The Culinary Connoisseur
Tipsy Turvy
18
Feb
Feb
How many times have you hesitated to try a new recipe becauseof its alcohol content? Do you by-pass all those delicious dishes that call for
liquor, wine or beer for fear of getting your family drunk? Many cooks would
agree with your view, however misguided it may actually be.
The flavor and aroma achieved with these ingredients is
not to be lightly passed over. Nothing
compares to that smoky flavor imparted by bourbon or whiskey in cakes, pies and
barbecue dishes. Desserts flambéed
(flamed) with brandy are an all-time classic. Chicken and beef dishes benefit greatly from
the addition of red wine to the basting ingredients. Beer-baked poultry retains
lots of moisture but almost no alcohol.
Most of the alcohol cooks away due to the heat of cooking.
not to be lightly passed over. Nothing
compares to that smoky flavor imparted by bourbon or whiskey in cakes, pies and
barbecue dishes. Desserts flambéed
(flamed) with brandy are an all-time classic. Chicken and beef dishes benefit greatly from
the addition of red wine to the basting ingredients. Beer-baked poultry retains
lots of moisture but almost no alcohol.
Most of the alcohol cooks away due to the heat of cooking.
So here’s the scoop on how much alcohol remains after
various means of food preparation. The
amount of alcohol evaporation depends on several factors. Higher temperatures
and longer cook times will cause greater dissipation of the alcohol. The longer
a dish cooks the less alcohol it retains. The higher the temperature, the more
evaporation takes place.
various means of food preparation. The
amount of alcohol evaporation depends on several factors. Higher temperatures
and longer cook times will cause greater dissipation of the alcohol. The longer
a dish cooks the less alcohol it retains. The higher the temperature, the more
evaporation takes place.
A flambéed fruit dessert will retain the highest alcohol
content as it’s cooked for only a minute or two.
content as it’s cooked for only a minute or two.
A veal shoulder or rib roast, cooked or baked for 2 hours
and basted with a mixture of red wine, garlic and pepper will emerge almost
alcohol-free but very tender and tasty.
and basted with a mixture of red wine, garlic and pepper will emerge almost
alcohol-free but very tender and tasty.
The size of the pot used will also affect the alcohol
level in the finished dish. The same Chicken Marsala prepared in a 10” sauté
pan will have a higher content than that dish cooked in a 12” pan because the
wider area allows for more evaporation.
level in the finished dish. The same Chicken Marsala prepared in a 10” sauté
pan will have a higher content than that dish cooked in a 12” pan because the
wider area allows for more evaporation.
A pound cake or pie baked at 350 degrees for 1 hour will
retain minute amounts of liquor or whiskey but plenty of mouthwatering flavor.
retain minute amounts of liquor or whiskey but plenty of mouthwatering flavor.
Adding alcohol to a sauce at the end of cooking will
result in very little evaporation. If
this is an issue for you or others eating the dish, you may want to deviate
from the recipes instructions just a bit, and add the wine or spirits earlier.
result in very little evaporation. If
this is an issue for you or others eating the dish, you may want to deviate
from the recipes instructions just a bit, and add the wine or spirits earlier.
Our list here shows how much alcohol remains after
various kitchen techniques.
various kitchen techniques.
·
If no heat is applied, such
as liquor added to a fruit salad, remaining alcohol is at 100%
If no heat is applied, such
as liquor added to a fruit salad, remaining alcohol is at 100%
·
Overnight marinating with
no heat applied; 70% remains
Overnight marinating with
no heat applied; 70% remains
·
Alcoholic ingredients added
to boiling liquid, and immediately removed from heat leave 85% of the alcohol
behind.
Alcoholic ingredients added
to boiling liquid, and immediately removed from heat leave 85% of the alcohol
behind.
·
Flambéed dishes retain 75%
of the brandy used
Flambéed dishes retain 75%
of the brandy used
Baked recipes with alcohol stirred into the ingredients:
·
15 minutes—40%
15 minutes—40%
·
1 hour—25%
1 hour—25%
·
2 hours—10%
2 hours—10%
·
2.5 hours—5%
2.5 hours—5%
Now that you know your family won’t be turning tipsy with
every new dish, you’ll want to try this:
every new dish, you’ll want to try this:
Marinade:
1/3 cup dry white wine1/3 cup fresh orange juice
2 1/2 tablespoons soy sauce
1 whole salmon fillet (about 2 1/2-pounds)
For the relish:
3 large navel oranges
1 red pepper, cut in match sticks
1 small red onion, thinly sliced
2 teaspoons fresh ginger, peeled and minced
2 teaspoons grated orange peel
1 teaspoon toasted sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
2 teaspoons fresh ginger, peeled and minced
2 teaspoons grated orange peel
1 teaspoon toasted sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
canola oil
sesame seeds
Marinate the salmon:
Whisk first 3 ingredients in small bowl to blend. Pour marinade into a 9” x 13” glass or
ceramic baking dish. Place salmon fillet,
skin side up, in orange juice mixture; cover with plastic and chill at least 2
hours and up to 4 hours. Remove from
refrigerator and allow to sit at room temperature for 30 minutes before baking.
ceramic baking dish. Place salmon fillet,
skin side up, in orange juice mixture; cover with plastic and chill at least 2
hours and up to 4 hours. Remove from
refrigerator and allow to sit at room temperature for 30 minutes before baking.
Segment oranges and discard peel. Place in a bowl. Add red
pepper and next seven and stir to combine.
Relish can be prepared 1 hour ahead. Let stand at room temperature.
pepper and next seven and stir to combine.
Relish can be prepared 1 hour ahead. Let stand at room temperature.
Preheat oven to 450 degrees F. Line a baking sheet with parchment
paper and generously brush with oil. Place fish, skin side down, on prepared
baking sheet. Sprinkle with salt and pepper. Bake until fish is just opaque in
center, about 20 minutes. Using large spatula, gently loosen salmon from the
parchment. Using parchment as an aid, carefully lift salmon from sheet and
allow salmon to slide from paper onto a platter. Mound orange relish down
center of the fish, sprinkle with sesame seeds, and serve.
paper and generously brush with oil. Place fish, skin side down, on prepared
baking sheet. Sprinkle with salt and pepper. Bake until fish is just opaque in
center, about 20 minutes. Using large spatula, gently loosen salmon from the
parchment. Using parchment as an aid, carefully lift salmon from sheet and
allow salmon to slide from paper onto a platter. Mound orange relish down
center of the fish, sprinkle with sesame seeds, and serve.