How are we gonna know?

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steved2112
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How are we gonna know?

Post by steved2112 »

How are we gonna know if this Bourbon is Ok to cook with if I don't drink most of it?
I feel like I;' Typing down hill.
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Screwball
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Re: How are we gonna know?

Post by Screwball »

DO WHAT I DO.


Drink the bourbon and order a pizza.
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Re: How are we gonna know?

Post by NYDingbat »

steved2112 wrote:How are we gonna know if this Bourbon is Ok to cook with if I don't drink most of it?

Sir, your commitment to quality control is admirable. Whatever ya do, don't ship your bourbon to Savage for further testing. She tends to demand "extended testing periods", I'm told.


Besides, if ya drink most of it your tastebuds'll be shot and you could cook damned near anything and it would be delectable. So pernt moot. Bottoms up!
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Savage
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Re: How are we gonna know?

Post by Savage »

See, what you do, is start cooking, with a water glass of bourbon by your side. Just common sense, son.
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Re: How are we gonna know?

Post by Frankennietzsche »

Except for deserts, I think, bourbon has too strong a flavour to cook with; drin it.
"America's Test Kitchen" had a small article recently about cooking with american whiaskeys. They concluded that they best to cook with was none other than TJD. Go figure. I guess that, like in wine, what makes something inferior to quaff, can make it better to cook with.
Whatevs.
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Re: How are we gonna know?

Post by coqui_chris »

FNZ wrote:Except for deserts, I think, bourbon has too strong a flavour to cook with; drin it.
"America's Test Kitchen" had a small article recently about cooking with american whiaskeys. They concluded that they best to cook with was none other than TJD. Go figure. I guess that, like in wine, what makes something inferior to quaff, can make it better to cook with.
Whatevs.
Well the heat burns off the alcohol. So I guess in TJD with its lower proof, you maintain more of the liquid longer since most of it is filler
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ThirstyDrunk
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Re: How are we gonna know?

Post by ThirstyDrunk »

Savage wrote:See, what you do, is start cooking, with a water glass of bourbon by your side. Just common sense, son.
See? I learn shit from this board almost every day.
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Wanderlife
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Re: How are we gonna know?

Post by Wanderlife »

steved2112 wrote:How are we gonna know if this Bourbon is Ok to cook with if I don't drink most of it?
Quite.
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Wanderlife
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Re: How are we gonna know?

Post by Wanderlife »

steved2112 wrote:How are we gonna know if this Bourbon is Ok to cook with if I don't drink most of it?
good point
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Re: How are we gonna know?

Post by Miklo »

FNZ wrote:Except for deserts, I think, bourbon has too strong a flavour to cook with; drin it.
Bourbon is really good when grilling chickin, especially when you smoke it. I make a killer BBQ sause with bourbon.
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Re: How are we gonna know?

Post by peetie44 »

ThirstyDrunk wrote:
Savage wrote:See, what you do, is start cooking, with a water glass of bourbon by your side. Just common sense, son.
See? I learn shit from this board almost every day.
We only hope "board" wasn't a typo.
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