Whats the point of cooking with alcohol, like vodka, if the point is to boil/cook it all out? What is the purpose of adding it then if you end up getting rid of it all?
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vodka is a bit different in that it doesn’t really have a flavor of its own but wine or beer can be used as the base for a good sauce that really isn’t hard to make. Cooked chicken? whatever spices you already threw in the pan plus enough $3 white wine to cover the bottom (not with any depth but more than ‘a splash’) simmer it down until it thickens and boom better food. Throwing some beef in the slow cooker? Crack open a cold one (for personal consumption) while putting your spices in – now open a second beer and dump that in instead of water. Don’t think of it as ‘alcohol’ think of it as a series of ingredients that happens to have alcohol as part of it.
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