By Devi Poojari
Similar to salt, alcohol is a great flavour enhancer and the chemical properties in it infuse their own flavour profile to food, thereby deepening the taste of meat-based curries or gravies.
When cooking with wine, most of the alcohol content evaporates in the process of cooking leaving behind some flavour and moisture, making it ideal for thickening sauces, adding to stews and even caramelising vegetables.
Typically mild and light when used in cooking, vodka is ideal to use for pasta sauces, pie dough and pastries.
When added to food, tequila provides fragrance and a punch-up in flavour, highlighting ingredients that work well together with fish, lean meats as well as in marinades and glazes.
Adding whiskey or bourbon to meats with a high fat content and pairing with sweet things (like bacon, for example), enhance the rich flavours of the meat, making it delicious to eat.