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Alcohol is essential in many cooking scenarios. It is a much more powerful solvent than water and can better extract essential oils, fats, etc.
by bob1029 1y ago
Alcohol is essential in many cooking scenarios. It is a much more powerful solvent than water and can better extract essential oils, fats, etc.
- raincole 1y agoYeah but in most dishes a fair share of alcohol is vaporized during cooking.
- IAmBroom 1y agoI used to believe this, but tests reveal that the losses are only about 20-80%, depending on cooking style (pan frying removes the most; baking retains the most). I was very surprised. OTOH, if you're eating tiramisu to get a buzz, you may be the world's most inefficient alcoholic ever.