Alcohol facts

July 14, 2009 RENU

  1. Its acids help tenderize meat & poultry.
  2. Unique in flavor, adds richness & depth to many foods.
  3. Alcohol’s boiling point is lower than that of water, so many cooks assume that little or none of its potency remains after cooking.
  4. Research tells a diff story. Cooked food can retain 5 to 85% of the original alcohol depending on how the dish is prepared, when it’s added & how thoroughly it’s incorporated with other ingredients.
  5. To substitute, use 7/8c meat/veg broth(or apple, tomato or grape juice) for each cup of wine in savoury dish. To mimic wine’s acidity, add 2Tlemon juice/vinegar. In desserts, replace with fruit juice+dash balsamic vinegar.
  6. If recipe calls for orange liqueur, try frozen orange juice concentrate & grated zest of fresh orange.
  7. Alcohol lowers the freezing temp of liquids. Most table wines freeze at about 15ºF (-10°C).
  8. B’cos sherry is a fortified wine ie has a higher alcohol content, it can stand even lower temp’s than table wines without freezing completely.
  9. Tartaric acid is the most plentiful acid found in grapes that contributes acidity, flavor & helps maintain wine’s color. Precipitated tartrate crystals are a byproduct of the wine industry. After being precipitated out in the wine-making process, they become cream of tartar, an acid used in baking.
  10. Wines with lower alcohol contents than sherry can actually freeze. When this happens, ice crystals form. However, because ice takes up more space than the same amount of water, the ice usually forces the cork out of the bottle, or even breaks the wine bottle.
  11. It’s now trendy to serve sherry over ice with a slice of orange. This would save chilling the sherry.
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Entry Filed under: Kitchen science

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