TIPS ON COOKING WITH ALCOHOL

The main reason any alcoholic beverage is used in a recipe is to impart flavor. After all, the finest extracts with the most intense flavors are alcohol-based, particularly vanilla. Fermentation intensifies and concentrates fruit essence into liqueurs, cordials, brandies and wines. Other foodstuffs are distilled into potent liquors specifically to boggle the senses but still appeal to the palate.

In many recipes, the alcohol is an essential component to achieve a desired chemical reaction in a dish. Alcohol causes many foods to release flavors that cannot be experienced without the alcohol interaction. Beer contains yeast which leavens breads and batters. Some alcoholic beverages can help break down tough fibers via marinades. Other dishes use alcoholic content to provide entertainment, such as flambes and flaming dishes.

Alcohol not only evaporates without heat, but the majority also burns off during the cooking process. How much remains in the dish depends on the cooking method and amount of cooking time.

You'll have to use your own judgement on substituting for alcohol in recipes. Sweet recipes will require different substitutions than savory. Amounts will also make a difference. You wouldn't want to use a quarter cup of almond extract to replace the same amount of Amaretto liqueur. And remember, the final product will not be how the original cook intended, but it should still be tasty.

A WORD FROM THE KITCHEN ------*~*~*~*~*~*
Remember my golden rule....homemade doesn't necessarily mean made from scratch....rather just made in my home! Can you relate?

Well we do lots of boneless chicken breast recipes and I thought it was time to switch it up and send you something using the bone-in for a bit more flavor. Today's AMARETTO BAKED CHICKEN recipe combines wonderful flavor and an ever-so-tender texture. You can side it with any of your favorites. Take a look above for some info on cooking with alcohol too.