Originally Posted by
bensyd
Ahh thanks. So the alcohol does something beyond just adding depth. I do love what beer does to a chicken brine. I just thought it was adding a beery flavour.
Alcohol does impart some taste to whatever you're cooking, however it does also start to break organics down (which means you can impart flavour more easily). I use beer to cook chicken as well. Although I will generally try to reduce the liquid there to concentrate the flavours.
Originally Posted by
bensyd
Won't that add quite a different flavour profile to the dish? If I'm making a ragu or similar adding sake or Chinese cooking wine will have a distinctly different flavour to red or white wine wouldn't it? I have some Chinese cooking wine in the pantry that I use when marinating fish.
This depends on which alcohol you're using and the strength and a few other things. But if you get the right kind of alcohol that is neutral in flavour, it can certainly soften any proteins in the dish.