White grape juice and limeĪs a bartender, I have some reservations about this often recommended combination: Vodka is used - behind the bar and in the kitchen - specifically for its flavor profile, or rather, the lack thereof: It adds volume or dryness (that, hmm, there’s definitely booze in here mouthfeel) and acts as a binding agent that brings other flavors together. In a pie crust, for example, using half vodka and half water can add an extra tender flexibility, but the crust will still taste (and almost feel) the same without the alcohol. Small quantities of vodka - splashes, dashes, teaspoons, or tablespoons - can be replaced with water. Vodka, the most flavorless alcohol, is most often used as a binding agent or emulsifier: It’s not about what it tastes like, it’s about the chemistry required to pull diverse elements - like oil and water - together for texture and appearance. There are, however, still plenty of ways to nail that coq a vin, chicken marsala, or beer bread without a trip to the liquor store. While a good portion of alcohol is burned off during cooking, there are still trace amounts left behind, which can make it tricky for anyone sensitive to or avoiding alcohol to steer clear. Yet, while there are about a hundred reasons to add booze to food, there are at least as many to keep alcohol out of the kitchen.

Because of its acidity, booze is also a simple and flavorful way to marinate or tenderize meats. In many ways, alcohol acts the part of acid in Samin Nosrat’s award-winning cookbook Salt Fat Acid Heat.

Many of us who cook also know alcohol can play an enthusiastic role in food as well: We make beer bread or wine-braised meats, add sherry to sautéed vegetables, or bake amaretto cookies.īut what if you don’t want to work alcohol into a dish that calls for it?Īlcohol is used in cooking and baking for many reasons: Like salt, it brings out the flavor of foods and can help combine them because it bonds with both fats and water. We all know food and booze go hand-in-hand quite readily: There’s aperitif spritzes before a meal, red wine with dinner, maybe a snifter of brandy or cognac with (or for) dessert.

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