Reha
February 14, 2011, 5:13am
22
Re: Alcohol buring off while cooking? Is it a myth?
diwana:
**mean if flavor is all what is intended then use flavor, rather than trying to and making fool those who like to abstain from alcohol.
**The flavor that is being achieved is through the actual wine. Ive no idea how and why you keep going on and on about separating drink from flavor.
Also, people are not using rubbing alcohol in food.**
Come one,… this is a trick/gimmick restaurants play with people to make it look like the food cooked with alcoholic beverage is something cool-n- out-a-world…so they will be happy to pay the ludicrously jacked up price for the meal and go home proud that they had 'beer battered chicken or had anything cooked with wine.
**diwana,
Sometimes, I do not understand where you come up with these things. If you go to a real restaurant (not the ones that serve beer battered chicken) you shall find the prices very much the same for dishes cooked with or without alcohol. Anyone ever had an expensive version of beer battered chicken by the way? That sounds like something off of a Hooter’s menu.**
:k:
Second: Anyone who claims there is really an appreciable change in taste is just fooled by false advertisement or trying to show as being ‘cultured’. Great taste can still be achieved without adding alcoholic beverages.
It has nothing to do with culture… …lol. Blanket statements that have no real basis are annoying. You should take the time to really think about what you write.
Yes, there is no need to add any alcoholic drink to food items for flavor. Just add flavor if one really will die without so called flavor. People ‘taste’ something just because they are told.
When you go to a restaurant…you’re told to order off the menu? Im sorry for your bad experiences but a change of scenery might help.
This is called fools falling for ‘delicacy’ or power of suggestion!
The post sounds a bit too…naive…to put it delicately. Sorry.