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10 tees om jou slank en opgewonde te hou hierdie vakansieseisoen

10 tees om jou slank en opgewonde te hou hierdie vakansieseisoen


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Hierdie tee help u om die kalorieë te verloor, nie die smaak nie

iStock/Thinkstock

Van pampoen tot peperment (ook eierdop!), Daar is amper te veel tee om van te kies.

Die vakansie is 'n tyd vir viering: skemerkelkies, koeke, lekkernye en lekkers is algemeen by elke geleentheid hierdie tyd van die jaar, oral waar u draai. U kan skynbaar nêrens heen gaan sonder om iets aangebied te word wat u dieet kan ontspoor nie, of u nou die kantoorvakansie bywoon, die rondte by vriende huis maak of die vakansie saam met u gesin geniet; versoeking is oral. Maar, soos met alles, is balans en matigheid die sleutel, en so moeilik as om nee te sê vir die vakansie, daar is maniere om u voedselinname en gesondheid in toom te hou sonder om die vakansiedag heeltemal te verbygaan.

10 tee om jou slank en opgewonde te hou hierdie vakansieseisoen (skyfievertoning)

Tee is 'n groot aanwins om gewig te behou en te verloor. Dit is nie net 'n lae-kalorie drank wat in duisende geure voorkom nie, maar tee drink kan ook u eetlus bekamp. Nog 'n voordeel? Aangesien die koue wintermaande voor die deur is, is 'n lekker stomende pot tee 'n heerlike manier om op te warm.

Dink u dat u suurlemoen, kamille of Earl Grey drink terwyl u kyk hoe ander hul derde porsie eiernag inslaan? Dink weer. Ons het tee gesoek wat die geliefde geure van die seisoen bevat of oproep. Baie teemaatskappye het seisoenale winterbroue wat u kan drink sonder om die geure wat die vakansie wonderlik maak, te mis. Van pampoen tot peperment, daar is amper te veel om van te kies.

Wie sê dat dit moeilik is om na u gewig te kyk tydens die vakansie? Bonus (asof daar nog nie genoeg was nie): as u dit in die plek van die suikerriet of die sneeuman-suikerkoekie drink, sal u u gesondheidsverwante nuwejaarsvoornemens vooruitskakel.

Karamel Appeldroom

Die herfs se goue vrugte verloor nie gewildheid as die winter aanbreek nie. Gooi 'n bietjie karamelgeur in (want dit is vakansie, reg?) beker.

Cranberry Vanilla Wonderland

As ek net aan cranberry en vanielje dink, gee iemand die warmte. Die vakansie -klassieke cranberry word goed ondersteun deur vanielje hierin brou.


Geestelike kookkuns: hou 'n bietjie drank in die kombuis

Op die oomblik is my drankkas effens kaal, want ek is uitgeput deur die vakansie -kookseisoen. Ons het bourbonkoek en rumballetjies, pruimpoeding en fondue gehad - en laat ons nie die eiervark vergeet nie. Benewens wyn, het ek nog rum, vodka, Amaretto en Triple Sec oor. Maar nie lank gelede nie, was die kas vol tequila, bourbon, Calvados, brandewyn, vermout, Scotch en nog meer wyn - dit is meestal toegewy aan die pan en nie die glas nie. Eintlik drink ek selde meer, maar die verskillende vorme van geeste het steeds 'n prominente plek in my kookkuns.

Terwyl die bourbon verdamp, ontsnap die alkohol en water in die bourbon in die lug en laat die geur van die bourbon agter. Dit is gewoonlik die doelwit wanneer u met sterk drank kook. Dit is nie die drank nie, maar die geur.

My hoender piccata sou nie dieselfde wees sonder vermout in die sous nie, en my resep vir canard au vin het selfs 'wyn' in die naam. Bier is dikwels 'n onderwaardeerde deel van 'n bestanddeellys, en likeurs is gereelde toevoegings tot nageregte. Ek gebruik byvoorbeeld Triple Sec in my cranberry -mousse, en ek het 'n resep vir bloubessiebroodpoeding met Amaretto. Sterker gedistilleerde geeste het egter ook hul plek in die kombuis.

Die Iere het 'n tradisie om broodpoeding met Ierse whisky met Kersfees voor te sit. As ek hoender -enchiladas maak, stroop ek gewoonlik die hoender in tequila en gebruik dan die stropervloeistof in my enchilada -sous. Op die dankseggingsnaweek maak ek gewoonlik bourbonkoek - en teen die tyd dat ek dit met Kersfees bedien, bevat dit amper 'n vyfde bourbon.

In die maand tussen Thanksgiving en Kersfees voeg ek inderdaad byna 'n vyfde bourbon by, maar baie van die bourbon verdamp. As dit nie die geval was nie, in plaas van 'n klam koek, sou u 'n sopnat koek hê. Terwyl die bourbon verdamp, ontsnap die alkohol en water in die bourbon in die lug en laat die geur van die bourbon agter. Dit is gewoonlik die doelwit wanneer u met sterk drank kook. Dit is nie die drank nie, maar die geur.

Alkohol kook (verander in stoom) by ongeveer 78 grade Celsius, en water kook by 100 grade Celsius, so 'n matige prut veroorsaak dat die alkohol in 'n skottel baie vinniger verdamp as die water, maar nie heeltemal nie. Alkohol en water het 'n affiniteit met mekaar en vorm die sogenaamde azeotropiese mengsel, wat beteken dat die water huiwerig is om die alkohol los te laat, alhoewel die alkohol stoom wil word. Afhangende van die gaarmaakmetode en tyd, kan u die alkohol met 60 persent verminder deur 15 minute te kook, of met 90 % na twee uur se kook.

Verdamping is egter nie die enigste faktor nie. Verdunning speel 'n rol in hoeveel alkohol in 'n skottel is. Sê dat 'n resep 1/4 koppie (2 onse) wodka vereis en dat u 100-vodka gebruik. Die bewys is dubbel die alkohol se werklike alkoholinhoud, dus bevat die 2 onse wodka 1 gram alkohol. Prut dit vir 15 minute in 'n sous, en jy het nog 'n half gram alkohol oor. As die sous vier mense bedien, is u minder as 'n agtste ons of minder as 'n teelepel alkohol per persoon - nie veel nie.

Oor die skrywer

Nadat hy as redakteur van verskillende rekenaartydskrifte gewerk het, is Kevin D. Weeks nou 'n persoonlike sjef in Knoxville, Tenn. Weke gee ook kookklasse, is die Guide to Cooking for Two by About.com en blogs by Seriously Good.

Met die uitsondering van vodka, wat smaakloos is, tensy dit spesifiek gegeur is, dra die meeste sterk drank meer as smaak by. Daar is geurverbindings wat oplosbaar is deur alkohol, maar nie deur water of hitte alleen nie. Die alkohol kan hierdie geure bevry en selfs nuwe geure skep deur nuwe chemiese bindings te skep. Daarom is ek in die algemeen daarteen gekant om die drank deur iets te vervang. Daar is dikwels meer aan die gang in die gereg as 'n eenvoudige vervanging van byvoorbeeld vanielje vir bourbon of lemoensap vir Cointreau. Boonop voeg die alkohol wat oorbly 'n sekere glans en helderheid toe aan die skottel. As sensitiwiteit vir alkohol, om watter rede ook al, 'n probleem is vir almal wat 'n gereg eet, kies 'n ander resep.

Boonop sal alkohol proteïene denatureer (die proteïene afbreek net soos suur en hitte), dus word dit soms in marinades gebruik omdat dit die vleis sag maak. Wees egter versigtig as u iets met 'n hoë alkoholinhoud soos tequila of bourbon in 'n marinade gebruik, want die vleis kan pap word as dit te lank gemarineer word. Die effek van die denaturering van proteïene is duidelik by die maak van eiernag, waar die alkohol eintlik die eiers sal skarrel as dit nie stadig bygevoeg word nie en kragtig ingegooi word.

Gewoonlik word sterk drank bygevoeg vir hul geure en vir die effek daarvan op ander geure. Ek vind dat die skerpheid van sterk drank die beste werk met varkvleis en die minste goed met beesvleis. Ek vermoed dit is omdat harde alkohol die mineraalagtige geure van beesvleis beklemtoon. Hoender pas goed by tequila en rum, net soos varkvleis, wat ook goed pas met bourbon en selfs Scotch. Lam doen goed met Skotse en Ierse whisky. Dit lyk asof brandewyn met byna alles werk as dit deurdagte gebruik word. En vergeet nie gedistilleerde wyne soos Calvados (appelbrandewyn), snaps, Cointreau en Benedictine nie. Kirshwasser is 'n integrale deel van fondue, en sommige beweer dat dit die smeltpunt van die kaas verlaag en 'n gladder mengsel lewer.

Ek sal geleidelik my drankkas in die komende maande aanvul, 'n vyfde hier, 'n pint daar opneem (en soms selfs die klein lugdiensbottels as ek iets nodig het soos peperment -snaps wat ek waarskynlik nie weer nodig sal hê vir twee of drie nie jaar) terwyl ek dit of dat kook. Ek het 'n resep vir lam met Scotch wat ek wil probeer, en daar is 'n sjokolademousse met 'n klomp Ierse whisky wat interessant lyk. Geeste sal steeds 'n plek in my kombuiskas sowel as in die drankkas hê.


Geestelike kookkuns: hou 'n bietjie drank in die kombuis

Op die oomblik is my drankkas effens kaal, want ek is uitgeput deur die vakansie -kookseisoen. Ons het bourbonkoek en rumballetjies, pruimpoeding en fondue gehad - en laat ons nie die eiervark vergeet nie. Benewens wyn, het ek nog rum, vodka, Amaretto en Triple Sec oor. Maar nie lank gelede nie, was die kas vol tequila, bourbon, Calvados, brandewyn, vermout, Scotch en nog meer wyn - dit is meestal toegewy aan die pan en nie die glas nie. Eintlik drink ek selde meer, maar die verskillende vorme van geeste het steeds 'n prominente plek in my kookkuns.

Terwyl die bourbon verdamp, ontsnap die alkohol en water in die bourbon die lug en laat die geur van die bourbon agter. Dit is gewoonlik die doelwit wanneer u met sterk drank kook. Dit is nie die drank nie, maar die geur.

My hoender piccata sou nie dieselfde wees as vermout in die sous nie, en my resep vir canard au vin het selfs 'wyn' in die naam. Bier is dikwels 'n onderwaardeerde deel van 'n bestanddeellys, en likeurs is gereelde toevoegings tot nageregte. Ek gebruik byvoorbeeld Triple Sec in my cranberry -mousse, en ek het 'n resep vir bloubessiebroodpoeding met Amaretto. Sterker gedistilleerde geeste het egter ook hul plek in die kombuis.

Die Iere het 'n tradisie om broodpoeding met Ierse whisky met Kersfees voor te sit. As ek hoender -enchiladas maak, stroop ek gewoonlik die hoender in tequila en gebruik dan die stropervloeistof in my enchilada -sous. Op die dankseggingsnaweek maak ek gewoonlik bourbonkoek - en teen die tyd dat ek dit met Kersfees bedien, bevat dit amper 'n vyfde bourbon.

In die maand tussen Thanksgiving en Kersfees voeg ek inderdaad byna 'n vyfde bourbon by, maar baie van die bourbon verdamp. As dit nie die geval was nie, in plaas van 'n klam koek, sou u 'n sopnat koek hê. Terwyl die bourbon verdamp, ontsnap die alkohol en water in die bourbon die lug en laat die geur van die bourbon agter. Dit is gewoonlik die doelwit wanneer u met sterk drank kook. Dit is nie die drank nie, maar die geur.

Alkohol kook (verander in stoom) by ongeveer 78 grade Celsius, en water kook by 100 grade Celsius, so 'n matige prut veroorsaak dat die alkohol in 'n skottel baie vinniger verdamp as die water, maar nie heeltemal nie. Alkohol en water het 'n affiniteit met mekaar en vorm 'n azeotropiese mengsel, wat beteken dat die water huiwerig is om die alkohol los te laat, alhoewel die alkohol stoom wil word. Afhangende van die gaarmaakmetode en tyd, kan u die alkohol met 60 persent verminder deur 15 minute te kook, of met 90 % na twee uur se kook.

Verdamping is egter nie die enigste faktor nie. Verdunning speel 'n rol in hoeveel alkohol in 'n skottel is. Sê dat 'n resep 1/4 koppie (2 onse) wodka vereis en dat u 100-vodka gebruik. Die bewys is dubbel die alkohol se werklike alkoholinhoud, dus bevat die 2 onse wodka 1 gram alkohol. Prut dit vir 15 minute in 'n sous, en jy het nog 'n half gram alkohol oor. As die sous vier mense bedien, is u minder as 'n agtste ons of minder as 'n teelepel alkohol per persoon - nie veel nie.

Oor die skrywer

Nadat hy as redakteur van verskillende rekenaartydskrifte gewerk het, is Kevin D. Weeks nou 'n persoonlike sjef in Knoxville, Tenn. Weke gee ook kookklasse, is die Guide to Cooking for Two by About.com en blogs by Seriously Good.

Met die uitsondering van wodka, wat smaakloos is, tensy dit spesifiek gegeur is, dra die meeste sterk drank meer as smaak by. Daar is geurverbindings wat oplosbaar is deur alkohol, maar nie deur water of hitte alleen nie. Die alkohol kan hierdie geure bevry en selfs nuwe geure skep deur nuwe chemiese bindings te skep. Daarom is ek in die algemeen daarteen gekant om die drank deur iets te vervang. Daar gebeur dikwels meer in die gereg as 'n eenvoudige vervanging van byvoorbeeld vanielje vir bourbon of lemoensap vir Cointreau. Boonop voeg die alkohol wat oorbly 'n sekere glans en helderheid toe aan die skottel. As sensitiwiteit vir alkohol, om watter rede ook al, 'n probleem is vir almal wat 'n gereg eet, kies 'n ander resep.

Boonop sal alkohol proteïene denatureer (die proteïene afbreek net soos suur en hitte), dus word dit soms in marinades gebruik omdat dit die vleis sag maak. Wees egter versigtig as u iets met 'n hoë alkoholinhoud soos tequila of bourbon in 'n marinade gebruik, want die vleis kan pap word as dit te lank gemarineer word. Die effek van die denaturering van proteïene is duidelik by die maak van eiernag, waar die alkohol eintlik die eiers sal skarrel as dit nie stadig bygevoeg word nie en kragtig ingegooi word.

Gewoonlik word sterk drank bygevoeg vir hul geure en vir die effek daarvan op ander geure. Ek vind dat die skerpheid van sterk drank die beste werk met varkvleis en die minste goed met beesvleis. Ek vermoed dit is omdat harde alkohol die mineraalagtige geure van beesvleis beklemtoon. Hoender pas goed by tequila en rum, net soos varkvleis, wat ook goed pas met bourbon en selfs Scotch. Lam doen goed met Skotse en Ierse whisky. Dit lyk asof brandewyn met byna alles werk as dit deurdagte gebruik word. En vergeet nie gedistilleerde wyne soos Calvados (appelbrandewyn), snaps, Cointreau en Benedictine nie. Kirshwasser is 'n integrale deel van fondue, en sommige beweer dat dit die smeltpunt van die kaas verlaag en 'n gladder mengsel lewer.

Ek sal geleidelik my drankkas in die komende maande aanvul, 'n vyfde hier, 'n pint daar opneem (en soms selfs die klein lugdiensbottels as ek iets nodig het soos peperment -snaps wat ek waarskynlik nie weer nodig sal hê vir twee of drie nie jaar) terwyl ek dit of dat kook. Ek het 'n resep vir lam met Scotch wat ek wil probeer, en daar is 'n sjokolademousse met 'n klomp Ierse whisky wat interessant lyk. Geeste sal steeds 'n plek in my kombuiskas sowel as in die drankkas hê.


Geestelike kookkuns: hou 'n bietjie drank in die kombuis

Op die oomblik is my drankkas effens kaal, want ek is uitgeput deur die vakansie -kookseisoen. Ons het bourbonkoek en rumballetjies, pruimpoeding en fondue gehad - en laat ons nie die eiervark vergeet nie. Benewens wyn, het ek nog rum, vodka, Amaretto en Triple Sec oor. Maar nie lank gelede nie, was die kas vol tequila, bourbon, Calvados, brandewyn, vermout, Scotch en nog meer wyn - dit is meestal toegewy aan die pan en nie die glas nie. Eintlik drink ek selde meer, maar die verskillende vorme van geeste het steeds 'n prominente plek in my kookkuns.

Terwyl die bourbon verdamp, ontsnap die alkohol en water in die bourbon die lug en laat die geur van die bourbon agter. Dit is gewoonlik die doelwit wanneer u met sterk drank kook. Dit is nie die drank nie, maar die geur.

My hoender piccata sou nie dieselfde wees as vermout in die sous nie, en my resep vir canard au vin het selfs 'wyn' in die naam. Bier is dikwels 'n onderwaardeerde deel van 'n bestanddeellys, en likeurs is gereelde toevoegings tot nageregte. Ek gebruik byvoorbeeld Triple Sec in my cranberry -mousse, en ek het 'n resep vir bloubessiebroodpoeding met Amaretto. Sterker gedistilleerde geeste het egter ook hul plek in die kombuis.

Die Iere het 'n tradisie om tydens die Kersfees broodpoeding met Ierse whisky te bedien. As ek hoender -enchiladas maak, stroop ek gewoonlik die hoender in tequila en gebruik dan die stropervloeistof in my enchilada -sous. Op die dankseggingsnaweek maak ek gewoonlik bourbonkoek - en teen die tyd dat ek dit met Kersfees bedien, bevat dit amper 'n vyfde bourbon.

In die maand tussen Thanksgiving en Kersfees voeg ek inderdaad byna 'n vyfde bourbon by, maar baie van die bourbon verdamp. As dit nie die geval was nie, in plaas van 'n klam koek, sou u 'n sopnat koek hê. Terwyl die bourbon verdamp, ontsnap die alkohol en water in die bourbon die lug en laat die geur van die bourbon agter. Dit is gewoonlik die doelwit wanneer u met sterk drank kook. Dit is nie die drank nie, maar die geur.

Alkohol kook (verander in stoom) by ongeveer 78 grade Celsius, en water kook by 100 grade Celsius, so 'n matige prut veroorsaak dat die alkohol in 'n skottel baie vinniger verdamp as die water, maar nie heeltemal nie. Alkohol en water het 'n affiniteit met mekaar en vorm 'n azeotropiese mengsel, wat beteken dat die water huiwerig is om die alkohol los te laat, alhoewel die alkohol stoom wil word. Afhangende van die gaarmaakmetode en tyd, kan u die alkohol met 60 persent verminder deur 15 minute te kook, of met 90 % na twee uur se kook.

Verdamping is egter nie die enigste faktor nie. Verdunning speel 'n rol in hoeveel alkohol in 'n skottel is. Sê dat 'n resep 1/4 koppie (2 onse) wodka vereis en dat u 100-vodka gebruik. Die bewys is dubbel die alkohol se werklike alkoholinhoud, dus bevat die 2 onse wodka 1 gram alkohol. Prut dit vir 15 minute in 'n sous, en jy het nog 'n half gram alkohol oor. As die sous vier mense bedien, is u minder as 'n agtste ons of minder as 'n teelepel alkohol per persoon - nie veel nie.

Oor die skrywer

Nadat hy as redakteur van verskillende rekenaartydskrifte gewerk het, is Kevin D. Weeks nou 'n persoonlike sjef in Knoxville, Tenn. Weke gee ook kookklasse, is die Guide to Cooking for Two by About.com en blogs by Seriously Good.

Met die uitsondering van wodka, wat smaakloos is, tensy dit spesifiek gegeur is, dra die meeste sterk drank meer as smaak by. Daar is geurverbindings wat oplosbaar is deur alkohol, maar nie deur water of hitte alleen nie. Die alkohol kan hierdie geure bevry en selfs nuwe geure skep deur nuwe chemiese bindings te skep. Daarom is ek in die algemeen daarteen gekant om die drank deur iets te vervang. Daar gebeur dikwels meer in die gereg as 'n eenvoudige vervanging van byvoorbeeld vanielje vir bourbon of lemoensap vir Cointreau. Boonop voeg die alkohol wat oorbly 'n sekere glans en helderheid toe aan die skottel. As sensitiwiteit vir alkohol, om watter rede ook al, 'n probleem is vir almal wat 'n gereg eet, kies 'n ander resep.

Boonop sal alkohol proteïene denatureer (die proteïene afbreek net soos suur en hitte), dus word dit soms in marinades gebruik omdat dit die vleis sag maak. Wees egter versigtig as u iets met 'n hoë alkoholinhoud soos tequila of bourbon in 'n marinade gebruik, want die vleis kan pap word as dit te lank gemarineer word. Die effek van die denaturering van proteïene is duidelik by die maak van eiernag, waar die alkohol eintlik die eiers sal skarrel as dit nie stadig bygevoeg word nie en kragtig ingegooi word.

Gewoonlik word sterk drank bygevoeg vir hul geure en vir die effek daarvan op ander geure. Ek vind dat die skerpheid van sterk drank die beste werk met varkvleis en die minste goed met beesvleis. Ek vermoed dit is omdat harde alkohol die mineraalagtige geure van beesvleis beklemtoon. Hoender pas goed by tequila en rum, net soos varkvleis, wat ook goed pas met bourbon en selfs Scotch. Lam doen goed met Skotse en Ierse whisky. Dit lyk asof brandewyn met byna alles werk as dit deurdagte gebruik word. En vergeet nie gedistilleerde wyne soos Calvados (appelbrandewyn), snaps, Cointreau en Benedictine nie. Kirshwasser is 'n integrale deel van fondue, en sommige beweer dat dit die smeltpunt van die kaas verlaag en 'n gladder mengsel lewer.

Ek sal geleidelik my drankkas aanvul oor die volgende paar maande, 'n vyfde hier, 'n pint daar opneem (en soms selfs die klein lugdiensbottels as ek iets soos peperment -snaps nodig het wat ek waarskynlik nie weer nodig sal hê vir twee of drie nie jaar) terwyl ek dit of dat kook. Ek het 'n resep vir lam met Scotch wat ek wil probeer, en daar is 'n sjokolademousse met 'n klomp Ierse whisky wat interessant lyk. Geeste sal steeds 'n plek in my kombuiskas sowel as in die drankkas hê.


Geestelike kookkuns: hou 'n bietjie drank in die kombuis

Op die oomblik is my drankkas effens kaal, want ek is uitgeput deur die vakansie -kookseisoen. Ons het bourbonkoek en rumballetjies, pruimpoeding en fondue gehad - en laat ons nie die eiervark vergeet nie. Benewens wyn, het ek nog rum, vodka, Amaretto en Triple Sec oor. Maar nie lank gelede nie, was die kas vol tequila, bourbon, Calvados, brandewyn, vermout, Scotch en nog meer wyn - dit is meestal toegewy aan die pan en nie die glas nie. Eintlik drink ek selde meer, maar die verskillende vorme van geeste het steeds 'n prominente plek in my kookkuns.

Terwyl die bourbon verdamp, ontsnap die alkohol en water in die bourbon die lug en laat die geur van die bourbon agter. Dit is gewoonlik die doelwit wanneer u met sterk drank kook. Dit is nie die drank nie, maar die geur.

My hoender piccata sou nie dieselfde wees as vermout in die sous nie, en my resep vir canard au vin het selfs 'wyn' in die naam. Bier is dikwels 'n onderwaardeerde deel van 'n bestanddeellys, en likeurs is gereelde toevoegings tot nageregte. Ek gebruik byvoorbeeld Triple Sec in my cranberry -mousse, en ek het 'n resep vir bloubessiebroodpoeding met Amaretto. Sterker gedistilleerde geeste het egter ook hul plek in die kombuis.

Die Iere het 'n tradisie om broodpoeding met Ierse whisky met Kersfees voor te sit. As ek hoender -enchiladas maak, stroop ek gewoonlik die hoender in tequila en gebruik dan die stropervloeistof in my enchilada -sous. Op die dankseggingsnaweek maak ek gewoonlik bourbonkoek - en teen die tyd dat ek dit met Kersfees bedien, bevat dit amper 'n vyfde bourbon.

In die maand tussen Thanksgiving en Kersfees voeg ek inderdaad byna 'n vyfde bourbon by, maar baie van die bourbon verdamp. As dit nie die geval was nie, in plaas van 'n klam koek, sou u 'n sopnat koek hê. Terwyl die bourbon verdamp, ontsnap die alkohol en water in die bourbon in die lug en laat die geur van die bourbon agter. Dit is gewoonlik die doelwit wanneer u met sterk drank kook. Dit is nie die drank nie, maar die geur.

Alkohol kook (verander in stoom) by ongeveer 78 grade Celsius, en water kook by 100 grade Celsius, so 'n matige prut sal veroorsaak dat die alkohol in 'n skottel baie vinniger verdamp as die water, maar nie heeltemal nie. Alkohol en water het 'n affiniteit met mekaar en vorm 'n azeotropiese mengsel, wat beteken dat die water huiwerig is om die alkohol los te laat, alhoewel die alkohol stoom wil word. Afhangende van die gaarmaakmetode en tyd, kan u die alkohol met 60 persent verminder deur 15 minute te kook, of met 90 % na twee uur se kook.

Verdamping is egter nie die enigste faktor nie. Verdunning speel 'n rol in hoeveel alkohol in 'n skottel is. Sê dat 'n resep 1/4 koppie (2 onse) wodka vereis en dat u 100-vodka gebruik. Die bewys is dubbel die alkohol se werklike alkoholinhoud, dus bevat die 2 onse wodka 1 gram alkohol. Prut dit vir 15 minute in 'n sous, en jy het nog 'n half gram alkohol oor. As die sous vier mense bedien, is u minder as 'n agtste ons of minder as 'n teelepel alkohol per persoon - nie veel nie.

Oor die skrywer

Nadat hy as redakteur van verskillende rekenaartydskrifte gewerk het, is Kevin D. Weeks nou 'n persoonlike sjef in Knoxville, Tenn. Weke gee ook kookklasse, is die Guide to Cooking for Two by About.com en blogs by Seriously Good.

Met die uitsondering van vodka, wat smaakloos is, tensy dit spesifiek gegeur is, dra die meeste sterk drank meer as smaak by. Daar is geurverbindings wat oplosbaar is deur alkohol, maar nie deur water of hitte alleen nie. Die alkohol kan hierdie geure bevry en selfs nuwe geure skep deur nuwe chemiese bindings te skep. Daarom is ek in die algemeen daarteen gekant om die drank deur iets te vervang. Daar is dikwels meer aan die gang in die gereg as 'n eenvoudige vervanging van byvoorbeeld vanielje vir bourbon of lemoensap vir Cointreau. Boonop voeg die alkohol wat oorbly 'n sekere glans en helderheid by die gereg. As sensitiwiteit vir alkohol, om watter rede ook al, 'n probleem is vir almal wat 'n gereg eet, kies 'n ander resep.

Boonop sal alkohol proteïene denatureer (die proteïene afbreek net soos suur en hitte), dus word dit soms in marinades gebruik omdat dit die vleis sag maak. Wees egter versigtig as u iets met 'n hoë alkoholinhoud soos tequila of bourbon in 'n marinade gebruik, want die vleis kan pap word as dit te lank gemarineer word. Die effek van die denaturering van proteïene is duidelik by die maak van eiernag, waar die alkohol eintlik die eiers sal skarrel as dit nie stadig bygevoeg word nie en kragtig ingegooi word.

Gewoonlik word sterk drank bygevoeg vir hul geure en vir die effek daarvan op ander geure. Ek vind dat die skerpheid van sterk drank die beste werk met varkvleis en die minste goed met beesvleis. Ek vermoed dit is omdat harde alkohol die mineraalagtige geure van beesvleis beklemtoon. Hoender pas goed by tequila en rum, net soos varkvleis, wat ook lekker pas met bourbon en selfs Scotch. Lam doen goed met Skotse en Ierse whisky. Dit lyk asof brandewyn met byna alles werk as dit deurdagte gebruik word. En vergeet nie gedistilleerde wyne soos Calvados (appelbrandewyn), snaps, Cointreau en Benedictine nie. Kirshwasser is 'n integrale deel van fondue, en sommige beweer dat dit die smeltpunt van die kaas verlaag en 'n gladder mengsel lewer.

Ek sal geleidelik my drankkas oor die volgende paar maande aanvul, 'n vyfde hier, 'n pint daar opneem (en soms selfs die klein lugdiensbottels as ek iets soos peperment -snaps nodig het wat ek waarskynlik nie weer vir twee of drie nodig sal hê nie) jaar) terwyl ek dit of dat kook. Ek het 'n resep vir lam met Scotch wat ek wil probeer, en daar is 'n sjokolademousse met 'n klomp Ierse whisky wat interessant lyk. Geeste sal steeds 'n plek in my kombuiskas sowel as in die drankkas hê.


Geestelike kookkuns: hou 'n bietjie drank in die kombuis

Op die oomblik is my drankkas effens kaal, want ek is uitgeput deur die vakansie -kookseisoen. Ons het bourbonkoek en rumballetjies, pruimpoeding en fondue gehad - en laat ons nie die eiervark vergeet nie. Benewens wyn, het ek nog rum, vodka, Amaretto en Triple Sec oor. Maar nie lank gelede nie, was die kas vol tequila, bourbon, Calvados, brandewyn, vermout, Scotch en nog meer wyn - dit is meestal toegewy aan die pan en nie die glas nie. Eintlik drink ek selde meer, maar die verskillende vorme van geeste het steeds 'n prominente plek in my kookkuns.

Terwyl die bourbon verdamp, ontsnap die alkohol en water in die bourbon die lug en laat die geur van die bourbon agter. Dit is gewoonlik die doelwit wanneer u met sterk drank kook. Dit is nie die drank nie, maar die geur.

My hoender piccata sou nie dieselfde wees as vermout in die sous nie, en my resep vir canard au vin het selfs 'wyn' in die naam. Bier is dikwels 'n onderwaardeerde deel van 'n bestanddeellys, en likeurs is gereelde toevoegings tot nageregte. Ek gebruik byvoorbeeld Triple Sec in my cranberry -mousse, en ek het 'n resep vir bloubessiebroodpoeding met Amaretto. Sterker gedistilleerde geeste het egter ook hul plek in die kombuis.

Die Iere het 'n tradisie om tydens die Kersfees broodpoeding met Ierse whisky te bedien. As ek hoender -enchiladas maak, stroop ek gewoonlik die hoender in tequila en gebruik dan die stropervloeistof in my enchilada -sous. Op die dankseggingsnaweek maak ek gewoonlik bourbonkoek - en teen die tyd dat ek dit met Kersfees bedien, bevat dit amper 'n vyfde bourbon.

In die maand tussen Thanksgiving en Kersfees voeg ek inderdaad byna 'n vyfde bourbon by, maar baie van die bourbon verdamp. As dit nie die geval was nie, in plaas van 'n klam koek, sou u 'n sopnat koek hê. Terwyl die bourbon verdamp, ontsnap die alkohol en water in die bourbon die lug en laat die geur van die bourbon agter. Dit is gewoonlik die doelwit wanneer u met sterk drank kook. Dit is nie die drank nie, maar die geur.

Alkohol kook (verander in stoom) by ongeveer 78 grade Celsius, en water kook by 100 grade Celsius, so 'n matige prut sal veroorsaak dat die alkohol in 'n skottel baie vinniger verdamp as die water, maar nie heeltemal nie. Alkohol en water het 'n affiniteit met mekaar en vorm die sogenaamde azeotropiese mengsel, wat beteken dat die water huiwerig is om die alkohol los te laat, alhoewel die alkohol stoom wil word. Afhangende van die gaarmaakmetode en tyd, kan u die alkohol met 60 persent verminder deur 15 minute te kook, of met 90 % na twee uur se kook.

Verdamping is egter nie die enigste faktor nie. Verdunning speel 'n rol in hoeveel alkohol in 'n skottel is. Sê dat 'n resep 1/4 koppie (2 onse) vodka benodig en dat u 100-vodka gebruik. Die bewys is dubbel die alkohol se werklike alkoholinhoud, dus bevat die 2 onse wodka 1 gram alkohol. Prut dit vir 15 minute in 'n sous, en jy het nog 'n half gram alkohol oor. As die sous vier mense bedien, is u minder as 'n agtste ons of minder as 'n teelepel alkohol per persoon - nie veel nie.

Oor die skrywer

Nadat hy as redakteur van verskillende rekenaartydskrifte gewerk het, is Kevin D. Weeks nou 'n persoonlike sjef in Knoxville, Tenn. Weke gee ook kookklasse, is die Guide to Cooking for Two by About.com en blogs by Seriously Good.

Met die uitsondering van wodka, wat smaakloos is, tensy dit spesifiek gegeur is, dra die meeste sterk drank meer as smaak by. Daar is geurverbindings wat oplosbaar is deur alkohol, maar nie deur water of hitte alleen nie. Die alkohol kan hierdie geure bevry en selfs nuwe geure skep deur nuwe chemiese bindings te skep. Daarom is ek in die algemeen daarteen gekant om die drank deur iets te vervang. Daar is dikwels meer aan die gang in die gereg as 'n eenvoudige vervanging van byvoorbeeld vanielje vir bourbon of lemoensap vir Cointreau. Boonop voeg die alkohol wat oorbly 'n sekere glans en helderheid toe aan die skottel. As sensitiwiteit vir alkohol, om watter rede ook al, 'n probleem is vir almal wat 'n gereg eet, kies 'n ander resep.

Boonop sal alkohol proteïene denatureer (die proteïene afbreek net soos suur en hitte), dus word dit soms in marinades gebruik omdat dit die vleis sag maak. Wees egter versigtig as u iets met 'n hoë alkoholinhoud soos tequila of bourbon in 'n marinade gebruik, want die vleis kan pap word as dit te lank gemarineer word. Die effek van die denaturering van proteïene is duidelik by die maak van eiernag, waar die alkohol eintlik die eiers sal skarrel as dit nie stadig bygevoeg word nie en kragtig ingegooi word.

Gewoonlik word sterk drank bygevoeg vir hul geure en vir die effek daarvan op ander geure. Ek vind dat die skerpheid van sterk drank die beste werk by varkvleis en die minste goed met beesvleis. Ek vermoed dit is omdat harde alkohol die mineraalagtige geure van beesvleis beklemtoon. Hoender pas goed by tequila en rum, net soos varkvleis, wat ook goed pas met bourbon en selfs Scotch. Lam doen goed met Skotse en Ierse whisky. Brandy seems to work with almost everything if thoughtfully used. And don't forget distilled wines such as Calvados (apple brandy), schnapps, Cointreau, and Benedictine. Kirshwasser is an integral part of fondue, and some claim it lowers the melting point of the cheese, producing a smoother mixture.

I'll gradually replenish my liquor cabinet over the next few months, picking up a fifth here, a pint there (and sometimes even those little airline bottles if I need something like peppermint schnapps that I'm unlikely to need again for two or three years) as I cook this or that. I have a recipe for lamb with Scotch that I want to try, and there's a chocolate mousse with a dollop of Irish whiskey that looks interesting. Spirits will continue to have a place in my kitchen pantry as well as the liquor cabinet.


Spirited Cooking: Keep Some Liquor In The Kitchen

At the moment, my liquor cabinet is a bit bare, having been depleted by the holiday cooking season. We had bourbon cake and rum balls, plum pudding and fondue — and let's not forget the eggnog. In addition to wine, I have some rum, vodka, Amaretto and Triple Sec left. But not long ago, the cabinet was packed with tequila, bourbon, Calvados, brandy, vermouth, Scotch and even more wine — all of it mostly dedicated to the pan and not the glass. In fact, I seldom drink anymore, but the various forms of spirits still have a prominent place in my cooking.

As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

My chicken piccata wouldn't be the same without vermouth in the sauce, and my recipe for canard au vin even has "wine" in the name. Beer often is an underappreciated part of an ingredient list, and liqueurs are frequent additions to desserts. For example, I use Triple Sec in my cranberry mousse, and I have a recipe for blueberry bread pudding with Amaretto. More potent distilled spirits, however, also have their place in the kitchen.

The Irish have a tradition of serving bread pudding with Irish whiskey at Christmas. When I make chicken enchiladas, I typically poach the chicken in tequila and then use the poaching liquid in my enchilada sauce. On Thanksgiving weekend, I usually make bourbon cake — and by the time I serve it at Christmas, it contains almost a fifth of bourbon.

In the month between Thanksgiving and Christmas, I do indeed add nearly a fifth of bourbon, but much of that bourbon evaporates. If it didn't, instead of a moist cake you'd have a sopping wet cake. As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

Alcohol boils (converts to steam) at around 78 degrees Celsius, and water boils at 100 degrees Celsius, so a moderate simmer will cause the alcohol in a dish to evaporate much faster than the water, but not completely. Alcohol and water have an affinity for each other and form what's called an azeotropic mixture, which means the water is hesitant to let go of the alcohol, even though the alcohol wants to become steam. Nevertheless, depending on cooking method and time, you can reduce the alcohol by 60 percent by simmering for 15 minutes, or by as much as 90 percent after two hours of simmering.

Evaporation isn't the only factor, though. Dilution plays a role in how much alcohol is in a dish. Say a recipe calls for 1/4 cup (2 ounces) of vodka and you use 100-proof vodka. The proof is double the liquor's actual alcohol content, so those 2 ounces of vodka contain 1 ounce of alcohol. Simmer it in a sauce for 15 minutes, and you're left with not quite a half-ounce of alcohol. If the sauce serves four people, then you're down to an eighth of an ounce, or less than a teaspoon, of alcohol per person — not much.

Oor die skrywer

After working as editor of various computer magazines, Kevin D. Weeks is now a personal chef in Knoxville, Tenn. Weeks also teaches cooking classes, is the Guide to Cooking for Two at About.com, and blogs at Seriously Good.

With the exception of vodka, which is flavorless unless specifically flavored, most spirits contribute more than flavor. There are flavor compounds that are soluble by alcohol but not by water or heat alone. The alcohol can liberate these flavors and even create new flavors by creating new chemical bonds. Therefore, I'm generally opposed to substituting something for the booze. There's often more going on in the dish than a simple substitution of, say, vanilla for bourbon or orange juice for Cointreau can make up for. Besides, the alcohol that does remain adds a certain snap and brightness to the dish. If sensitivity to alcohol, for whatever reason, is a problem for anyone eating a dish, choose another recipe.

Additionally, alcohol will denature proteins (breaking down the proteins just as acid and heat do), so it's sometimes used in marinades because it tenderizes the meat. Be careful, though, when using something with a high alcohol content like tequila or bourbon in a marinade, because the meat can become mushy if marinated too long. The effect of denaturing proteins is obvious when making eggnog, where the alcohol will actually scramble (curdle) the eggs if not added slowly and whisked in vigorously.

Mostly, however, spirits are added for their flavors and for their effects on other flavors. I find that the sharpness of hard liquor works best with pork and least well with beef I suspect this is because hard alcohol emphasizes beef's mineral-like flavors. Chicken takes well to tequila and rum, as does pork, which also pairs nicely with bourbon and even Scotch. Lamb does well with Scotch and Irish whiskey. Brandy seems to work with almost everything if thoughtfully used. And don't forget distilled wines such as Calvados (apple brandy), schnapps, Cointreau, and Benedictine. Kirshwasser is an integral part of fondue, and some claim it lowers the melting point of the cheese, producing a smoother mixture.

I'll gradually replenish my liquor cabinet over the next few months, picking up a fifth here, a pint there (and sometimes even those little airline bottles if I need something like peppermint schnapps that I'm unlikely to need again for two or three years) as I cook this or that. I have a recipe for lamb with Scotch that I want to try, and there's a chocolate mousse with a dollop of Irish whiskey that looks interesting. Spirits will continue to have a place in my kitchen pantry as well as the liquor cabinet.


Spirited Cooking: Keep Some Liquor In The Kitchen

At the moment, my liquor cabinet is a bit bare, having been depleted by the holiday cooking season. We had bourbon cake and rum balls, plum pudding and fondue — and let's not forget the eggnog. In addition to wine, I have some rum, vodka, Amaretto and Triple Sec left. But not long ago, the cabinet was packed with tequila, bourbon, Calvados, brandy, vermouth, Scotch and even more wine — all of it mostly dedicated to the pan and not the glass. In fact, I seldom drink anymore, but the various forms of spirits still have a prominent place in my cooking.

As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

My chicken piccata wouldn't be the same without vermouth in the sauce, and my recipe for canard au vin even has "wine" in the name. Beer often is an underappreciated part of an ingredient list, and liqueurs are frequent additions to desserts. For example, I use Triple Sec in my cranberry mousse, and I have a recipe for blueberry bread pudding with Amaretto. More potent distilled spirits, however, also have their place in the kitchen.

The Irish have a tradition of serving bread pudding with Irish whiskey at Christmas. When I make chicken enchiladas, I typically poach the chicken in tequila and then use the poaching liquid in my enchilada sauce. On Thanksgiving weekend, I usually make bourbon cake — and by the time I serve it at Christmas, it contains almost a fifth of bourbon.

In the month between Thanksgiving and Christmas, I do indeed add nearly a fifth of bourbon, but much of that bourbon evaporates. If it didn't, instead of a moist cake you'd have a sopping wet cake. As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

Alcohol boils (converts to steam) at around 78 degrees Celsius, and water boils at 100 degrees Celsius, so a moderate simmer will cause the alcohol in a dish to evaporate much faster than the water, but not completely. Alcohol and water have an affinity for each other and form what's called an azeotropic mixture, which means the water is hesitant to let go of the alcohol, even though the alcohol wants to become steam. Nevertheless, depending on cooking method and time, you can reduce the alcohol by 60 percent by simmering for 15 minutes, or by as much as 90 percent after two hours of simmering.

Evaporation isn't the only factor, though. Dilution plays a role in how much alcohol is in a dish. Say a recipe calls for 1/4 cup (2 ounces) of vodka and you use 100-proof vodka. The proof is double the liquor's actual alcohol content, so those 2 ounces of vodka contain 1 ounce of alcohol. Simmer it in a sauce for 15 minutes, and you're left with not quite a half-ounce of alcohol. If the sauce serves four people, then you're down to an eighth of an ounce, or less than a teaspoon, of alcohol per person — not much.

Oor die skrywer

After working as editor of various computer magazines, Kevin D. Weeks is now a personal chef in Knoxville, Tenn. Weeks also teaches cooking classes, is the Guide to Cooking for Two at About.com, and blogs at Seriously Good.

With the exception of vodka, which is flavorless unless specifically flavored, most spirits contribute more than flavor. There are flavor compounds that are soluble by alcohol but not by water or heat alone. The alcohol can liberate these flavors and even create new flavors by creating new chemical bonds. Therefore, I'm generally opposed to substituting something for the booze. There's often more going on in the dish than a simple substitution of, say, vanilla for bourbon or orange juice for Cointreau can make up for. Besides, the alcohol that does remain adds a certain snap and brightness to the dish. If sensitivity to alcohol, for whatever reason, is a problem for anyone eating a dish, choose another recipe.

Additionally, alcohol will denature proteins (breaking down the proteins just as acid and heat do), so it's sometimes used in marinades because it tenderizes the meat. Be careful, though, when using something with a high alcohol content like tequila or bourbon in a marinade, because the meat can become mushy if marinated too long. The effect of denaturing proteins is obvious when making eggnog, where the alcohol will actually scramble (curdle) the eggs if not added slowly and whisked in vigorously.

Mostly, however, spirits are added for their flavors and for their effects on other flavors. I find that the sharpness of hard liquor works best with pork and least well with beef I suspect this is because hard alcohol emphasizes beef's mineral-like flavors. Chicken takes well to tequila and rum, as does pork, which also pairs nicely with bourbon and even Scotch. Lamb does well with Scotch and Irish whiskey. Brandy seems to work with almost everything if thoughtfully used. And don't forget distilled wines such as Calvados (apple brandy), schnapps, Cointreau, and Benedictine. Kirshwasser is an integral part of fondue, and some claim it lowers the melting point of the cheese, producing a smoother mixture.

I'll gradually replenish my liquor cabinet over the next few months, picking up a fifth here, a pint there (and sometimes even those little airline bottles if I need something like peppermint schnapps that I'm unlikely to need again for two or three years) as I cook this or that. I have a recipe for lamb with Scotch that I want to try, and there's a chocolate mousse with a dollop of Irish whiskey that looks interesting. Spirits will continue to have a place in my kitchen pantry as well as the liquor cabinet.


Spirited Cooking: Keep Some Liquor In The Kitchen

At the moment, my liquor cabinet is a bit bare, having been depleted by the holiday cooking season. We had bourbon cake and rum balls, plum pudding and fondue — and let's not forget the eggnog. In addition to wine, I have some rum, vodka, Amaretto and Triple Sec left. But not long ago, the cabinet was packed with tequila, bourbon, Calvados, brandy, vermouth, Scotch and even more wine — all of it mostly dedicated to the pan and not the glass. In fact, I seldom drink anymore, but the various forms of spirits still have a prominent place in my cooking.

As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

My chicken piccata wouldn't be the same without vermouth in the sauce, and my recipe for canard au vin even has "wine" in the name. Beer often is an underappreciated part of an ingredient list, and liqueurs are frequent additions to desserts. For example, I use Triple Sec in my cranberry mousse, and I have a recipe for blueberry bread pudding with Amaretto. More potent distilled spirits, however, also have their place in the kitchen.

The Irish have a tradition of serving bread pudding with Irish whiskey at Christmas. When I make chicken enchiladas, I typically poach the chicken in tequila and then use the poaching liquid in my enchilada sauce. On Thanksgiving weekend, I usually make bourbon cake — and by the time I serve it at Christmas, it contains almost a fifth of bourbon.

In the month between Thanksgiving and Christmas, I do indeed add nearly a fifth of bourbon, but much of that bourbon evaporates. If it didn't, instead of a moist cake you'd have a sopping wet cake. As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

Alcohol boils (converts to steam) at around 78 degrees Celsius, and water boils at 100 degrees Celsius, so a moderate simmer will cause the alcohol in a dish to evaporate much faster than the water, but not completely. Alcohol and water have an affinity for each other and form what's called an azeotropic mixture, which means the water is hesitant to let go of the alcohol, even though the alcohol wants to become steam. Nevertheless, depending on cooking method and time, you can reduce the alcohol by 60 percent by simmering for 15 minutes, or by as much as 90 percent after two hours of simmering.

Evaporation isn't the only factor, though. Dilution plays a role in how much alcohol is in a dish. Say a recipe calls for 1/4 cup (2 ounces) of vodka and you use 100-proof vodka. The proof is double the liquor's actual alcohol content, so those 2 ounces of vodka contain 1 ounce of alcohol. Simmer it in a sauce for 15 minutes, and you're left with not quite a half-ounce of alcohol. If the sauce serves four people, then you're down to an eighth of an ounce, or less than a teaspoon, of alcohol per person — not much.

Oor die skrywer

After working as editor of various computer magazines, Kevin D. Weeks is now a personal chef in Knoxville, Tenn. Weeks also teaches cooking classes, is the Guide to Cooking for Two at About.com, and blogs at Seriously Good.

With the exception of vodka, which is flavorless unless specifically flavored, most spirits contribute more than flavor. There are flavor compounds that are soluble by alcohol but not by water or heat alone. The alcohol can liberate these flavors and even create new flavors by creating new chemical bonds. Therefore, I'm generally opposed to substituting something for the booze. There's often more going on in the dish than a simple substitution of, say, vanilla for bourbon or orange juice for Cointreau can make up for. Besides, the alcohol that does remain adds a certain snap and brightness to the dish. If sensitivity to alcohol, for whatever reason, is a problem for anyone eating a dish, choose another recipe.

Additionally, alcohol will denature proteins (breaking down the proteins just as acid and heat do), so it's sometimes used in marinades because it tenderizes the meat. Be careful, though, when using something with a high alcohol content like tequila or bourbon in a marinade, because the meat can become mushy if marinated too long. The effect of denaturing proteins is obvious when making eggnog, where the alcohol will actually scramble (curdle) the eggs if not added slowly and whisked in vigorously.

Mostly, however, spirits are added for their flavors and for their effects on other flavors. I find that the sharpness of hard liquor works best with pork and least well with beef I suspect this is because hard alcohol emphasizes beef's mineral-like flavors. Chicken takes well to tequila and rum, as does pork, which also pairs nicely with bourbon and even Scotch. Lamb does well with Scotch and Irish whiskey. Brandy seems to work with almost everything if thoughtfully used. And don't forget distilled wines such as Calvados (apple brandy), schnapps, Cointreau, and Benedictine. Kirshwasser is an integral part of fondue, and some claim it lowers the melting point of the cheese, producing a smoother mixture.

I'll gradually replenish my liquor cabinet over the next few months, picking up a fifth here, a pint there (and sometimes even those little airline bottles if I need something like peppermint schnapps that I'm unlikely to need again for two or three years) as I cook this or that. I have a recipe for lamb with Scotch that I want to try, and there's a chocolate mousse with a dollop of Irish whiskey that looks interesting. Spirits will continue to have a place in my kitchen pantry as well as the liquor cabinet.


Spirited Cooking: Keep Some Liquor In The Kitchen

At the moment, my liquor cabinet is a bit bare, having been depleted by the holiday cooking season. We had bourbon cake and rum balls, plum pudding and fondue — and let's not forget the eggnog. In addition to wine, I have some rum, vodka, Amaretto and Triple Sec left. But not long ago, the cabinet was packed with tequila, bourbon, Calvados, brandy, vermouth, Scotch and even more wine — all of it mostly dedicated to the pan and not the glass. In fact, I seldom drink anymore, but the various forms of spirits still have a prominent place in my cooking.

As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

My chicken piccata wouldn't be the same without vermouth in the sauce, and my recipe for canard au vin even has "wine" in the name. Beer often is an underappreciated part of an ingredient list, and liqueurs are frequent additions to desserts. For example, I use Triple Sec in my cranberry mousse, and I have a recipe for blueberry bread pudding with Amaretto. More potent distilled spirits, however, also have their place in the kitchen.

The Irish have a tradition of serving bread pudding with Irish whiskey at Christmas. When I make chicken enchiladas, I typically poach the chicken in tequila and then use the poaching liquid in my enchilada sauce. On Thanksgiving weekend, I usually make bourbon cake — and by the time I serve it at Christmas, it contains almost a fifth of bourbon.

In the month between Thanksgiving and Christmas, I do indeed add nearly a fifth of bourbon, but much of that bourbon evaporates. If it didn't, instead of a moist cake you'd have a sopping wet cake. As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

Alcohol boils (converts to steam) at around 78 degrees Celsius, and water boils at 100 degrees Celsius, so a moderate simmer will cause the alcohol in a dish to evaporate much faster than the water, but not completely. Alcohol and water have an affinity for each other and form what's called an azeotropic mixture, which means the water is hesitant to let go of the alcohol, even though the alcohol wants to become steam. Nevertheless, depending on cooking method and time, you can reduce the alcohol by 60 percent by simmering for 15 minutes, or by as much as 90 percent after two hours of simmering.

Evaporation isn't the only factor, though. Dilution plays a role in how much alcohol is in a dish. Say a recipe calls for 1/4 cup (2 ounces) of vodka and you use 100-proof vodka. The proof is double the liquor's actual alcohol content, so those 2 ounces of vodka contain 1 ounce of alcohol. Simmer it in a sauce for 15 minutes, and you're left with not quite a half-ounce of alcohol. If the sauce serves four people, then you're down to an eighth of an ounce, or less than a teaspoon, of alcohol per person — not much.

Oor die skrywer

After working as editor of various computer magazines, Kevin D. Weeks is now a personal chef in Knoxville, Tenn. Weeks also teaches cooking classes, is the Guide to Cooking for Two at About.com, and blogs at Seriously Good.

With the exception of vodka, which is flavorless unless specifically flavored, most spirits contribute more than flavor. There are flavor compounds that are soluble by alcohol but not by water or heat alone. The alcohol can liberate these flavors and even create new flavors by creating new chemical bonds. Therefore, I'm generally opposed to substituting something for the booze. There's often more going on in the dish than a simple substitution of, say, vanilla for bourbon or orange juice for Cointreau can make up for. Besides, the alcohol that does remain adds a certain snap and brightness to the dish. If sensitivity to alcohol, for whatever reason, is a problem for anyone eating a dish, choose another recipe.

Additionally, alcohol will denature proteins (breaking down the proteins just as acid and heat do), so it's sometimes used in marinades because it tenderizes the meat. Be careful, though, when using something with a high alcohol content like tequila or bourbon in a marinade, because the meat can become mushy if marinated too long. The effect of denaturing proteins is obvious when making eggnog, where the alcohol will actually scramble (curdle) the eggs if not added slowly and whisked in vigorously.

Mostly, however, spirits are added for their flavors and for their effects on other flavors. I find that the sharpness of hard liquor works best with pork and least well with beef I suspect this is because hard alcohol emphasizes beef's mineral-like flavors. Chicken takes well to tequila and rum, as does pork, which also pairs nicely with bourbon and even Scotch. Lamb does well with Scotch and Irish whiskey. Brandy seems to work with almost everything if thoughtfully used. And don't forget distilled wines such as Calvados (apple brandy), schnapps, Cointreau, and Benedictine. Kirshwasser is an integral part of fondue, and some claim it lowers the melting point of the cheese, producing a smoother mixture.

I'll gradually replenish my liquor cabinet over the next few months, picking up a fifth here, a pint there (and sometimes even those little airline bottles if I need something like peppermint schnapps that I'm unlikely to need again for two or three years) as I cook this or that. I have a recipe for lamb with Scotch that I want to try, and there's a chocolate mousse with a dollop of Irish whiskey that looks interesting. Spirits will continue to have a place in my kitchen pantry as well as the liquor cabinet.


Spirited Cooking: Keep Some Liquor In The Kitchen

At the moment, my liquor cabinet is a bit bare, having been depleted by the holiday cooking season. We had bourbon cake and rum balls, plum pudding and fondue — and let's not forget the eggnog. In addition to wine, I have some rum, vodka, Amaretto and Triple Sec left. But not long ago, the cabinet was packed with tequila, bourbon, Calvados, brandy, vermouth, Scotch and even more wine — all of it mostly dedicated to the pan and not the glass. In fact, I seldom drink anymore, but the various forms of spirits still have a prominent place in my cooking.

As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

My chicken piccata wouldn't be the same without vermouth in the sauce, and my recipe for canard au vin even has "wine" in the name. Beer often is an underappreciated part of an ingredient list, and liqueurs are frequent additions to desserts. For example, I use Triple Sec in my cranberry mousse, and I have a recipe for blueberry bread pudding with Amaretto. More potent distilled spirits, however, also have their place in the kitchen.

The Irish have a tradition of serving bread pudding with Irish whiskey at Christmas. When I make chicken enchiladas, I typically poach the chicken in tequila and then use the poaching liquid in my enchilada sauce. On Thanksgiving weekend, I usually make bourbon cake — and by the time I serve it at Christmas, it contains almost a fifth of bourbon.

In the month between Thanksgiving and Christmas, I do indeed add nearly a fifth of bourbon, but much of that bourbon evaporates. If it didn't, instead of a moist cake you'd have a sopping wet cake. As the bourbon evaporates, the alcohol and water in the bourbon escape into the air, leaving the flavor of the bourbon behind. That is usually the goal when cooking with spirits. It isn't the booze, but the flavor.

Alcohol boils (converts to steam) at around 78 degrees Celsius, and water boils at 100 degrees Celsius, so a moderate simmer will cause the alcohol in a dish to evaporate much faster than the water, but not completely. Alcohol and water have an affinity for each other and form what's called an azeotropic mixture, which means the water is hesitant to let go of the alcohol, even though the alcohol wants to become steam. Nevertheless, depending on cooking method and time, you can reduce the alcohol by 60 percent by simmering for 15 minutes, or by as much as 90 percent after two hours of simmering.

Evaporation isn't the only factor, though. Dilution plays a role in how much alcohol is in a dish. Say a recipe calls for 1/4 cup (2 ounces) of vodka and you use 100-proof vodka. The proof is double the liquor's actual alcohol content, so those 2 ounces of vodka contain 1 ounce of alcohol. Simmer it in a sauce for 15 minutes, and you're left with not quite a half-ounce of alcohol. If the sauce serves four people, then you're down to an eighth of an ounce, or less than a teaspoon, of alcohol per person — not much.

Oor die skrywer

After working as editor of various computer magazines, Kevin D. Weeks is now a personal chef in Knoxville, Tenn. Weeks also teaches cooking classes, is the Guide to Cooking for Two at About.com, and blogs at Seriously Good.

With the exception of vodka, which is flavorless unless specifically flavored, most spirits contribute more than flavor. There are flavor compounds that are soluble by alcohol but not by water or heat alone. The alcohol can liberate these flavors and even create new flavors by creating new chemical bonds. Therefore, I'm generally opposed to substituting something for the booze. There's often more going on in the dish than a simple substitution of, say, vanilla for bourbon or orange juice for Cointreau can make up for. Besides, the alcohol that does remain adds a certain snap and brightness to the dish. If sensitivity to alcohol, for whatever reason, is a problem for anyone eating a dish, choose another recipe.

Additionally, alcohol will denature proteins (breaking down the proteins just as acid and heat do), so it's sometimes used in marinades because it tenderizes the meat. Be careful, though, when using something with a high alcohol content like tequila or bourbon in a marinade, because the meat can become mushy if marinated too long. The effect of denaturing proteins is obvious when making eggnog, where the alcohol will actually scramble (curdle) the eggs if not added slowly and whisked in vigorously.

Mostly, however, spirits are added for their flavors and for their effects on other flavors. I find that the sharpness of hard liquor works best with pork and least well with beef I suspect this is because hard alcohol emphasizes beef's mineral-like flavors. Chicken takes well to tequila and rum, as does pork, which also pairs nicely with bourbon and even Scotch. Lamb does well with Scotch and Irish whiskey. Brandy seems to work with almost everything if thoughtfully used. And don't forget distilled wines such as Calvados (apple brandy), schnapps, Cointreau, and Benedictine. Kirshwasser is an integral part of fondue, and some claim it lowers the melting point of the cheese, producing a smoother mixture.

I'll gradually replenish my liquor cabinet over the next few months, picking up a fifth here, a pint there (and sometimes even those little airline bottles if I need something like peppermint schnapps that I'm unlikely to need again for two or three years) as I cook this or that. I have a recipe for lamb with Scotch that I want to try, and there's a chocolate mousse with a dollop of Irish whiskey that looks interesting. Spirits will continue to have a place in my kitchen pantry as well as the liquor cabinet.