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?
In: Other
You’re just cooking the alcohol off whatever you’re using. Once you cook off the alcohol off a spirit it adds depth of flavor to the dish.
Cooking the alcohol out of wine will result in a nicely flavored fermented grape juice that can reduced into a sauce.
Beer has sugar and will give a nice hoppy flavor. It’s also carbonated which will give a nice airy crispy batter when fried such as fish and chips.
This goes on and on with other alcohols like cognac, whisky, vodka and so on. They have all unique flavors once the alcohol is gone.
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