I have a (shortbread-like, "biscochitos") cookie recipe that calls for white wine or brandy, can someone clue me in on what purpose the alcohol might serve? Texture, flavor, both?
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hardlikearmour is a trusted home cook.
I think it's to add flavor. See this site: http://gabrielaskitchen...
Hee hee, that's Gabriela's blog! I agree, i think it's for the flavor. And also, it could be used as the liquid ingredient, depending on what cookie recipe it is.
that's hilarious!! I didn't even pay attention. It is the liquid ingredient in most of the biscochitos recipes I found, though some just use water.
I think alcohol can also reduce gluten formation in dough (though I don't know how high the proof needs to be for this to happen)so it may help to keep the bischochitos nice and tender/flaky etc . . .- there's a vodka pie dough i recently came across (http://www.thekitchn.com...) which my friend brought to us over Thanksgiving- it was definitely delish but I didn't notice anything particularly different about the crust (in flavor or texture) . . .
iuzzini.....that vodka pie crust recipe is awesome! You can get the pie crust wetter than otherwise so I find it easier to work with & repairing tears is a dream. It bakes up perfectly flaky and tender. I have not gone back to using other pie crust recipes since I started using that one, though next time I make a coconut cream pie I'm going to use coconut rum instead of vodka. I even use 1/2 vodka 1/2 water when I make lorinarlock's delicious butternut squash galette crust.
A new use for vodka! Who knew? My husband's the pie baker in our house. I'll pass this along.
Thanks everyone! It definitely adds flavor, I was very curious about the science behind it and whether or not it aided in keeping the cookies tender/flakey as @iuzzini mentioned (although I'm sure the lard in my recipe helps too). And now that I hear about the vodka crust I wonder if it's also to help the dough from tearing when rolled out? hmmmm...thanks foodpicklers!
I don't have much trouble with tearing using the vodka crust, and if it does tear, you can just mush it back together. I cannot gush enough about how I love that crust! I don't think white wine would be high enough proof to appreciably affect the tenderness of your cookies, it's the lard for sure.
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