Sometimes I like to flavor foods with booze. Last night it was roasted sweet potato wedges slathered with a slurry of bourbon and brown sugar.
This time I used the 42-proof bourbon. (In Ohio, full-strength booze is available only at licensed agencies, but 42-proof can be bought in ordinary groceries.)
My question is, Is it better to use half-strength booze? I'm assuming that the alcohol cooks off in the heat anyway so that shouldn't make any difference. If the half-strength version has less alcohol, then am I getting more bourbon-ness flavor to replace the alcohol? Or is it just watered down and I'm buying water instead of alcohol? The half-strength version is much cheaper than the full-strength version of the same brand.
Yeah, sweet potato cut into 1/4 wedges, scored in a cross-hatch pattern and brushed with bourbon and brown sugar. Baked alongside a little pork loin roast rubbed with homegrown sage and rosemary, salt and pepper, and fresh garlic pounded in to make the powder into a paste to slather onto the roast.
Winter is oven weather.
This time I used the 42-proof bourbon. (In Ohio, full-strength booze is available only at licensed agencies, but 42-proof can be bought in ordinary groceries.)
My question is, Is it better to use half-strength booze? I'm assuming that the alcohol cooks off in the heat anyway so that shouldn't make any difference. If the half-strength version has less alcohol, then am I getting more bourbon-ness flavor to replace the alcohol? Or is it just watered down and I'm buying water instead of alcohol? The half-strength version is much cheaper than the full-strength version of the same brand.
Yeah, sweet potato cut into 1/4 wedges, scored in a cross-hatch pattern and brushed with bourbon and brown sugar. Baked alongside a little pork loin roast rubbed with homegrown sage and rosemary, salt and pepper, and fresh garlic pounded in to make the powder into a paste to slather onto the roast.
Winter is oven weather.