I have heard some people use it to cool with. Sometimes for sauces and sometimes with fish.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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!)
A nod to nostalgia without being kitschy.
Story Behind Sin's Signature "Paper" Plate
Peak Summer Produce Uses
Is There a Right Way to Make a Tuna Melt?
We're Rolling Out the Best