How to substitute for alcohol in cooking and baking - The Washington Post

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How to substitute for alcohol in cooking and baking - The Washington Post

How to substitute for alcohol in cooking and baking - The Washington Post

Posted: 23 Dec 2020 07:00 AM PST

Regardless of the rationale, know that your recipe will likely taste fine without the alcohol. Just don't count on it cooking it off in instances where you can't serve it to someone. According to this chart of nutrient retention from the USDA, baked or simmered goods can retain as much as 40 percent of the alcohol after 15 minutes, with the amounts decreasing as time goes on, down to 5 percent after 2 1/2 hours. Even setting alcohol on fire gets rid of a mere 25 percent of it.

When deciding whether to omit or find an alternative to alcohol, the first thing to ask yourself is what purpose is it serving, says David Joachim, who wrote "The Food Substitutions Bible." That purpose will likely fall into one of two categories: flavor or function.

The good news is that in almost all recipes that call for alcohol, the purpose is to add flavor.

"Generally, it's not the alcohol" itself that's important, Joachim says. One of the major exceptions would be if you planned to, say, set fire to your bananas Foster. Otherwise, take solace that "all alcoholic beverages are primarily water," Joachim says, meaning you can just focus on how to duplicate the flavor and acidity it delivers.

Joachim notes that alcohol can "improve the flavor perception" by bonding with other ingredients, such as in a marinade with oil where it can attach to both the water and fat molecules. Still, in savory cooking, the alcoholic beverage or extract is primarily a medium for carrying flavor, and that can often be accomplished by using nonalcoholic ingredients, too. Here's how.

Wine. Don't overthink things: "This is a liquid made from fermented grapes," Joachim says, adding that acidity is one of the main features of wine, which has a pH of 3 to 4. Tomato juice has a similar pH. So does coffee, which is an especially good stand-in for a pinot. If subbing in one of those ingredients for red wine, add a small amount of honey or sugar to bring in the restrained sweetness you might have gotten with wine.

In a sauce, soup or braise, beef broth can replace red wine. Joachim recommends adding a little vinegar and sugar here as well. Consider chicken broth as a lighter sub for white wine, again with some vinegar and sugar added. For smaller amounts, such as when deglazing a pan, a splash of vinegar — red wine, if that's acceptable, or cider — is a possibility.

Grape juice naturally comes to mind as the alcohol-free alternative to wine but even unsweetened varieties skew sweet. If you want to try that approach, cut it with water, adding some tartness via vinegar or citrus juice. Now is also the time to consider the ever-expanding world of nonalcoholic wines. (Our own wine columnist, Dave McIntyre, called Welch's Sparkling Rosé Grape Juice Cocktail "tasty and refreshing.")

Beer. Nonalcoholic beer is a simple swap. It's not the only option, however. In a stew or soup, feel free to replace the beer with chicken stock. If a very small amount of alcohol is acceptable, a few dashes of Angostura bitters can work back in the slight bitterness you'd otherwise get in the beer, Joachim says. If that's not doable, go ahead and throw some orange rind in your soup or braise. Here is where you want to include the white pith, according to Joachim, because that's where the bitter flavor resides.

In situations where the carbonation of the beer is serving a functional purpose, such as in a beer-battered recipe, you can use sparkling water instead. In the right context, a sweetened soda or ginger beer might work, though you may want to balance it out with something bitter like orange rind.

Hard cider. This popular beverage great for sipping and cooking offers both apple flavor and carbonation. If you can find a dry nonalcoholic cider, go ahead and use that. Some of the bottled brands lean sweet, though some hard cider makers also are bottling their own alcohol-free versions. Unsweetened apple cider is another option. Cider vinegar will help bring in the more savory edge you'd get from hard cider, but if you use it, Joachim suggests mixing it with cider or unsweetened juice, because it will be too tart for a one-to-one swap.

Extracts. Traditional extracts are typically alcohol-based. Several companies, including Heilala and Frontier, offer alcohol-free vanilla extracts and flavorings. Frontier's line also includes other flavors, such as almond, lemon and peppermint. Another option: flavor or candy oils. These are super-concentrated, so a little goes a long way. Whereas you may be used to thinking about extracts in terms of teaspoons, oils need to be used by the drop.

Joachim also encourages cooks to think about getting as close to the original source ingredient as possible. No vanilla extract? A vanilla bean can do the trick, too, if it's within your financial means (you can get double the use out of it by burying your spent pod in sugar to be used in a subsequent bake). Lemon and orange extracts are easily replaced with citrus zest, packed with the aromatic essential oils. Rub the zest into the sugar in your recipe first to bring out its potential. Ditto mint leaves. Crushed peppermint candies can flavor the liquid in a recipe, too. Vanilla beans or almonds can be steeped in heated milk or cream for another flavor infusion option.

Be okay with thinking outside the box. Consider what different flavors might get you to a similar place. Cardamom, for example, can be a decent — or even more interesting! — stand-in for vanilla extract. They both share a warm, enticing floral aroma.

Liquor and liqueurs. Flavored liqueurs often make their way into baked goods. Here's another spot where you can replicate the original flavor. Coffee-flavored liqueurs can be replaced with espresso powder dissolved in water, or plain brewed coffee; ditto chocolate liqueur and cocoa powder. No orange liqueur? Orange juice to the rescue. Joachim says bourbon flavors are primarily caramel and vanilla, so you can instead caramelize some sugar and mix that with water. Or pivot to a nonalcoholic vanilla extract or flavor, which also works for almond flavors when a recipe calls for something like amaretto. Keep in mind that extracts and flavor oils will be more concentrated, so you'll want to cut back the amount when swapping for liqueur.

Some pie crust recipes call for vodka. The premise is that the vodka will provide moisture to make the dough easier to work with without adding as much water, which contributes to the formation of gluten — and potentially toughness — when combined with the proteins in the flour. If vodka is a no-go, simply substitute more ice water, taking care not to overwork the dough. (Or go with a recipe that only uses water.)

Alcohol-free spirits also are on the rise, with brands such as Seedlip offering alternatives to standbys such as gin.

Free Range on Food Cooking Q&A (12/30) - Washington Post

Posted: 23 Dec 2020 11:08 AM PST

[unable to retrieve full-text content]Free Range on Food Cooking Q&A (12/30)  Washington Post

Need A Last Second Gift? These Cooking Classes And Curated Dining Experiences Go Above And Beyond - Forbes

Posted: 23 Dec 2020 07:16 AM PST

So long sourdough! It's almost 2021 and the perfect time to say "hello" to new food adventures. A curated experience from Met Gala Chef Olivier Cheng? Done. Cooking lessons with Martha Stewart for Sur La Table or Top Chef Stephanie Izard? Done. Mix up a cocktail and some cornbread with Food Network star Chef Tregaye's own secret recipe? Done.

This year was unprecedented but that's no reason not to treat your friends and family to the gift of food and toast to a new year.

Destination Home

Destination Home is nothing less than a luxury dinner party delivery program created by the masters of event design and bespoke culinary experiences Jennifer Zabinski and Olivier Cheng (MET Gala, Tory Burch, Serena Williams).

With immersive evenings at home for 6-10 people, the service promises "to feed the mind, soul and heart as we entertain at home during the holidays and winter." Complete with a curated soundtrack, stunning flower displays, farm-to-table food and thoughtful touches from placards to hostess gifts. As if this experience could get any better, 5% of sales are donated to the Food Bank for NYC.

HUNGRY Xperience 

Whether it's team building or a cross country celebration, curated, custom-made gift boxes are coordinated so you can cook alongside Chef Tregaye Fraser, Chef Chris Kyler and more. "It's like your own personal episode of Food Network!"

MORE FOR YOU

With a side-by-side demo, HUNGRY chefs teach their tips and tricks for kitchen success. With Fortune 500 companies jumping on board, online classes just exceeded expectations.

Sur La Table

With 90-120 minute cooking classes, this is a surefire way to up your gourmet cooking game. Occasionally classes led by Martha Stewart, and many other renowned chefs, book early and check out the options for step by step instruction. Classes include fresh pasta, seasonal grilling and roasting, baking, tamales and even a New Year's surf and turf challenge. Classes are offered in private and group settings through Zoom.

This Little Goat

You may have seen Chef Izard on Top Chef or Iron Chef or even at her James Beard Award winning restaurant, The Girl & the Goat. If you can't make your way to Chicago, have no fear. Her cult following green beans can be shipped across the country.

According to Chef Izard, "guests were begging for the sauce to use at home to turn up the flavor for their own veggie dishes." That sauce is now one of a series called This Little Goat which, as Chef Izard says, "we're proud to offer a line of cooking sauces and spices that make delicious, globally inspired flavors effortless and can add a boost of flavor to your favorite dish.​"

Cooking classes and food packages are available for booking through Goldbelly here.

Krug x Mushroom at Blackberry Farm

How does roasted golden beets with mushrooms, winter truffles paired with Krug Grande Cuvée 168th Edition sound? Like the ultimate celebration for Krug's "World of Craft" program. Guests visiting renowned Chef Cassidee Dabney at Blackberry Farm virtually or in person can experience mushroom foraging season first hand.

Special tip: Guests who visit in late March or early April and through the summer of next year will have the opportunity to forage on site.

Healthy cooking for the whole family | Lewiston Sun Journal - Lewiston Sun Journal

Posted: 24 Dec 2020 02:00 AM PST

Broccoli Pasta Shells

What could be more festive and bright than GREEN pasta. This easy blender pesto will brighten up your meal. Feel free to add shrimp, or leftover slices of chicken or turkey for extra protein.

Serves 4

Ingredients:

1 head of broccoli, chopped into florets

1 garlic clove, unpeeled

2 tbsp olive oil

1 lb box of pasta shells

1 cup fresh parsley

½ cup fresh basil

1 tablespoon toasted pine nuts

½ lemon, zested and juiced

½ cup grated parmesan plus extra to serve

Salt and pepper

Directions

1.Heat the oven to 425°F. Toss the broccoli and garlic in 1 tbsp of the olive oil on a roasting tray and roast in the oven for 10-12 mins, until softened.

2. Cook the pasta shells according to packet instructions and drain.

3. Put the parsley, basil, pine nuts, lemon juice and Parmesan into a blender. Once the broccoli is done, set aside a few of the smaller pieces. Squeeze the garlic from its skin, add to the blender along with the rest of the broccoli, pulse to a mostly smooth pesto and season well.

4. Toss the pasta with the pesto. Add the reserved broccoli florets, and top with a little extra parmesan, the lemon zest and a good grinding of black pepper.

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