PHYLAL
Assistant Cook
I have read several places that there are certain flavors that cannot be dissolved with water or fat (i.e. you cannot taste them), but will dissolve in alcohol rendering them available to your palate. My question is this:
Must alcohol remain in the dish to taste these flavors, or are the flavors locked away again after all (almost) the alcohol is cooked out of the dish?
Must alcohol remain in the dish to taste these flavors, or are the flavors locked away again after all (almost) the alcohol is cooked out of the dish?