When we think of using alcohol in cooking, we often think of sweet dishes like desserts or cocktails. However, alcohol can also be used to enhance the flavor of savory dishes, such as meats and vegetables.
Before we dive into the different types of alcohol that work well in savory dishes, let’s first discuss why alcohol can be used in cooking. Alcohol is a flavor enhancer – it can add complexity and depth to a dish that otherwise might be lacking. It can also help to tenderize meats and add moisture to dishes when used in marinades or sauces.
So, which types of alcohol work best in savory dishes? Let’s take a look.
Whiskey
Whiskey is a great option for marinades. Its smoky, oaky flavor pairs well with meats such as beef, pork, and even game meats like venison or bison. A simple whiskey marinade can be made by mixing the whiskey with some olive oil, soy sauce, brown sugar, and garlic. This marinade works well with steak, pork chops, or even chicken.
Another way to incorporate whiskey into a savory dish is by using a whiskey glaze. This can be made by reducing whiskey, brown sugar, and apple cider vinegar in a saucepan until it thickens. This glaze works well on chicken, pork, or even roasted vegetables like Brussels sprouts or carrots.
Beer
Beer is a versatile alcohol that can be used in a variety of savory dishes. Its bitterness and carbonation help to cut through rich dishes and add a unique flavor. Lighter beers like lagers work well in marinades or as a braising liquid for meats like chicken or pork. Darker beers like stouts or porters are great for marinades or even in chili or stews.
One way to incorporate beer into a savory dish is by making beer-battered fish. This classic dish involves coating pieces of fish in a mixture of flour, baking powder, and beer before frying. The beer gives the fish a crispy, crunchy texture and adds a slight bitterness.
Red Wine
Red wine is a popular ingredient in many savory dishes, especially those that involve beef or lamb. The tannins in the wine help to tenderize the meat and add a depth of flavor that complements the richness of the meat. A simple red wine marinade can be made by mixing red wine, olive oil, garlic, and herbs like thyme or rosemary.
Another way to incorporate red wine into a savory dish is by making a red wine reduction sauce. This can be done by deglazing a pan with red wine and adding some beef or chicken broth. The sauce is then reduced until it thickens and can be poured over steak or roast beef.
White Wine
White wine is a lighter option than red wine and works well with fish, chicken, and vegetables. Its acidity helps to brighten up dishes and cut through richness. A simple white wine sauce can be made by sauteing shallots and garlic in butter, then adding white wine and reducing until it thickens. This sauce works well on chicken or fish.
Another way to incorporate white wine into a dish is by using it in a risotto. The wine is added to the rice while cooking, giving the dish a subtle tanginess that complements the creamy rice.
Brandy
Brandy is a strong alcohol that works well with rich, comforting dishes like beef stroganoff or French onion soup. Its sweetness and warmth add depth to these dishes and bring out the flavors of the meat and vegetables. A simple brandy sauce can be made by deglazing a pan with brandy and adding some beef or chicken broth. The sauce is then reduced until it thickens and can be poured over steak or roasted vegetables.
In conclusion, alcohol can be a fantastic addition to savory dishes, adding complexity, depth, and tenderness. Whiskey is great for marinades and glazes, beer works well in marinades, batters, and stews, red wine is perfect for beef and lamb dishes, white wine is great for fish, chicken, and risotto, and brandy enhances rich, comforting dishes. So the next time you’re looking to add some extra flavor to a savory dish, don’t be afraid to reach for a bottle of alcohol!
Image Credit: Pexels