10-21-2004, 13:36
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#1
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Moderator
Join Date: Feb 2004
Location: Central Florida
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Cooking with booze question
Is any particular brand of bourbon better for cooking or are they all the same?
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Kyobanim is offline
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10-21-2004, 13:44
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#2
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Consigliere
Join Date: Jan 2004
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Quote:
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Originally Posted by Kyobanim
Is any particular brand of bourbon better for cooking or are they all the same?
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Depends on what you're trying to accomplish. The flavors, alcohol content and price vary. I wouldn't waste single-barrel bourbon cooking with it, but maybe I'm cheap. 
I use plain Jack Daniel's.
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Roguish Lawyer is offline
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10-21-2004, 14:04
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#3
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JAWBREAKER
Join Date: Jan 2004
Location: Gulf coast
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Re: Cooking with Booze
I find that I have to use EXTRA ice in my glass to keep the Maker's Mark chilled due to the heat of the range top or heat coming off the grill.
No seriously, I actually agree with RL... don't use real expensive stuff. Even Jim Beam or Evan Williams black makes good cooking bourbon. FWIW, Jack ain't considered "cheap" in my book.... That used to be the GOOD stuff back in the days before I turned into a yuppy jawbreaker. HAHA
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Sacamuelas is offline
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10-21-2004, 14:43
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#4
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Well, the wife bought Jack so what she don't use I'll end up having to drink.
The sacrifices I make to be a good husband . . .
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Kyobanim is offline
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10-21-2004, 14:53
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#5
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Consigliere
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Quote:
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Originally Posted by Sacamuelas
FWIW, Jack ain't considered "cheap" in my book.... That used to be the GOOD stuff back in the days before I turned into a yuppy jawbreaker. HAHA
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Agreed. I like the flavor, though, and I don't recommend cooking with cheap bourbon either. You want something good, but not overboard.
And, of course, JD technically is not bourbon, but rather Tennessee whiskey.
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Roguish Lawyer is offline
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10-21-2004, 14:54
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#6
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Quiet Professional
Join Date: May 2004
Location: Colorado
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I came home the other day to see my wife pouring my Makers Mark into her BBQ sauce. I still havent recovered!
I use Jim Beam for cooking and bulk drinking.
mp
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mffjm8509 is offline
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10-21-2004, 15:18
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#7
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Guerrilla Chief
Join Date: Jan 2004
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The rule is generally if you would not drink it do not cook with it. While some would say that there is not a difference when using cheaper liquor good chefs will tell you otherwise. Spend the money and use the good stuff.
Oh yea, Makers Mark makes a gourmet sauce that is damned good IMHO.
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brewmonkey is offline
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10-21-2004, 19:08
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#8
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Guerrilla
Join Date: Feb 2004
Location: Ryndon, NV
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Quote:
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Originally Posted by mffjm8509
I use Jim Beam for cooking and bulk drinking.
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"Bulk drinking." Hah! Thanks MFF, you've added a new term to my vocabulary.
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DanUCSB is offline
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10-21-2004, 19:09
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#9
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Quiet Professional
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Quote:
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Originally Posted by mffjm8509
I came home the other day to see my wife pouring my Makers Mark into her BBQ sauce. I still havent recovered!
I use Jim Beam for cooking and bulk drinking.
mp
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Same thing here.
I had to explain to her that my Bookers was not cooking liquor.
Then I had her make the next run to the Class VI store for a bottle of Bookers and a bottle of Beam (which is actually a pretty decent bourbon, IMHO).
She paid the bill, and then saw my point.
TR
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The Reaper is offline
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10-21-2004, 19:46
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#10
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Moderator
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Turns out she was making bourbon chicken. Used 4 oz for 3 cut up check breasts. Didn't turn out too bad for a first try.
__________________
"Are you listening or just waiting to talk?"
Light travels faster than sound. This is why some people appear bright until you hear them speak.
"Fate rarely calls upon us at a moment of our choosing."
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Kyobanim is offline
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10-21-2004, 20:13
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#11
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Consigliere
Join Date: Jan 2004
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Quote:
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Originally Posted by mffjm8509
bulk drinking.
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I like that term! May I steal it?
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Roguish Lawyer is offline
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10-21-2004, 20:15
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#12
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Consigliere
Join Date: Jan 2004
Location: Free Pineland (at last)
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Quote:
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Originally Posted by Kyobanim
Turns out she was making bourbon chicken. Used 4 oz for 3 cut up check breasts. Didn't turn out too bad for a first try.
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If it was good, see if she'll let you post the recipe.
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Roguish Lawyer is offline
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