Paolo
Lv 7
Paolo asked in Food & DrinkBeer, Wine & Spirits · 1 month ago

What's the most versatile alcohol for cooking?

Rum, Brandy, Whiskey...? I can only buy one. Thank you

Update:

please don't say wine, which I already have

Update 2:

I would mostly use alcohol as a flavor enhancer. I like to give a grown up alcoholic twist to my dishes (especially to my cakes and bakes). 

Update 3:

THANK YOU ALL

17 Answers

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  • Favorite Answer

    I'm with CB - Cognac and Marsala. But I probably use Sherry even more than those. 

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  • 1 month ago

    Vodka is versatile because it disappears in recipes, allowing the flavors of the other ingredients to predominate. Rum is versatile because the choices are so wide, its flavor possibilities offer the widest possible leeway in drink creation

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  • F
    Lv 6
    1 month ago

    I once saw a cookery program that said us “left over wine” in a recipe.

    I haven’t a clue what that might be.

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  • Anonymous
    1 month ago

    maybe beer or a margarita

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  • Anonymous
    1 month ago

    My most used cooking booze is pale fino (dry) sherry.  If we refine it down to just baking then it's cognac.

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  • Jahal
    Lv 5
    1 month ago

    Wine, preferably red. It tastes better than hard alcohol too. You can enhance fancy food. sauces, even burgers and steaks.

    Plus you can sip a glass as you cook!🍷

    Rum ir brandy for the winter holidays though

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  • Jane
    Lv 7
    1 month ago

    After red and white wine, I probably use chinese rice wine ( marinades, dips etc) and sweet sherry or madeira (cakes, cheesecake, tiramisu, various tapas including chorizo)  the most useful

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  • 1 month ago

    Good; you have wine. All you need now is beer (try boeuf carbonade). Cooking with distilled liquor is a waste of money because the alcohol cooks off.

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  • Speed
    Lv 7
    1 month ago

    Sherry for our household, by a pretty big margin. I only use rum, brandy, and whiskey if I'm making a particular kind of Christmas cookie. Or drinking.

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  • CB
    Lv 7
    1 month ago

    After wine I use Cognac and Marsala the most. 

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  • kswck2
    Lv 7
    1 month ago

    The most Versatile? Wine-red or white. That would be followed by Brandy. Burned off, give a bit of taste too. 

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