I have heard some people use it to cool with. Sometimes for sauces and sometimes with fish.
Margie is a trusted home cook immersed in German foodways.
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!)
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