How d ya stock your cooking liquor at home? whats your must have liquor at home?!
How d ya stock your cooking liquor at home? whats your must have liquor at home?
i read many recipes calls for different liquors like bourbons, wine, brandy, kirsch, uhm etc etc i forget.
how d ya stock your cooking liquor at home?
is it expensive?
Answers:
I don't drink liquor, but this is what I keep on hand for cooking.
Vodka (for pasta sauce)
Brandy
Cognac
Amaretto
Vermouth
Red and white wines
Sherry
Kahlua
Marsala
It's a little expensive if you buy all at once. But just pick up a bottle whenever you need it. And it doesn't have to be something you'd drink. Like my marsala is cooking wine, and my vodka is super cheap. Does the same job!
I always have red, white, sherry and marsala wines on hand. You can purchase the cooking versions at a super market or if the price is better, a cheap version at a liquor store.
Bear in mind that 9 times out of 10 the liquor is only one of the flavorings in the recipe and it's not necessary to use high priced premium alcohol.
Bon apetite!
White wine is probably what I use most often. I actually keep a box of white wine in the fridge for cooking. They last longer due to the airtight plastic bladder inside the box.
Red wine -- keep it on hand. The bottle I plan to have with the meal is also what I use in the recipe. Once a bottle of red is opened it will go bad fairly quickly, so bear that in mind.
Kirsch -- I've used it occasionally for baking and cheese sauces. The same bottle has lasted me for years.
We keep our bar stocked with rum, bourbon, vodka, sherry and vermouth at all times. So when a recipe calls for them, I just use those.
If you buying everything at once it will be a little expensive at first. I would suggest you start off by keeping red and white wine on hand and then just buying the rest as you need them. Avoid the cooking wines -- they are extremely salty! Don't cook with it if you wouldn't drink it.
Well, some recipes do require some liquor to get rid of the smell usually when mixing eggs with other elements, for me I a cognac lover so I always have it around and I consider it to the best, you don't have to buy the expensive ones, like VSOP or XO, you can use the VS the bottle is not more than $30, and you can use it for cooking and also for an after dinner drink.
It can be easily stored no need to sellers or minding the room temperature.
I don't keep any liquor specifically for cooking. If it's not fit to drink, it's not fit to cook with. Pretty much I always have red' white and sparkling wine in the house. I like to make a port wine sauce, so I usually have a bottle of that too. The rest of them I don't bother with. Most hard liquor isn't that good to cook with but if I find a recipe I like, I go out and buy the liquor for it.