I have heard some people use it to cool with. Sometimes for sauces and sometimes with fish.
I suspect it would be fine. I often use a bit of pastis when I make salmon or some other sort of fish. If fennel or anise are in a dish, then a bit of ouzo should boost the flavor.
Monita is a Recipe Tester for Food52
Here's a simple meatball recipe that uses ouzo
pierino is a trusted source on General Cooking and Tough Love.
Ouzo is great with sauteed crustaceans. Tilt the pan to ignite---don't burn the house down. Use judiciously.
I *hic* enjoy it!
(Sorry - couldn't help it!)
Please enter a valid email address.
Well played. You deserve a cookie.
Today only: discounted gift cards (up to 25% off) + last day of free shipping!
One Gift Fits All (and Today Only, It’s up to 25% Off)
Leftover mash flatbread.
Get 'em while they're hot!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.