alcohol and food

Discussion in 'Pairing Food and Wine' started by wannabchef, Aug 11, 2002.

  1. wannabchef

    wannabchef

    Messages:
    3
    Likes Received:
    10
    How can the volume percentage in alcohol affect a products final outcome, especially in baking and pastries? I've been doing a lot of research on this and I can't really find a definitive answer.
    Thank you!
     
  2. cape chef

    cape chef

    Messages:
    4,508
    Likes Received:
    32
    Exp:
    Professional Chef
    Hi Wannabechef,

    Can you be a little more specific? Are you asking if alcohol plays a role in a scientific way? or as far as flavoring...

    As far as baking and pastries (i'm not a pastry chef) Alcohol is a primary flavoring medium. since it is already a fermented end product it will effect food in that manner.

    If you can shed a bit of light on your studies perhaps we can be of more assistence :)