"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beverages and Wine > Alcoholic Drinks
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-22-2019, 10:34 AM   #1
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,668
Spirits for cooking

Besides wine and beer, what spirits and liquors do you like to keep on hand for cooking?

I like to have rum, bourbon, tequila, cognac, sherry, ruby port, Marsala, sake (I know, it’s wine).

__________________

__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 04-22-2019, 10:46 AM   #2
Sous Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 676
You covered all of the ones I have one hand, except the Scotch, for when I want to make that true butterscotch. And I use a Julia Child trick for white wine when I need it - I keep a bottle of dry white vermouth on hand. For things that I don't use often, I use those Vacuvin plugs, to help them keep longer - it works pretty well. Tequila is really the only one I don't have to do this with! lol
__________________

__________________
Dave
pepperhead212 is offline   Reply With Quote
Old 04-22-2019, 11:25 AM   #3
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,271
The only thing I can think of is banana liquor and rum that I use to make Bananas Foster -- the original Brennan's way. It's been a long time, so I think I need to make some, soon.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is online now   Reply With Quote
Old 04-22-2019, 02:27 PM   #4
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,668
Quote:
Originally Posted by pepperhead212 View Post
You covered all of the ones I have one hand, except the Scotch, for when I want to make that true butterscotch. And I use a Julia Child trick for white wine when I need it - I keep a bottle of dry white vermouth on hand. For things that I don't use often, I use those Vacuvin plugs, to help them keep longer - it works pretty well. Tequila is really the only one I don't have to do this with! lol
I keep a bottle of dry vermouth on hand, too, to sub for white wine. But I’ve also been keeping 4-packs of wine to use in recipes that need a little wine, on the recommendation of one of DC’s members. Five bucks for four perfectly sized (for cooking) bottles with tops!. It’s not great wine, but it is drinkable, and there are two or three varieties of both white and red.

All that said, I still prefer vermouth to white wine in my recipes.
__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 04-22-2019, 02:34 PM   #5
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,993
Brandy is a big go-to for me. Cheaper than cognac for cooking.

Other than that, you hit my cooking spirts. I do usually have a small bottle of kirsch for making cheese fondue

Sherry, port and marsala are all wines, too.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 04-22-2019, 02:53 PM   #6
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,668
Quote:
Originally Posted by jennyema View Post
Brandy is a big go-to for me. Cheaper than cognac for cooking.

Other than that, you hit my cooking spirts. I do usually have a small bottle of kirsch for making cheese fondue

Sherry, port and marsala are all wines, too.
Yes, but they’re fortified wines, and their alcohol content (if I’m not mistaken) is much higher than most wines.
__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 04-22-2019, 04:11 PM   #7
Sous Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 676
Oh, and how did I forget Grand Marnier! That is the one use in a lot of desserts, but also treat myself to, if it's in the kitchen.
__________________
Dave
pepperhead212 is offline   Reply With Quote
Old 04-22-2019, 04:22 PM   #8
Cook
 
Join Date: Nov 2017
Location: Vancouver
Posts: 82
I just saw a recipe calling for pear vodka. New to me but sounds good.

I haven't tried it yet but here's the recipe:

Chicken with pears, pear vodka, lemon, cream

2 lg pears, peeled, cored, sliced
2 Tbsp oil
Salt & Pepper
4 boneless, skinless chicken breast (1.25 lbs total)
1/8 c flour
2 Tbsp unsalted butter, room temp
2 t snipped fresh thyme
1 sm shallot (about 2 Tbsp)
1/2 c pear vodka
1/2 c low sodium chicken (bone) broth
2 Tbsp fresh lemon juice
2 Tbsp heavy cream
idea: 1 Tbsp toasted unsalted pecans pieces as garnish

Preheat oven to 425F.

In a shallow roasting pan, toss pears with pepper and 1 Tbsp of oil. Roast until lightly browned in spots, around 20 - 25 min. Remove from oven and set aside. (Opt: toss in pecan pieces last 4 min of cooking.)

Halve each chicken breast horizontally to make thin pieces. Mix together flour and a little salt & pepper. Place on plate and dredge chicken in it, patting off excess.

In a lg skillet, melt 1 Tbsp of butter with remaining oil over med-high heat. Add chicken in batches so they stay in single layer and cook, turning once, 6 - 8 min total or until just no longer pink inside. Reduce heat if chicken browns too quickly. Transfer chicken to warm platter and cover with towel or foil.

Melt remaining butter in roasting pan. Add shallot and saute until translucent, stirring up any bits on bottom. Remove skillet from heat and add vodka - taking care it does not splatter. Return to med heat and cook until liquid is reduced by half - a minute or two.

Add chicken broth, lemon juice. Bring to a boil while stirring. 2 - 3 min. Add cream and simmer until sauce is thickened.

Arrange chicken and pears on warm plates. Ladle sauce over top.

Serves 6


Serve chilled pear vodka mini-martini as an apertiff
profnot is offline   Reply With Quote
Old 04-23-2019, 04:34 AM   #9
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,162
Vodka besides those already mentioned. Can't make vodka sauce without it.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 04-23-2019, 11:22 AM   #10
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,993
Quote:
Originally Posted by JustJoel View Post
Yes, but they’re fortified wines, and their alcohol content (if I’m not mistaken) is much higher than most wines.
Yes fortified wines generally have a higher alcohol content, but it depends on the type.

Sherry is not that much more than a strong wine. Vermouth, though, has about twice the alcohol content of white wine.
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Reply

Tags
cook, cooking

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:22 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.