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How about we play, "Never have I ever"? (fedia.io)

submitted 2 months ago by [email protected] to c/[email protected]

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[–] [email protected] 6 points 2 months ago (1 children)

One semi-accidental food discovery I made is when you are sauteing onions and mushrooms, put a dash of soy (or even better liquid aminos) and then when they are almost done throw about a shot of red wine in and simmer it out. The combo brings out so much flavor that it's almost overpoweringly good!

[–] [email protected] 4 points 2 months ago

Some alcohol cooks off when used this way, but not all. Be cautious when cooking for others to mention this so non-drinkers can make an informed choice.

It can be a delicious addition though: alcohol dissolves flavor and aromatic compounds that water and fat cannot, so you get a lot of unique flavors especially from barrel-aged drinks like whisky and wine.