Alcohol in cooking Alcoholic beverages in cooking play the role of not only the solemn accompaniment of dishes and the meaning-forming center of the festive table. Alcohol-containing liquids can completely transform familiar products, and it’s simply impossible to repeat many recipes without them, you should not even try. With the addition of wine, beer, liquor, cognac, rum, vermouth, vodka, and other alcoholic drinks, you can do a lot: pickle and stew meat, poultry and fish; prepare sauces, soups, risotto, ice cream, creams, boozy cookies , the basis for fondue; bake cakes and pastries; soak dried fruit for the cake, flam the main dishes and desserts. There are many reasons for using alcohol in cooking. Alcohol makes coarse meat more tender, neutralizes unpleasant odors of fish and seafood, dissolves fats, improves the texture of baking, makes ice cream and other cold desserts plastic, without ice crystals. In addition, alcohol acts like a spice: it gives dishes an exquisite
