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Gin and other spirits in cooking

Posted by TPANDAV 
Gin and other spirits in cooking
September 12, 2018 03:10AM
I’ve just watched an episode of Masterchef in which one of the ingredients they had to incorporate was gin. I’m intrigued, as apart from puddings, French flambées and casserôles I never think to use spirits. We have a booze cupboard bulging with bottles of spirits that we don’t drink, so I’m keen to get them into food.

Does anyone have some delicious savoury ways of using spirits in food?
Re: Gin and other spirits in cooking
September 12, 2018 11:24AM
Google cakes, there ate many recipes for gin,brandy etc, but what about a vodka tomato pasta sauce.
Re: Gin and other spirits in cooking
September 12, 2018 02:25PM
I recently had a blue cheese and vodka sauce on a steak which was rather pleasant.
J1
Re: Gin and other spirits in cooking
September 12, 2018 03:22PM
I'd just tip them all down the sink rather than wasting good food on them grinning smiley smiling bouncing smiley grinning smiley
Re: Gin and other spirits in cooking
September 12, 2018 06:56PM
I like to use spirits like Gin and Vodka with fish especially curing Salmon or Tuna. This is a nice recipe from Dish magazine. www.dish.co.nz/recipes/blackberry-and-gin-cured-salmon or this one for Tuna
[www.theginwhore.com]
Re: Gin and other spirits in cooking
September 12, 2018 08:23PM
Thanks! The ginwhore web site is great. I can see now that using gin instead of sake in Japanese dishes makes sense - will try that next time I make teriyaki tuna or salmon.
Re: Gin and other spirits in cooking
September 13, 2018 12:37AM
The last time I used gin was when I made some damson gin. Although I am partial to the occasional G & T. I hadn't thought about using it with fish..

I once tasted a delicious bread pudding, it was wonderful. They had added Baileys. Although I imagine that Kahlua or similar would taste just as nice.smiling bouncing smiley
Re: Gin and other spirits in cooking
September 13, 2018 07:32AM
The other spirit I like to cook with is Brandy or Cognac. A slug in French Onion soup at the end or in sauces for meat dishes, think old school Steak Dianne and Chicken Liver Pate. A bottle seems to evaporate at my place, I'm always looking in the cupboard and interrogating the household (20 year old son especially), but to be fair it's wonderful in desserts too and a generous slather over a warm fruit cake certainly improves both the flavour and keeping quality. That's just made me think of a favorite family pudding fondly known in our house as "Rum Bananas" where you flash fry sliced bananas in a good knob of butter, then sprinkle over some brown sugar until it melts, then pour over some dark rum, tilt the pan (I have gas) so the rum ignites and shake the pan until the flame dies down then serve with ice cream and or cream. Wickedwinking smiley



Edited 1 time(s). Last edit at 09/13/2018 07:38AM by Danube.
Re: Gin and other spirits in cooking
September 13, 2018 04:01PM
Strawberries - sliced and sprinkled with icing sugar and left for a while, and then pour over a dash of Cointreau
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