I used to think so. Alcohol Doesn't Really "Cook Out" of Food in Most Cases
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I stand corrected.
Cheers,
Earl
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Even if the alcohol level is reduced, the flavor of a single malt scotch or madeira should remain in the food, no?
Oh yeah, this. I"ve gone a few rounds with some tee totalers at some places where Iāve worked in the past. Why they donāt just stay home and cook for their own (special) needs Iāll never know.
I wind up asking if they use flavoring extracts such as vanilla ? Lemon, Almond, Orange, Anisette, and any of the other extracts they use to make baked goods and desserts to take to Church as covered dish foods, and have they ever examined the ingredient list to see what per cent of alcohol is in that stuff ? I find most of them never really have and they pipe down pretty quick.
https://www.tasteofhome.com/cooking-tips/ask-our-dietician/alcohol-in-extracts
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Blue cheese sauce for filet mignon-
4 oz. Blue cheese crumbles
1/3 cup mayo
2/3 cup sour cream
1 1/2 tsp worcerstershire sauce
In a small sauce pan on low heat combine mayo, sour cream, and Worcestershire, and stir until smooth and warmed. Remove from heat and stir in blue cheese crumbles. Serve over steak or on the side.
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Aioli Sauce for crab cakes
3/4 cup mayonnaise
3 cloves garlic, minced
2 1/2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
Or you could make the mayonnaise from scratch. . . .itās kinda easy. . ā¦
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For sure! The other stuff just gives it a little pop for crab cakes. Any suggestions or recipes are always welcome. Hereās a pretty good article about what aioli really is-
You could add a bit of Horseradish to that sauce. I had something like that when I was in Baltimore, MD and went on a brief Crab Cake safari.
One place had slivers of Horseradish root as a side served dry in those little paper souffle cups.
Iāve made my own Mayo using the Moosewood Vegetarian Cook Book recipe. The mayo is made in a blender and requires a slow steady hand to pour a fine stream of oil into the whirling ingredients such that the mayo in the making doesnāt collapse and ruin. After you try this you may conclude the only nice thing about your favorite store bought mayo is itās convenience.
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Any ideas on how to spice up bland store bought tartar sauce or create from scratch?
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Depending on what you have on hand, Dijon mustard, fresh Lemons to juice, Dill Weed, Capers, and various types of pickles or the juice of them.
In a small bowl, give a shake of Dill Weed, add some fresh Lemon juice, and Capers and mull these together. Allow to sit a few minutes so the flavors merge. You could add a shot of Worcestershire sauce or Dijon to create a flavoring agent to your taste. Then mix small amounts with the store brand Tartar to brighten the flavor. Again this is just trial and error.
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Finally slowing down enough to spend the time to enjoy cooking. I have some catching up to do.
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Tartar sauce-
1/2 cup mayonnaise
1 finely chopped sweet pickle
The juice of 1 lemon
Optional-
Salt and pepper
1 tbl finely chopped onion
Mix together and refrigerate for at least an hour before serving. Will keep 2 to 3 days refrigerated.
This is a pretty basic recipe but maybe add a bit of your favorite mustard. I like spicy brown but I see dijon was mentioned too.
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Lee, I think there is a lot to be said for dressing up sock condiments as most of them are fairly generic for the mass market. But if you know those dining with you and their taste & aversionsā¦having some hacks for the more common table condiments could save time and money. And those you are serving believing they are at the āKings.Tableā.
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I mix mayo and other sauces like tartar with a bit of Sriracha sauce. That is fiery stuff so be careful and start slow and add bit by bit to taste. You can also upgrade in the same manner a sauce rather nicely with some Wasabi.
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I use this instant mayo method. No more slow dripping of oil.
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I remember seeing those advertised on TV. Made it look easy. Never got one though.
Same here. Got it from the Food Lab book by Kenji Lopez Alt. Works awesome.
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I got it years ago from I think Nigella Lawson. I make the mayo most of the time with arachide (peanut) oil but sometimes with rapeseed (Canola) oil which gives a nice yellowish result.
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Stick blenders are pretty nice and you can use them in any container. The one I have is from Braun. It also came with a whisk but even though itās geared down I think itās too fast. I see theyāve gotten both fancy and expensive since I got mine ten-fifteen years ago.
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