Water you mean I smell?
Water and ethanol. Atomic weights and density. Solubility and volatility. And why cooking with alcohol smells better.
1-Minute NomNom
Why do some of us like to cook our meats with wine or beer, instead of drinking them?
The alcohol that we drink is known chemically as ethanol (sometimes ethyl alcohol). Meat is made up of compounds such as protein, water, fats and muscles. When we are cooking with alcohol, the water molecules in these meat compounds are replaced by the alcohol’s ethanol molecules. Some of the meat compounds are also soluble in the ethanol.
Second Helping
“…the sharpness of hard liquor works best with pork and least well with beef; I suspect this is because hard alcohol emphasizes beef’s mineral-like flavors. Chicken takes well to tequila and rum, as does pork, which also pairs nicely with bourbon and even Scotch. Lamb does well with Scotch and Irish whiskey. Brandy seems to work with almost everything if thoughtfully used.” (Source: NPR)
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Feed Me!
Cooking with alcohol is not just for meats. What is true of meat is also true of other foods such as vegetables, fruits, sauces and marinades. Do you like the smell of food prepared with alcohol? Is it very different from not using alcohol? Share your thoughts, photos, diagrams and links with me in the comments section!
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photos: in order – depositphotos/Molishka88; Albo73;Greatstock; olla.davies; fanfon; monkeybusiness