Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.For the chefs and cullinary grads: when cooking with alcohol (wine, beer & sprit-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(For the chefs and cullinary grads: when cooking with alcohol (wine, beer & sprit),it will help you,my kids.
Ealier, midway, or later. If it depends on the alcohol type, please specify for each one.
Answers:
Depends:
If we are marinating it will be added in begining
For deglazing pan in the begining
For flavour..during the end
For flambe ...during the end
Other Answers:
at the end of cooking so that you have more flavor and it doesn't depend on the type because all of the alcohol cooks out so you can not get drunk from it
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.For the chefs and cullinary grads: when cooking with alcohol (wine, beer & sprit-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(For the chefs and cullinary grads: when cooking with alcohol (wine, beer & sprit),it will help you,my kids.
Ealier, midway, or later. If it depends on the alcohol type, please specify for each one.
Answers:
Depends:
If we are marinating it will be added in begining
For deglazing pan in the begining
For flavour..during the end
For flambe ...during the end
Other Answers:
at the end of cooking so that you have more flavor and it doesn't depend on the type because all of the alcohol cooks out so you can not get drunk from it
Toward the end. Depends upon the application. If deglazing the pan or flaming, the alcohol is added at the beginning. Flambe is usually performed with high alcohol content liquor, such as rum, brandy, or whiskey. I often add wine to a reducing sauce or soup in the middle of the cooking process, wine can become bitter if it is reduced too much.
According to what you want to do. Earlier it deglazed the pan and gives a mild flavor. middle it as a slightly stronger flavor, I do this in tomato sauce. In the end to for a more intense flavor, Beef burgary, stews.
All the alcohol is going to cook out anyway so it doesn't make any difference.correctness,It's Non-profit and only for informational purposes.
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