We happen to have written a cookbook about cooking with "booze" which can be wine, distilled spirits, cider, beer, sake...etc. This is a traditional ingredient to use in professional and home kitchens, worldwide.
What these wonderful products provide to cooked food and baked goods is all about flavor, not about leaving the dish tasting like the alcohol ingredient in the food. So, you will not taste the red wine by itself in the shortbread...you will taste the nuance that the wine leaves behind once it is heated and baked in throughout.
It's simple...by bonding with fat and water molecules, alcohol allows food to carry greater flavor and aroma. The more the alcohol is heated the more complex the flavor of the item being cooked.
And, red wine is not terribly high in alcohol by volume...so while we use the word "boozy"-trust us, you will not feel the wine...the sugar is more powerful.
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We happen to have written a cookbook about cooking with "booze" which can be wine, distilled spirits, cider, beer, sake...etc. This is a traditional ingredient to use in professional and home kitchens, worldwide.
What these wonderful products provide to cooked food and baked goods is all about flavor, not about leaving the dish tasting like the alcohol ingredient in the food. So, you will not taste the red wine by itself in the shortbread...you will taste the nuance that the wine leaves behind once it is heated and baked in throughout.
It's simple...by bonding with fat and water molecules, alcohol allows food to carry greater flavor and aroma. The more the alcohol is heated the more complex the flavor of the item being cooked.
And, red wine is not terribly high in alcohol by volume...so while we use the word "boozy"-trust us, you will not feel the wine...the sugar is more powerful.
Home cooks unite!
Butter & Bacon