COOKING 101 :  COOKING WITH ALCOHOL

Adding alcohol to recipes, even everyday ones, adds another dimension to the taste and can even transform an ordinary recipe into something spectacular and worthy of dinner parties or special occasions. Its addition adds a richness and flavour which can’t easily be achieved by any other method and in some cases the alcohol doubles as a meat tenderizer.

One question which is often asked is whether the alcohol content remains in the finished dish. In most cooked dishes, a large amount, if not most of the alcohol is cooked off sufficiently as to not leave any significant alcohol residue. However, in some uncooked recipes, some alcohol content will remain, though in most cases, not sufficient to cause too many problems, in particular when it comes to being “over the limit” for driving purposes unless you add significant quantities. So, in general, the longer the recipe is cooked or the higher the temperature the alcohol is subjected to, e.g. flaming,  the less alcohol will be present in the finished dish.

General tips when using alcohol in recipes.

• If you can’t drink it - don’t use it in cooking

• When flambéing heat the alcohol in a metal ladle or small saucepan before setting it alight

•  Add a splash of the original alcohol to soups, stews, sauces and casseroles just before serving to reinforce the flavour

• Freeze leftover wine in ice cube trays for adding to stocks, soups and gravies

• Buy miniatures or ¼ bottles of wines and keep in your store cupboard for use in the kitchen

• When using alcohol in  milk or cream sauces burn off the alcohol before adding to the sauce to prevent curdling

• Because alcohol freezes at a lower temperature to other liquids, excessive use in frozen desserts is not advised.

Recipe Using Alcohol : White Wine

CHICKEN IN WHITE WINE

Ingredients:

100g/4oz Streaky Bacon, chopped

350g/12oz Button Onions

175g/6oz Button Mushrooms

4 Chicken Portions, halved

50g/2oz Plain Flour

Salt and Pepper

25g/1oz Butter

2 tbsp Oil

240ml/8fl.oz. Dry White Wine

240ml/8fl.oz. Chicken Stock

1 Garlic Clove, crushed

4 Sprigs Fresh Thyme

2 Bay Leaves

Procedure:

1. Preheat the oven to 170C, 325F, Gas mark 3. Heat a frying pan until hot then add the bacon and fry until the fat begins to run. Add the onions and fry until brown then add the mushrooms and cook for 2 minutes. Transfer to an ovenproof casserole.

2. Season the flour with salt and pepper and use to coat the chicken pieces. Heat the butter and oil in the frying pan, add the chicken and brown on all sides. Transfer to the casserole dish containing the onions, bacon and mushrooms.

3. Stir the wine into the frying pan and bring to the boil, scraping up any bits. Boil for 2-3 minutes, add the stock, garlic, herbs and seasoning and bring back to the boil. Pour over the chicken in the casserole.

4. Cover and cook in the oven for 1 hour or until the chicken is tender. Serve hot.

Serves 4

Recipe Source here