You might have tried a dash of wine in a sauce, or perhaps set alight to a brandy-soaked Christmas Pudding, but why do we cook with alcohol? In this blog, the Yarm Distillery team are sharing some science, some myth-busting, and some serving suggestions!
“Why do we use alcohol in the kitchen?”
Quite simply, alcohol enhances flavour. The compounds found in your food are known as volatile oils. These are aromatic, concentrated, and distinctive flavours — you might have heard them referred to as “essential oils”.
Two important features of alcohol are that it evaporates easily (at around 78°C), and that it can interact with these volatile oils. This means that when the alcohol in a dish evaporates during the cooking process, it releases volatile oils into the air. Your sense of taste and sense of smell are linked, so this evaporation allows you to detect subtle flavours, and gives a dish more depth. Cheers!
“So, does the alcohol burn off?”
The idea of alcohol being “burned off” (or evaporating to the point of disappearing) during the cooking process is a reasonable assumption — after all, as we have established, the boiling point of alcohol is low. However, food scientists have proven that the amount of alcohol retained in food varies massively dependent on a variety of factors, including the method of cooking and the type of alcohol used. It would be very difficult to eat enough alcohol-infused food to get drunk, but all the cooking methods studied by the American Dietetic Association left at least 5% of the original alcohol content behind in the meal.
“How can I use Yarm Distillery products in my kitchen?”
We’re glad you asked! There are some fantastic ways to utilise the full range of Yarm Distillery products in your cookery, allowing you to enjoy your favourite tipples in a whole new way.
- Try adding Yarm Vodka to penne alla vodka (best enjoyed with a mountain of garlic bread, of course)
- Gin can be used to add depth of flavour to pickles, and the possibilities are endless for flavour combinations. We would recommend Yarm Navy Strength Gin for pickled cucumbers, but you can experiment with our more diverse offerings (like Seville Orange or Blackberry) when pickling your favourite fruits!
- Simple and delicious, liqueurs are the perfect pairing for your favourite desserts. Try pouring Yarm Cherry Whisky Liqueur over vanilla ice cream, stirring a spoonful into a fresh fruit salad, or soaking it into a sponge cake for an indulgent treat.
For more information about our range of Yarm Distillery gin, vodka, liqueurs and more, you can browse our online shop or get in touch with the team here.
