Why do we use alcohol in our dishes?
Humanity began crafting fermented beverages back in the Neolithic era and recognized the benefits of alcohol. People became so engrossed in purposeful production of alcoholic beverages and stopping them was impossible. When a dish is being prepared in the kitchen and there’s an alcoholic beverage nearby, people will inevitably try to combine them. Sooner or later, it happens. Dishes with the addition of white, red, or rosé wine have been known from ancient times to the present day. Dishes with beer are a classic of German cuisine and many other countries. Strong alcohol is added to dishes made from meat, fish, seafood, various types of baked goods, and desserts. But for what purpose?
Professional chefs confidently state that alcoholic beverages enhance the taste and help the aromas of the dish fully unfold. Alcohol becomes a kind of conductor of chemical processes. Its molecules interact with fat and water, transferring aromas and flavors from the liquid medium to the dense one.
In meat dishes (like the famous French Boeuf Bourguignon), red wine is added. And the dish Coq Au Vin made from rooster cannot be prepared without red wine. They are made for each other. Some types of berry sauces are enhanced with whiskey. White wine is added to sauces for fish and seafood, red wine for meat. Do you remember that wine for a dish is selected according to its sauce?
When the whole family is at the dining table, can such dishes be served to children? More often than not, the answer is positive (except for sauces). Alcohol evaporates quickly during cooking, and its beneficial effects remain. White wine can be used in dishes with fish and seafood. This adds acidity. Fish can be marinated with white wine. It produces an excellent taste, and it prevents the development of undesirable microorganisms.
When you want the dish to have the scent of wood, brandy is added. Beer gives a rich bread taste. This is a classic of German cuisine. Dishes with the addition of beer are also often prepared in the Czech Republic, where brewing traditions are very strong. Pork knuckle cooked with craft barley beer according to a German recipe. This method of preparation makes the meat soft, tender, and easy to separate from the bone.
The gastronomic world of Asia is bright and colorful. It is not like European cities. This is a different rhythm of life, worldview, culture, traditions. Residents of this vibrant and often warm part of the world are accustomed to their food and take it for granted. For Europeans, Asian eating habits can be funny or even shocking. The average European stomach, to be honest, is not always ready for that kind of diversity. Eating habits are also unique here. So, let’s figure that out, and ask. No, not from professors, doctors, gurus, but from ordinary travelers. What is the Asian gastronomic world like? Let’s find out from a professional model and gastronomic enthusiast, Hanna Boiko. Due to her work and passion for culinary research, she travels a lot to Asian countries, tasting and cooking. And over there she became a vegetarian.
— How many years have you been traveling, and which Asian countries have you been to?
I’m traveling for about 8 years, and I’ve visited countries like Singapore, Malaysia, Thailand, Hong Kong, Vietnam, Indonesia, Taiwan, India, South Korea, China, and Cambodia.
— What gastronomic features surprised you the most, and in which country was it?
The most exotic thing I’ve ever tried was definitely Durian. It’s a fruit that they call “the king of all fruits”; it has a very pungent smell, but a sweet and creamy taste, though it’s surely not for everyone. The smell can easily put people off trying it. And I also tried crocodile meat. I was expecting something incredible. But it tastes like chicken to me. I didn’t want to try grasshoppers, beetles, or spiders. Although for residents of various Asian countries, this is historically normal, these things are meant for tourists like me.
— Which Asian country’s cuisine do you like best and why? Did individual dishes or the national cuisine as a whole win your heart?
My favorite cuisines so far have to be Thai and Korean. Both are very unique and have a high spice level, but also both incorporate sweet and sour ingredients in their cooking, to make the dishes balanced.
— How do you usually get acquainted with the cuisine of a new country? Do you choose a restaurant, cafe in advance, or go to the local farmers market and try to cook yourself?
“Review of our long-term collaboration on marketing, PR, and production tasks.
My company and I, the director of the restaurant “Ribeye” have been partnering with Nataliya Nagorna and her marketing agency “Nagorna” for 5 years. We initiated our collaboration from the restaurant’s opening, and our journey has been side by side ever since. The extensive knowledge possessed by Nataliya and her team in restaurant marketing and HoReCa significantly contributed to the substantial growth of our business. A comprehensive set of marketing tools was employed, encompassing both ATL and BTL strategies. This included social media marketing, where the restaurant’s profiles were strategically managed on various platforms and other beneficial websites, as well as targeted marketing through effective Facebook Ads campaigns.
Furthermore, the agency undertook tasks such as website creation and management, live radio appearances, coordination of themed events featuring national-scale celebrities, and participation in entertainment shows on television. Collaborations with partners, including wedding and tourism companies, were also a part of their multifaceted approach. “Nagorna Agency” authored PR articles for websites, conducted interviews, and provided industry reviews. They produced professional and creative photo and video content for social media, the website, targeted ads, and display advertising with Google Ads.
The agency consistently operates with clarity, professionalism, and a commitment to quality and effectiveness. I am thoroughly satisfied with our collaboration with “Nagorna Agency” and personally with Nataliya Nagorna, the agency’s head.”
Inna Dets, Director of the restaurant “Ribeye” (Reviewed and endorsed on 20.01.2022)
Чому ми використовуємо алкоголь у наших стравах?
Людство розпочало готувати ферментовані напої ще в епоху неоліту і побачило переваги алкоголю. Люди так захопилися цільовим виробництвом алкогольних напоїв, що їх вже було неможливо зупинити. Коли на кухні готується страва, а поруч є алкогольний напій, люди обов’язково спробують їх поєднати. Рано чи пізно це станеться. Так і вийшло. Страви з додаванням білого, червоного або рожевого вина відомі з давніх часів і до сьогодення. Страви з пивом – класика німецької кухні та багатьох інших країн. Міцний алкоголь додають до страв з м’яса, риби, морепродуктів, різних видів випічки та десертів. А задля чого?
Професійні кухарі з впевненістю кажуть, що алкогольні напої підсилюють смак і допомагають ароматам страв повністю розкритися. Алкоголь стає своєрідним провідником хімічних процесів. Його молекули взаємодіють з жиром і водою, переносять аромати і смаки з рідкої середи в густу.
У страви з м’яса (як знамените французьке м’ясо по-бургундськи або Bœuf Bourguignon) додають червоне вино. А страву Coq Au Vin з півня без червоного вина і не приготувати. Вони створені одне для одного. У деякі види ягідних соусів додають віскі. В соуси для риби і морепродуктів – біле вино, для м’яса – червоне. Ви ж пам’ятаєте, що вино до страви підбирають відповідно до його соусу?
Коли за обіднім столом вся родина, чи можна такі страви дітям? Зазвичай відповідь позитивна (виняток можуть становити лише соуси). При приготуванні алкоголь все одно швидко випаровується, а корисний вплив залишається. У стравах з рибою і морепродуктами можна використовувати біле вино. Це додає кислотність.
Рибу можна маринувати з білим вином. В результаті отримується відмінний смак, і це запобігає розвитку небажаних мікроорганізмів.
Коли потрібно, щоб у страві відчувався аромат дерева, додають коньяк.
Пиво надає страві насичений хлібний смак. Це класика німецької кухні. Також часто готують страви з додаванням пива в Чехії, де традиції пивоваріння також дуже сильні. Свиняча ребрина, приготована з додаванням крафтового ячмінного пива за німецьким рецептом. Такий спосіб приготування робить м’ясо м’яким, ніжним, дозволяє легко відокремити його від кістки.