The first
thing to examine is the amount of water the recipe suggests. If the amount is
of minuscule proportion, then typically replacing the water shouldn’t be a
concern. The choice of distinctive liquid would accent the existing flavours
without risk of overpowering of the dish.
If the
recipe states a large quantity of water, then one must examine what the other
ingredients are and how much flavour they will impart on their own. This is not
as complicated as it may sound. The most effective way to determine if a recipe
can accept any variation is to make it the way it is written first and then
listen to your taste buds. Could it use more flavour? If so, what would
compliment it and how pungent/mellow can the liquid be? Maybe just replacing a
portion of the water would be the solution or leaving the recipe in its
original state is just fine. Make notes in your cookbooks for future reference.
Rice cooked
in chicken stock, for example, has more flavour than if it was cooked in only
water. I know that may seem quite obvious, so let me give you some ideas with
the following liquids:
Red Wine
or Dark Beer are great additions to red meat and tomato dishes, such as
pasta sauce, gravies, chili, stir-fry’s, soups, stews, etc. A general ‘rule of
thumb’ is the stronger the flavours in a certain dish, then the more robust
wine/beer it can handle as an ingredient.
White
Wine is better suited to cream sauces, poultry gravies, lighter soups, and
seafood.
Broth,
Stock, or Vegetable Juices can be paired up with certain dishes, based on
the flavours you want to impart, albeit chicken, beef or vegetable. Broth/stock
is an option for almost any savoury dish.
Fruit
Juices can also be used in savoury dishes (savoury is the opposite of sweet).
A delicious example would be an orange ginger stir-fry made from orange juice. These are only suggestions as there
are countless options and combinations to try. Keep tasting and taking notes.
Your cookbooks may turn our looking like high-school textbooks, but for the
sake of better eating – it is worth it.
Until next time... Happy Cooking!
2 comments:
Przyznam, że jestem pod wrażeniem. Szczerze nie miałam pojęcia że można tak łączyć smaki. :)
Thank you Monika.
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