Booze is good news when you’re cooking, which makes us very happy indeed
If you're anything like us you'll enjoy a glass of wine while you're cooking. And a bit of booze in your cooking is a great thing, too.
Alcohol adds depth of flavour and richness to food; it's the best way to deglaze a pan (getting all those lovely toasty flavours off the bottom) and dark drinks such as red wine give sauces a good colour.
Broadly speaking, lighter-coloured beers, wines, and spirits tend to go with lighter-coloured foods such as pork and chicken. As the alcohol gets darker so should your pairings; full-bodied cabernet sauvignon or stouts for red meat and dark rum with high cocoa chocolate work wonders.
It's true that the alcohol burns off during cooking. But as some remains in the dish, it’s better not to cook with anything you wouldn’t drink yourself – steer clear of dodgy cooking wines and ditch drinks that have been hanging around for an age (though don't be too hasty … they might last longer than you think).
We'd better stick a cork in it though and let you get cooking. So without further ado, here are the recipes:
Vodka enhances the aroma of all the other ingredients here and brings out the flavour of the tomatoes. This might just become your new signature dish.
A glass of beer in this one-pot recipe makes the sauce deep, dark and delicious.
You'll feel like Michel Roux Jr drizzling this red wine and redcurrant jelly jus all over your duck. The sauce is great with lamb, too.
Your go-to recipe when you find out mid-afternoon you’ve got friends descending for dinner. Dry cider gives the sauce a crisp apple flavour.
Soak the dried fruits in this fudgy cake into a drunken stupor with rum and cherry brandy.
This is what the phrase "showstopper" was invented for. We want that salted rum caramel drizzled right now please.
Liked this? Then try these:
- Rosé wine: how to pick a good one
- Wait, Brits drink how much wine and beer in a minute?
- 11 dishes you never knew you could make with beer
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