormariću za piće.


Žestoko kuhanje: Držite malo pića u kuhinji

Trenutno mi je ormarić s pićem pomalo ogoljen, jer ga je sezona kuhanja ispraznila. Imali smo burbon tortu i kuglice od ruma, puding od šljiva i fondue - i ne zaboravimo jaje. Osim vina, ostalo mi je još ruma, votke, Amaretta i Triple Sec -a. No, ne tako davno, ormarić je bio prepun tekile, burbona, kalvada, rakije, vermuta, škotskog i još više vina - sve to uglavnom posvećeno tavi, a ne čaši. Zapravo, rijetko više pijem, ali različiti oblici žestokih pića i dalje imaju istaknuto mjesto u mom kuhanju.

Kako bourbon isparava, alkohol i voda u bourbon -u bježe u zrak, ostavljajući okus burbona iza sebe. To je obično cilj pri kuhanju žestokih pića. Nije piće, već okus.

Moja pileća piccata ne bi bila ista bez vermuta u umaku, a moj recept za canard au vin čak ima i "vino" u imenu. Pivo je često nedovoljno cijenjen dio liste sastojaka, a likeri su česti dodaci desertima. Na primjer, ja koristim Triple Sec u svom pjenu od brusnice i imam recept za puding od kruha od borovnice s Amarettom. Moćniji destilirani žestoki alkohol također imaju svoje mjesto u kuhinji.

Irci imaju tradiciju da za Božić služe puding od hleba sa irskim viskijem. Kad pravim pileće enchilade, obično piletinu poširam u tekili, a zatim koristim tečnost za lov u svom sosu od enchilade. Vikendom za Dan zahvalnosti obično radim kolač od burbona - a kad ga poslužim za Božić, on sadrži gotovo petinu burbona.

U mjesecu između Dana zahvalnosti i Božića zaista dodam gotovo petinu burbona, ali veliki dio tog burbona isparava. Da nije tako, umjesto vlažne torte imali biste mokru tortu. Kako bourbon isparava, alkohol i voda u bourbon -u bježe u zrak, ostavljajući okus burbona iza sebe. To je obično cilj pri kuhanju žestokih pića. Nije piće, već okus.

Alkohol ključa (pretvara se u paru) na oko 78 stepeni Celzijusa, a voda ključa na 100 stepeni Celzijusa, pa će umjereno pirjanje uzrokovati da alkohol u posudi ispari mnogo brže od vode, ali ne potpuno. Alkohol i voda imaju afinitet jedno prema drugome i tvore ono što se naziva azeotropnom smjesom, što znači da voda oklijeva ispustiti alkohol, iako alkohol želi postati para. Ipak, ovisno o načinu kuhanja i vremenu, alkohol možete smanjiti za 60 posto kuhanjem na laganoj vatri 15 minuta ili za čak 90 posto nakon dva sata kuhanja.

Međutim, isparavanje nije jedini faktor. Razrjeđivanje igra ulogu u tome koliko alkohola ima u jelu. Recimo da recept zahtijeva 1/4 šolje (2 unce) votke, a vi koristite 100-postotnu votku. Dokaz je dvostruki stvarni sadržaj alkohola, pa te 2 unce votke sadrže 1 uncu alkohola. Pirjajte ga u umaku 15 minuta i ostat ćete s ne pola grama alkohola. Ako umak poslužuje četiri osobe, onda ste na osmini unci ili manje od žličice alkohola po osobi - ne mnogo.

O autoru

Nakon što je radio kao urednik različitih kompjuterskih časopisa, Kevin D. Weeks je sada lični kuhar u Knoxvilleu, Tenn. Nedjelje također predaje časove kuvanja, Vodič je za kuhanje u dvoje za About.com i blogove u Seriously Good.

S izuzetkom votke, koja je bez okusa, osim ako nije posebno aromatizirana, većina žestokih pića doprinosi više od arome. Postoje spojevi okusa koji su topivi u alkoholu, ali ne samo u vodi ili toplini. Alkohol može osloboditi te okuse, pa čak i stvoriti nove okuse stvaranjem novih hemijskih veza. Stoga sam općenito protiv zamjene pića. U jelu se često događa više od jednostavne zamjene, recimo, vanilije za burbon ili soka od naranče za Cointreau. Osim toga, alkohol koji ostane dodaje jelu određenu oštrinu i svjetlinu. Ako osjetljivost na alkohol, iz bilo kojeg razloga, predstavlja problem za svakoga ko jede neko jelo, odaberite drugi recept.

Osim toga, alkohol će denaturirati proteine ​​(razgrađujući proteine ​​isto kao što to rade kiselina i toplina), pa se ponekad koristi u marinadama jer omekšava meso. Budite ipak oprezni kada u marinadi koristite nešto s visokim udjelom alkohola, poput tekile ili burbona, jer meso može postati kašasto ako se predugo marinira. Učinak denaturirajućih proteina je očigledan pri pravljenju jajeta, gdje će alkohol zapravo razmutiti (zgnječiti) jaja ako se ne doda polako i snažno umiješa.

Uglavnom se, međutim, dodaju žestoka pića zbog njihovih okusa i zbog učinka na druge okuse. Smatram da oštrina žestokog pića najbolje funkcionira sa svinjetinom, a najmanje s govedinom. Pretpostavljam da je to zato što žestoki alkohol naglašava goveđe mineralne arome. Piletina dobro prija tekili i rumu, kao i svinjetina, koja se takođe lepo slaže sa burbonom, pa čak i škotskim. Janjetina se odlično slaže sa škotskim i irskim viskijem. Čini se da rakija radi sa gotovo svime ako se pažljivo koristi. I ne zaboravite destilirana vina poput Calvadosa (rakije od jabuka), rakije, Cointreau i benediktinaca. Kirshwasser je sastavni dio fonduea, a neki tvrde da snižava talište sira, stvarajući glatkiju smjesu.

Postepeno ću nadopunjavati svoj ormarić sa pićima u sljedećih nekoliko mjeseci, ovdje ću pokupiti petinu, pola litre (a ponekad čak i one male avionske boce ako mi zatreba nešto poput šnapsa od nane koje mi vjerojatno neće trebati još dva ili tri godine) dok kuham ovo ili ono. Imam recept za janjetinu sa škotskim koji želim isprobati, a tu je i čokoladni mousse s žlicom irskog viskija koji izgleda zanimljivo. Duhovi će i dalje imati mjesto u mojoj kuhinjskoj ostavi, kao i u ormariću za piće.


Žestoko kuhanje: Držite malo pića u kuhinji

Trenutno je moj ormar za piće pomalo ogoljen, jer ga je sezona prazničnog kuhanja ispraznila. Imali smo burbon tortu i kuglice od ruma, puding od šljiva i fondue - i ne zaboravimo jaje. Osim vina, ostalo mi je još ruma, votke, Amaretta i Triple Sec -a. No, ne tako davno, ormarić je bio prepun tekile, burbona, kalvada, rakije, vermuta, škotskog i još više vina - sve to uglavnom posvećeno tavi, a ne čaši. Zapravo, rijetko više pijem, ali različiti oblici žestokih pića i dalje imaju istaknuto mjesto u mom kuhanju.

Kako bourbon isparava, alkohol i voda u bourbon -u bježe u zrak, ostavljajući okus burbona iza sebe. To je obično cilj pri kuhanju žestokih pića. Nije piće, već okus.

Moja pileća piccata ne bi bila ista bez vermuta u umaku, a moj recept za canard au vin čak ima i "vino" u imenu. Pivo je često nedovoljno cijenjen dio liste sastojaka, a likeri su česti dodaci desertima. Na primjer, ja koristim Triple Sec u svom pjenu od brusnice i imam recept za puding od kruha od borovnice s Amarettom. Moćniji destilirani žestoki alkohol također imaju svoje mjesto u kuhinji.

Irci imaju tradiciju da za Božić služe puding od hleba sa irskim viskijem. Kad pravim pileće enchilade, obično piletinu poširam u tekili, a zatim koristim tečnost za lov u svom sosu od enchilade. Vikendom za Dan zahvalnosti obično radim kolač od burbona - a kad ga poslužim za Božić, on sadrži gotovo petinu burbona.

U mjesecu između Dana zahvalnosti i Božića zaista dodam gotovo petinu burbona, ali veliki dio tog burbona isparava. Da nije tako, umjesto vlažne torte imali biste mokru tortu. Kako bourbon isparava, alkohol i voda u bourbon -u bježe u zrak, ostavljajući okus burbona iza sebe. To je obično cilj pri kuhanju žestokih pića. Nije piće, već okus.

Alkohol ključa (pretvara se u paru) na oko 78 stepeni Celzijusa, a voda ključa na 100 stepeni Celzijusa, pa će umjereno pirjanje uzrokovati da alkohol u posudi ispari mnogo brže od vode, ali ne potpuno. Alkohol i voda imaju afinitet jedan prema drugome i tvore ono što se naziva azeotropnom smjesom, što znači da voda oklijeva ispustiti alkohol, iako alkohol želi postati para. Ipak, ovisno o načinu kuhanja i vremenu, alkohol možete smanjiti za 60 posto kuhanjem na laganoj vatri 15 minuta ili za čak 90 posto nakon dva sata kuhanja.

Međutim, isparavanje nije jedini faktor. Razrjeđivanje igra ulogu u tome koliko alkohola ima u jelu. Recimo da recept zahtijeva 1/4 šolje (2 unce) votke, a vi koristite 100-postotnu votku. Dokaz je dvostruki stvarni sadržaj alkohola, pa te 2 unce votke sadrže 1 uncu alkohola. Pirjajte ga u umaku 15 minuta i ostat ćete s ne pola grama alkohola. Ako umak služi četiri osobe, onda ste na osmini unci ili manje od žličice alkohola po osobi - ne mnogo.

O autoru

Nakon što je radio kao urednik različitih kompjuterskih časopisa, Kevin D. Weeks je sada lični kuhar u Knoxvilleu, Tenn. Weeks također predaje časove kuvanja, Vodič je za kuhanje u dvoje za About.com i blogove u Seriously Good.

S izuzetkom votke, koja je bez okusa, osim ako nije posebno aromatizirana, većina žestokih pića doprinosi više od arome. Postoje spojevi okusa koji su topivi u alkoholu, ali ne samo u vodi ili toplini. Alkohol može osloboditi te okuse, pa čak i stvoriti nove okuse stvaranjem novih hemijskih veza. Stoga sam općenito protiv zamjene pića. U jelu se često događa više od jednostavne zamjene, recimo, vanilije za burbon ili soka od naranče za Cointreau. Osim toga, alkohol koji ostane dodaje jelu određenu oštrinu i svjetlinu. Ako osjetljivost na alkohol, iz bilo kojeg razloga, predstavlja problem bilo kome ko jede neko jelo, odaberite drugi recept.

Osim toga, alkohol će denaturirati proteine ​​(razgrađujući proteine ​​isto kao što to rade kiselina i toplina), pa se ponekad koristi u marinadama jer omekšava meso. Budite ipak oprezni kada u marinadi koristite nešto s visokim udjelom alkohola, poput tekile ili bourbona, jer meso može postati kašasto ako se predugo marinira. Učinak denaturirajućih proteina je očigledan pri pravljenju jaja od jaja, gdje će alkohol zapravo razmutiti (zgnječiti) jaja ako se ne doda polako i snažno umiješa.

Uglavnom se, međutim, dodaju žestoka pića zbog njihovih okusa i zbog učinka na druge okuse. I find that the sharpness of hard liquor works best with pork and least well with beef I suspect this is because hard alcohol emphasizes beef's mineral-like flavors. Chicken takes well to tequila and rum, as does pork, which also pairs nicely with bourbon and even Scotch. Lamb does well with Scotch and Irish whiskey. Brandy seems to work with almost everything if thoughtfully used. And don't forget distilled wines such as Calvados (apple brandy), schnapps, Cointreau, and Benedictine. Kirshwasser is an integral part of fondue, and some claim it lowers the melting point of the cheese, producing a smoother mixture.

I'll gradually replenish my liquor cabinet over the next few months, picking up a fifth here, a pint there (and sometimes even those little airline bottles if I need something like peppermint schnapps that I'm unlikely to need again for two or three years) as I cook this or that. I have a recipe for lamb with Scotch that I want to try, and there's a chocolate mousse with a dollop of Irish whiskey that looks interesting. Spirits will continue to have a place in my kitchen pantry as well as the liquor cabinet.


Spirited Cooking: Keep Some Liquor In The Kitchen

At the moment, my liquor cabinet is a bit bare, having been depleted by the holiday cooking season. We had bourbon cake and rum balls, plum pudding and fondue — and let's not forget the eggnog. In addition to wine, I have some rum, vodka, Amaretto and Triple Sec left. But not long ago, the cabinet was packed with tequila, bourbon, Calvados, brandy, vermouth, Scotch and even more wine — all of it mostly dedicated to the pan and not the glass. In fact, I seldom drink anymore, but the various forms of spirits still have a prominent place in my cooking.

As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

My chicken piccata wouldn't be the same without vermouth in the sauce, and my recipe for canard au vin even has "wine" in the name. Beer often is an underappreciated part of an ingredient list, and liqueurs are frequent additions to desserts. For example, I use Triple Sec in my cranberry mousse, and I have a recipe for blueberry bread pudding with Amaretto. More potent distilled spirits, however, also have their place in the kitchen.

The Irish have a tradition of serving bread pudding with Irish whiskey at Christmas. When I make chicken enchiladas, I typically poach the chicken in tequila and then use the poaching liquid in my enchilada sauce. On Thanksgiving weekend, I usually make bourbon cake — and by the time I serve it at Christmas, it contains almost a fifth of bourbon.

In the month between Thanksgiving and Christmas, I do indeed add nearly a fifth of bourbon, but much of that bourbon evaporates. If it didn't, instead of a moist cake you'd have a sopping wet cake. As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

Alcohol boils (converts to steam) at around 78 degrees Celsius, and water boils at 100 degrees Celsius, so a moderate simmer will cause the alcohol in a dish to evaporate much faster than the water, but not completely. Alcohol and water have an affinity for each other and form what's called an azeotropic mixture, which means the water is hesitant to let go of the alcohol, even though the alcohol wants to become steam. Nevertheless, depending on cooking method and time, you can reduce the alcohol by 60 percent by simmering for 15 minutes, or by as much as 90 percent after two hours of simmering.

Evaporation isn't the only factor, though. Dilution plays a role in how much alcohol is in a dish. Say a recipe calls for 1/4 cup (2 ounces) of vodka and you use 100-proof vodka. The proof is double the liquor's actual alcohol content, so those 2 ounces of vodka contain 1 ounce of alcohol. Simmer it in a sauce for 15 minutes, and you're left with not quite a half-ounce of alcohol. If the sauce serves four people, then you're down to an eighth of an ounce, or less than a teaspoon, of alcohol per person — not much.

About The Author

After working as editor of various computer magazines, Kevin D. Weeks is now a personal chef in Knoxville, Tenn. Weeks also teaches cooking classes, is the Guide to Cooking for Two at About.com, and blogs at Seriously Good.

With the exception of vodka, which is flavorless unless specifically flavored, most spirits contribute more than flavor. There are flavor compounds that are soluble by alcohol but not by water or heat alone. The alcohol can liberate these flavors and even create new flavors by creating new chemical bonds. Therefore, I'm generally opposed to substituting something for the booze. There's often more going on in the dish than a simple substitution of, say, vanilla for bourbon or orange juice for Cointreau can make up for. Besides, the alcohol that does remain adds a certain snap and brightness to the dish. If sensitivity to alcohol, for whatever reason, is a problem for anyone eating a dish, choose another recipe.

Additionally, alcohol will denature proteins (breaking down the proteins just as acid and heat do), so it's sometimes used in marinades because it tenderizes the meat. Be careful, though, when using something with a high alcohol content like tequila or bourbon in a marinade, because the meat can become mushy if marinated too long. The effect of denaturing proteins is obvious when making eggnog, where the alcohol will actually scramble (curdle) the eggs if not added slowly and whisked in vigorously.

Mostly, however, spirits are added for their flavors and for their effects on other flavors. I find that the sharpness of hard liquor works best with pork and least well with beef I suspect this is because hard alcohol emphasizes beef's mineral-like flavors. Chicken takes well to tequila and rum, as does pork, which also pairs nicely with bourbon and even Scotch. Lamb does well with Scotch and Irish whiskey. Brandy seems to work with almost everything if thoughtfully used. And don't forget distilled wines such as Calvados (apple brandy), schnapps, Cointreau, and Benedictine. Kirshwasser is an integral part of fondue, and some claim it lowers the melting point of the cheese, producing a smoother mixture.

I'll gradually replenish my liquor cabinet over the next few months, picking up a fifth here, a pint there (and sometimes even those little airline bottles if I need something like peppermint schnapps that I'm unlikely to need again for two or three years) as I cook this or that. I have a recipe for lamb with Scotch that I want to try, and there's a chocolate mousse with a dollop of Irish whiskey that looks interesting. Spirits will continue to have a place in my kitchen pantry as well as the liquor cabinet.


Spirited Cooking: Keep Some Liquor In The Kitchen

At the moment, my liquor cabinet is a bit bare, having been depleted by the holiday cooking season. We had bourbon cake and rum balls, plum pudding and fondue — and let's not forget the eggnog. In addition to wine, I have some rum, vodka, Amaretto and Triple Sec left. But not long ago, the cabinet was packed with tequila, bourbon, Calvados, brandy, vermouth, Scotch and even more wine — all of it mostly dedicated to the pan and not the glass. In fact, I seldom drink anymore, but the various forms of spirits still have a prominent place in my cooking.

As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

My chicken piccata wouldn't be the same without vermouth in the sauce, and my recipe for canard au vin even has "wine" in the name. Beer often is an underappreciated part of an ingredient list, and liqueurs are frequent additions to desserts. For example, I use Triple Sec in my cranberry mousse, and I have a recipe for blueberry bread pudding with Amaretto. More potent distilled spirits, however, also have their place in the kitchen.

The Irish have a tradition of serving bread pudding with Irish whiskey at Christmas. When I make chicken enchiladas, I typically poach the chicken in tequila and then use the poaching liquid in my enchilada sauce. On Thanksgiving weekend, I usually make bourbon cake — and by the time I serve it at Christmas, it contains almost a fifth of bourbon.

In the month between Thanksgiving and Christmas, I do indeed add nearly a fifth of bourbon, but much of that bourbon evaporates. If it didn't, instead of a moist cake you'd have a sopping wet cake. As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

Alcohol boils (converts to steam) at around 78 degrees Celsius, and water boils at 100 degrees Celsius, so a moderate simmer will cause the alcohol in a dish to evaporate much faster than the water, but not completely. Alcohol and water have an affinity for each other and form what's called an azeotropic mixture, which means the water is hesitant to let go of the alcohol, even though the alcohol wants to become steam. Nevertheless, depending on cooking method and time, you can reduce the alcohol by 60 percent by simmering for 15 minutes, or by as much as 90 percent after two hours of simmering.

Evaporation isn't the only factor, though. Dilution plays a role in how much alcohol is in a dish. Say a recipe calls for 1/4 cup (2 ounces) of vodka and you use 100-proof vodka. The proof is double the liquor's actual alcohol content, so those 2 ounces of vodka contain 1 ounce of alcohol. Simmer it in a sauce for 15 minutes, and you're left with not quite a half-ounce of alcohol. If the sauce serves four people, then you're down to an eighth of an ounce, or less than a teaspoon, of alcohol per person — not much.

About The Author

After working as editor of various computer magazines, Kevin D. Weeks is now a personal chef in Knoxville, Tenn. Weeks also teaches cooking classes, is the Guide to Cooking for Two at About.com, and blogs at Seriously Good.

With the exception of vodka, which is flavorless unless specifically flavored, most spirits contribute more than flavor. There are flavor compounds that are soluble by alcohol but not by water or heat alone. The alcohol can liberate these flavors and even create new flavors by creating new chemical bonds. Therefore, I'm generally opposed to substituting something for the booze. There's often more going on in the dish than a simple substitution of, say, vanilla for bourbon or orange juice for Cointreau can make up for. Besides, the alcohol that does remain adds a certain snap and brightness to the dish. If sensitivity to alcohol, for whatever reason, is a problem for anyone eating a dish, choose another recipe.

Additionally, alcohol will denature proteins (breaking down the proteins just as acid and heat do), so it's sometimes used in marinades because it tenderizes the meat. Be careful, though, when using something with a high alcohol content like tequila or bourbon in a marinade, because the meat can become mushy if marinated too long. The effect of denaturing proteins is obvious when making eggnog, where the alcohol will actually scramble (curdle) the eggs if not added slowly and whisked in vigorously.

Mostly, however, spirits are added for their flavors and for their effects on other flavors. I find that the sharpness of hard liquor works best with pork and least well with beef I suspect this is because hard alcohol emphasizes beef's mineral-like flavors. Chicken takes well to tequila and rum, as does pork, which also pairs nicely with bourbon and even Scotch. Lamb does well with Scotch and Irish whiskey. Brandy seems to work with almost everything if thoughtfully used. And don't forget distilled wines such as Calvados (apple brandy), schnapps, Cointreau, and Benedictine. Kirshwasser is an integral part of fondue, and some claim it lowers the melting point of the cheese, producing a smoother mixture.

I'll gradually replenish my liquor cabinet over the next few months, picking up a fifth here, a pint there (and sometimes even those little airline bottles if I need something like peppermint schnapps that I'm unlikely to need again for two or three years) as I cook this or that. I have a recipe for lamb with Scotch that I want to try, and there's a chocolate mousse with a dollop of Irish whiskey that looks interesting. Spirits will continue to have a place in my kitchen pantry as well as the liquor cabinet.


Spirited Cooking: Keep Some Liquor In The Kitchen

At the moment, my liquor cabinet is a bit bare, having been depleted by the holiday cooking season. We had bourbon cake and rum balls, plum pudding and fondue — and let's not forget the eggnog. In addition to wine, I have some rum, vodka, Amaretto and Triple Sec left. But not long ago, the cabinet was packed with tequila, bourbon, Calvados, brandy, vermouth, Scotch and even more wine — all of it mostly dedicated to the pan and not the glass. In fact, I seldom drink anymore, but the various forms of spirits still have a prominent place in my cooking.

As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

My chicken piccata wouldn't be the same without vermouth in the sauce, and my recipe for canard au vin even has "wine" in the name. Beer often is an underappreciated part of an ingredient list, and liqueurs are frequent additions to desserts. For example, I use Triple Sec in my cranberry mousse, and I have a recipe for blueberry bread pudding with Amaretto. More potent distilled spirits, however, also have their place in the kitchen.

The Irish have a tradition of serving bread pudding with Irish whiskey at Christmas. When I make chicken enchiladas, I typically poach the chicken in tequila and then use the poaching liquid in my enchilada sauce. On Thanksgiving weekend, I usually make bourbon cake — and by the time I serve it at Christmas, it contains almost a fifth of bourbon.

In the month between Thanksgiving and Christmas, I do indeed add nearly a fifth of bourbon, but much of that bourbon evaporates. If it didn't, instead of a moist cake you'd have a sopping wet cake. As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

Alcohol boils (converts to steam) at around 78 degrees Celsius, and water boils at 100 degrees Celsius, so a moderate simmer will cause the alcohol in a dish to evaporate much faster than the water, but not completely. Alcohol and water have an affinity for each other and form what's called an azeotropic mixture, which means the water is hesitant to let go of the alcohol, even though the alcohol wants to become steam. Nevertheless, depending on cooking method and time, you can reduce the alcohol by 60 percent by simmering for 15 minutes, or by as much as 90 percent after two hours of simmering.

Evaporation isn't the only factor, though. Dilution plays a role in how much alcohol is in a dish. Say a recipe calls for 1/4 cup (2 ounces) of vodka and you use 100-proof vodka. The proof is double the liquor's actual alcohol content, so those 2 ounces of vodka contain 1 ounce of alcohol. Simmer it in a sauce for 15 minutes, and you're left with not quite a half-ounce of alcohol. If the sauce serves four people, then you're down to an eighth of an ounce, or less than a teaspoon, of alcohol per person — not much.

About The Author

After working as editor of various computer magazines, Kevin D. Weeks is now a personal chef in Knoxville, Tenn. Weeks also teaches cooking classes, is the Guide to Cooking for Two at About.com, and blogs at Seriously Good.

With the exception of vodka, which is flavorless unless specifically flavored, most spirits contribute more than flavor. There are flavor compounds that are soluble by alcohol but not by water or heat alone. The alcohol can liberate these flavors and even create new flavors by creating new chemical bonds. Therefore, I'm generally opposed to substituting something for the booze. There's often more going on in the dish than a simple substitution of, say, vanilla for bourbon or orange juice for Cointreau can make up for. Besides, the alcohol that does remain adds a certain snap and brightness to the dish. If sensitivity to alcohol, for whatever reason, is a problem for anyone eating a dish, choose another recipe.

Additionally, alcohol will denature proteins (breaking down the proteins just as acid and heat do), so it's sometimes used in marinades because it tenderizes the meat. Be careful, though, when using something with a high alcohol content like tequila or bourbon in a marinade, because the meat can become mushy if marinated too long. The effect of denaturing proteins is obvious when making eggnog, where the alcohol will actually scramble (curdle) the eggs if not added slowly and whisked in vigorously.

Mostly, however, spirits are added for their flavors and for their effects on other flavors. I find that the sharpness of hard liquor works best with pork and least well with beef I suspect this is because hard alcohol emphasizes beef's mineral-like flavors. Chicken takes well to tequila and rum, as does pork, which also pairs nicely with bourbon and even Scotch. Lamb does well with Scotch and Irish whiskey. Brandy seems to work with almost everything if thoughtfully used. And don't forget distilled wines such as Calvados (apple brandy), schnapps, Cointreau, and Benedictine. Kirshwasser is an integral part of fondue, and some claim it lowers the melting point of the cheese, producing a smoother mixture.

I'll gradually replenish my liquor cabinet over the next few months, picking up a fifth here, a pint there (and sometimes even those little airline bottles if I need something like peppermint schnapps that I'm unlikely to need again for two or three years) as I cook this or that. I have a recipe for lamb with Scotch that I want to try, and there's a chocolate mousse with a dollop of Irish whiskey that looks interesting. Spirits will continue to have a place in my kitchen pantry as well as the liquor cabinet.


Spirited Cooking: Keep Some Liquor In The Kitchen

At the moment, my liquor cabinet is a bit bare, having been depleted by the holiday cooking season. We had bourbon cake and rum balls, plum pudding and fondue — and let's not forget the eggnog. In addition to wine, I have some rum, vodka, Amaretto and Triple Sec left. But not long ago, the cabinet was packed with tequila, bourbon, Calvados, brandy, vermouth, Scotch and even more wine — all of it mostly dedicated to the pan and not the glass. In fact, I seldom drink anymore, but the various forms of spirits still have a prominent place in my cooking.

As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

My chicken piccata wouldn't be the same without vermouth in the sauce, and my recipe for canard au vin even has "wine" in the name. Beer often is an underappreciated part of an ingredient list, and liqueurs are frequent additions to desserts. For example, I use Triple Sec in my cranberry mousse, and I have a recipe for blueberry bread pudding with Amaretto. More potent distilled spirits, however, also have their place in the kitchen.

The Irish have a tradition of serving bread pudding with Irish whiskey at Christmas. When I make chicken enchiladas, I typically poach the chicken in tequila and then use the poaching liquid in my enchilada sauce. On Thanksgiving weekend, I usually make bourbon cake — and by the time I serve it at Christmas, it contains almost a fifth of bourbon.

In the month between Thanksgiving and Christmas, I do indeed add nearly a fifth of bourbon, but much of that bourbon evaporates. If it didn't, instead of a moist cake you'd have a sopping wet cake. As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

Alcohol boils (converts to steam) at around 78 degrees Celsius, and water boils at 100 degrees Celsius, so a moderate simmer will cause the alcohol in a dish to evaporate much faster than the water, but not completely. Alcohol and water have an affinity for each other and form what's called an azeotropic mixture, which means the water is hesitant to let go of the alcohol, even though the alcohol wants to become steam. Nevertheless, depending on cooking method and time, you can reduce the alcohol by 60 percent by simmering for 15 minutes, or by as much as 90 percent after two hours of simmering.

Evaporation isn't the only factor, though. Dilution plays a role in how much alcohol is in a dish. Say a recipe calls for 1/4 cup (2 ounces) of vodka and you use 100-proof vodka. The proof is double the liquor's actual alcohol content, so those 2 ounces of vodka contain 1 ounce of alcohol. Simmer it in a sauce for 15 minutes, and you're left with not quite a half-ounce of alcohol. If the sauce serves four people, then you're down to an eighth of an ounce, or less than a teaspoon, of alcohol per person — not much.

About The Author

After working as editor of various computer magazines, Kevin D. Weeks is now a personal chef in Knoxville, Tenn. Weeks also teaches cooking classes, is the Guide to Cooking for Two at About.com, and blogs at Seriously Good.

With the exception of vodka, which is flavorless unless specifically flavored, most spirits contribute more than flavor. There are flavor compounds that are soluble by alcohol but not by water or heat alone. The alcohol can liberate these flavors and even create new flavors by creating new chemical bonds. Therefore, I'm generally opposed to substituting something for the booze. There's often more going on in the dish than a simple substitution of, say, vanilla for bourbon or orange juice for Cointreau can make up for. Besides, the alcohol that does remain adds a certain snap and brightness to the dish. If sensitivity to alcohol, for whatever reason, is a problem for anyone eating a dish, choose another recipe.

Additionally, alcohol will denature proteins (breaking down the proteins just as acid and heat do), so it's sometimes used in marinades because it tenderizes the meat. Be careful, though, when using something with a high alcohol content like tequila or bourbon in a marinade, because the meat can become mushy if marinated too long. The effect of denaturing proteins is obvious when making eggnog, where the alcohol will actually scramble (curdle) the eggs if not added slowly and whisked in vigorously.

Mostly, however, spirits are added for their flavors and for their effects on other flavors. I find that the sharpness of hard liquor works best with pork and least well with beef I suspect this is because hard alcohol emphasizes beef's mineral-like flavors. Chicken takes well to tequila and rum, as does pork, which also pairs nicely with bourbon and even Scotch. Lamb does well with Scotch and Irish whiskey. Brandy seems to work with almost everything if thoughtfully used. And don't forget distilled wines such as Calvados (apple brandy), schnapps, Cointreau, and Benedictine. Kirshwasser is an integral part of fondue, and some claim it lowers the melting point of the cheese, producing a smoother mixture.

I'll gradually replenish my liquor cabinet over the next few months, picking up a fifth here, a pint there (and sometimes even those little airline bottles if I need something like peppermint schnapps that I'm unlikely to need again for two or three years) as I cook this or that. I have a recipe for lamb with Scotch that I want to try, and there's a chocolate mousse with a dollop of Irish whiskey that looks interesting. Spirits will continue to have a place in my kitchen pantry as well as the liquor cabinet.


Spirited Cooking: Keep Some Liquor In The Kitchen

At the moment, my liquor cabinet is a bit bare, having been depleted by the holiday cooking season. We had bourbon cake and rum balls, plum pudding and fondue — and let's not forget the eggnog. In addition to wine, I have some rum, vodka, Amaretto and Triple Sec left. But not long ago, the cabinet was packed with tequila, bourbon, Calvados, brandy, vermouth, Scotch and even more wine — all of it mostly dedicated to the pan and not the glass. In fact, I seldom drink anymore, but the various forms of spirits still have a prominent place in my cooking.

As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

My chicken piccata wouldn't be the same without vermouth in the sauce, and my recipe for canard au vin even has "wine" in the name. Beer often is an underappreciated part of an ingredient list, and liqueurs are frequent additions to desserts. For example, I use Triple Sec in my cranberry mousse, and I have a recipe for blueberry bread pudding with Amaretto. More potent distilled spirits, however, also have their place in the kitchen.

The Irish have a tradition of serving bread pudding with Irish whiskey at Christmas. When I make chicken enchiladas, I typically poach the chicken in tequila and then use the poaching liquid in my enchilada sauce. On Thanksgiving weekend, I usually make bourbon cake — and by the time I serve it at Christmas, it contains almost a fifth of bourbon.

In the month between Thanksgiving and Christmas, I do indeed add nearly a fifth of bourbon, but much of that bourbon evaporates. If it didn't, instead of a moist cake you'd have a sopping wet cake. As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

Alcohol boils (converts to steam) at around 78 degrees Celsius, and water boils at 100 degrees Celsius, so a moderate simmer will cause the alcohol in a dish to evaporate much faster than the water, but not completely. Alcohol and water have an affinity for each other and form what's called an azeotropic mixture, which means the water is hesitant to let go of the alcohol, even though the alcohol wants to become steam. Nevertheless, depending on cooking method and time, you can reduce the alcohol by 60 percent by simmering for 15 minutes, or by as much as 90 percent after two hours of simmering.

Evaporation isn't the only factor, though. Dilution plays a role in how much alcohol is in a dish. Say a recipe calls for 1/4 cup (2 ounces) of vodka and you use 100-proof vodka. The proof is double the liquor's actual alcohol content, so those 2 ounces of vodka contain 1 ounce of alcohol. Simmer it in a sauce for 15 minutes, and you're left with not quite a half-ounce of alcohol. If the sauce serves four people, then you're down to an eighth of an ounce, or less than a teaspoon, of alcohol per person — not much.

About The Author

After working as editor of various computer magazines, Kevin D. Weeks is now a personal chef in Knoxville, Tenn. Weeks also teaches cooking classes, is the Guide to Cooking for Two at About.com, and blogs at Seriously Good.

With the exception of vodka, which is flavorless unless specifically flavored, most spirits contribute more than flavor. There are flavor compounds that are soluble by alcohol but not by water or heat alone. The alcohol can liberate these flavors and even create new flavors by creating new chemical bonds. Therefore, I'm generally opposed to substituting something for the booze. There's often more going on in the dish than a simple substitution of, say, vanilla for bourbon or orange juice for Cointreau can make up for. Besides, the alcohol that does remain adds a certain snap and brightness to the dish. If sensitivity to alcohol, for whatever reason, is a problem for anyone eating a dish, choose another recipe.

Additionally, alcohol will denature proteins (breaking down the proteins just as acid and heat do), so it's sometimes used in marinades because it tenderizes the meat. Be careful, though, when using something with a high alcohol content like tequila or bourbon in a marinade, because the meat can become mushy if marinated too long. The effect of denaturing proteins is obvious when making eggnog, where the alcohol will actually scramble (curdle) the eggs if not added slowly and whisked in vigorously.

Mostly, however, spirits are added for their flavors and for their effects on other flavors. I find that the sharpness of hard liquor works best with pork and least well with beef I suspect this is because hard alcohol emphasizes beef's mineral-like flavors. Chicken takes well to tequila and rum, as does pork, which also pairs nicely with bourbon and even Scotch. Lamb does well with Scotch and Irish whiskey. Brandy seems to work with almost everything if thoughtfully used. And don't forget distilled wines such as Calvados (apple brandy), schnapps, Cointreau, and Benedictine. Kirshwasser is an integral part of fondue, and some claim it lowers the melting point of the cheese, producing a smoother mixture.

I'll gradually replenish my liquor cabinet over the next few months, picking up a fifth here, a pint there (and sometimes even those little airline bottles if I need something like peppermint schnapps that I'm unlikely to need again for two or three years) as I cook this or that. I have a recipe for lamb with Scotch that I want to try, and there's a chocolate mousse with a dollop of Irish whiskey that looks interesting. Spirits will continue to have a place in my kitchen pantry as well as the liquor cabinet.


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