whole milk
Senior Cook
I'm going to the market tomorrow and I figure I'll stock my kitchen liquor cabinet while I'm shopping. I was curious, what kinds of alcohol do you think belong in a well stocked kitchen and how do you use it/them?
For me, I always have:
Grande Marnier and some kind of strawberry liquor for desserts and fruits
Dry Vermouth for deglazing
Cognac for stocks and sauces
Rum for flavour.
(Also, I have some Marc I bought for Beef Burgundy a while back but I never use it. Any suggestions on how?)
For me, I always have:
Grande Marnier and some kind of strawberry liquor for desserts and fruits
Dry Vermouth for deglazing
Cognac for stocks and sauces
Rum for flavour.
(Also, I have some Marc I bought for Beef Burgundy a while back but I never use it. Any suggestions on how?)