Whisky is not Whine

**Catharps** · 10th January 16, 05:33 PM

OK- had my sister and her family over to dinner. Unfortunately, the cut of meat turned out to be rather poor. Whisky is magical stuff, but there was only so much that could have been done here. The good news is the sauce was the very best part! By the time it got to the table, most/all the alcohol had dissipated and it was just the delicious flavor. Great over the roasted potatoes.

Mom has been chastised enough that she will hopefully look a little closer before blindly emptying bottles for cooking.

The verdict? 1. Get better meat 2. Lock away the good stuff

**ForresterModern** · 10th January 16, 07:00 PM

No use crying over spilt......uh....uh.....single malt.. whisky...uh...(wipes tears from eyes)....wow. did I really just type that?

Good news, bad news. Good News is it should be a very tender and tasty roast (grits teeth while saying "it better be a damn good roast"). Bad news, slow cooking the roast in whisky will remove all the alcohol so there is almost no chance of even getting a little buzz off the beef.

**DyerStraits** · 11th January 16, 12:14 AM

Whether it is Marinating, Saucing, Sauteeing, (Deep) Frying, Stewing or Roasting: Beer, Brandy and Wine are all better (especially with Beef)....

**Sir William** · 12th January 16, 08:01 AM

Originally Posted by SPS tools

One of the first rules I learned about cooking with spirits - use the best that you can afford!
After reduction, what's left in the pot is what counts. It's also the difference between the cheap stuff and the more expensive (higher quality) spirits.

I make a single-malt chocolate mousse for special occasions. I always use a good single malt, adding a bit more than called for as this vastly improves the flavor. I tried it once with a cheap single malt and it was pretty bad compared to previous efforts. This last weekend I made it with a Dalmore Cigar Malt and were people licking the bowl at the end.

**Jock Scot** · 12th January 16, 11:07 AM

Personally, I dislike the whisky, or sherry, or beer, or brandy, or rum, or calvados, or whatever, flavoured foods. I am more than happy to drink them-----not all at once!----- on appropriate occasion though.

**Liam** · 12th January 16, 12:41 PM

Originally Posted by Jock Scot

Personally, I dislike the whisky, or sherry, or beer, or brandy, or rum, or calvados, or whatever, flavoured foods. I am more than happy to drink them-----not all at once!----- on appropriate occasion though.

Beer can chicken is one of my specialities on the gas grill, although I wouldn't waste an expensive brew. I also enjoy a sherry and raspberry trifle, and cherries jubilee or cranberries jubilee made with inexpensive brandy is pretty good too. One of my favourite Italian dishes is veal Marsala.
Cheers....