Discuss Cooking - Cooking Forums

Discuss Cooking - Cooking Forums (http://www.discusscooking.com/forums/)
-   Alcoholic Drinks (http://www.discusscooking.com/forums/f121/)
-   -   Spirits for cooking (http://www.discusscooking.com/forums/f121/spirits-for-cooking-102049.html)

JustJoel 04-22-2019 10:34 AM

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, itís wine).

pepperhead212 04-22-2019 10:46 AM

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

caseydog 04-22-2019 11:25 AM

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

JustJoel 04-22-2019 02:27 PM

Quote:

Originally Posted by pepperhead212 (Post 1591828)
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.

jennyema 04-22-2019 02:34 PM

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.

JustJoel 04-22-2019 02:53 PM

Quote:

Originally Posted by jennyema (Post 1591848)
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.

pepperhead212 04-22-2019 04:11 PM

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. :yum:

profnot 04-22-2019 04:22 PM

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

CraigC 04-23-2019 04:34 AM

Vodka besides those already mentioned. Can't make vodka sauce without it.

jennyema 04-23-2019 11:22 AM

Quote:

Originally Posted by JustJoel (Post 1591849)
Yes, but theyíre fortified wines, and their alcohol content (if Iím 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.


All times are GMT -5. The time now is 03:23 PM.

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