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 Posted: Thu Oct 14, 2010 2:17 pm
I grew up learning to cook with wine. When it's used right it's like a catalyst between the meat and other ingredients and brings them all together like a delicious meat smoothie. <3
For example, I make this delicious French stew that consists of mushrooms, bacon, beef, and onions with a very generous amount of red wine. The result is a truly unique flavor that doesn't taste like alcohol at all. Instead it is rich and complex and delicious.
White wine, in my opinion, is best with chicken. So whenever I'm cooking chicken, white wine usually sneaks in at some part of the process.
So obviously I'm a big fan of alcohol in food as long as it doesn't overpower the other ingredients completely. Without wine and meat, I wouldn't be able to make half of the meals I can make. And that includes stuff like tacos and frozen burgers, haha.
To back up what people have said about alcoholism, my dad was an alcoholic (sober since I can remember), and he used some kind of alcohol in about every meal. Not only was he eating the food, but so were my brother and I. It's not remotely intoxicating. The alcohol cooks out.
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Posted: Tue Oct 19, 2010 12:23 pm
brainnsoup I grew up learning to cook with wine. When it's used right it's like a catalyst between the meat and other ingredients and brings them all together like a delicious meat smoothie. <3
For example, I make this delicious French stew that consists of mushrooms, bacon, beef, and onions with a very generous amount of red wine. The result is a truly unique flavor that doesn't taste like alcohol at all. Instead it is rich and complex and delicious.
White wine, in my opinion, is best with chicken. So whenever I'm cooking chicken, white wine usually sneaks in at some part of the process.
So obviously I'm a big fan of alcohol in food as long as it doesn't overpower the other ingredients completely. Without wine and meat, I wouldn't be able to make half of the meals I can make. And that includes stuff like tacos and frozen burgers, haha.
To back up what people have said about alcoholism, my dad was an alcoholic (sober since I can remember), and he used some kind of alcohol in about every meal. Not only was he eating the food, but so were my brother and I. It's not remotely intoxicating. The alcohol cooks out.
But that stew sounds really good XD I love mushroom and onions compliment them very well. My husbands family usually gets in to discussions that turn in to arguements with what wine is supposed to be used with what. I do know that red wines compliment red meat and white wines are good with pasta and white meats. I love to do that with cheeses. I bought corned beef and swiss and sent it to my hubby for lunch and he was amazed at the taste. Then I paired swiss with roast beef. I wish I could have gotten horseraddish cheese, that stuff is great with red meats. But I do not understand why people have to pair everything with alcohol... That still leaves me behind.
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Posted: Tue Oct 19, 2010 12:26 pm
Eponishta Lateralus es Helica Eponishta Lateralus es Helica Since the alcohol cooks off, there's really no point in cooking with alcohol because you're an alcoholic. As was mentioned before, it's all about the flavor that gets added. Red wine is generally great in Italian cooking, brandy or whiskey can enhance some thicker, stronger flavored sauces. If you don't like it, then it's not to your taste. I certainly wouldn't condemn it though because we're an 'alcoholic society'. Most of the people I know that use alcohol in their cooking aren't alcoholics themselves. I doubt a true alcoholic would have the sense of taste to be able to discern the flavors alcohol adds to food anyways, but I could be wrong. That isn't quite true. The alcohol flavors the meal. If you make the same dish, but skip the alcohol, then the flavor changes. Sometimes it is for the better, and sometimes it is for the worse. When we're talking a glass of wine or a specially crafted beer yes, but I'm thinking most alcoholics are going to be drinking far more alcohol than is intended to go with a meal. It's that excess, I think, that would kill the sense of taste. This also isn't quite true. For some folks, yes drinking too much alcohol kills the taste, but not for all. Cooking with wine or beer today, in this era, is tradition. Food that is traditionally cooked with such liquids have the flavors they do because they are cooked with the alcoholic beverage of the regions they originated from. Changing the alcoholic beverage (as well as the altitude) in which the food is cooked changes the flavor of the dish. Skipping it altogether makes the change more noticable. Personally, I believe that if a person wants to taste the actual food, they should skip the alcoholic beverage at the dinner table. But if they just want the experience, then by all means, drink the regional flavor of alcohol. If you don't want to drink alcohol because you are an alcoholic, then don't even cook with it.
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