In my career as a doctor, I have often encountered situations that require improvisation, not only in clinical treatment, but also in the small things of life. For example, the small substitution when cooking, it is actually quite similar to how we adjust the treatment plan according to the patient's specific situation in the outpatient clinic. Today, I'd like to share a tip in the kitchen that might give you some inspiration.
I remember one time, a patient with cardiovascular disease mentioned during a routine follow-up that he had recently tried to improve his eating habits, but encountered a small problem during the cooking process - suddenly there was no cooking wine at home. In desperation, he replaced cooking wine with liquor. When I returned to the appointment, he asked me, half curious, half worried, whether this replacement would affect his health, and this question aroused my interest, because it was not only about the rationality of the substitution of ingredients, but also touched on how we can make healthier choices in our daily lives.
It reminds me that in medicine and cooking, we all need to be flexible. Today, I would like to discuss in detail whether you can use baijiu instead if you find that you don't have cooking wine at home while cooking, and how to use baijiu correctly to keep your food delicious without sacrificing your health.
The basic difference between cooking wine and liquor
In the kitchen, the choice of condiments has a crucial impact on the final flavor of a dish. Although cooking wine and baijiu are both alcoholic beverages, they have significant differences in ingredients, uses, and impact on dishes.
First of all, cooking sake is a type of liquor that is specifically used for cooking, and it is usually brewed from rice, koji, and water. Cooking wine not only removes the smell and enhances the flavor, but also contains the right amount of salt to help flavor and maintain the freshness of the ingredients. In Chinese cuisine, cooking wine is almost an indispensable part of many cooking methods such as stewing, roasting, and roasting. Its alcohol content is relatively low, usually between 10% and 15%, which allows it to evaporate quickly during heating, leaving a faint aroma without overshadowing the flavor of the ingredients.
And baijiu, especially in China, usually refers to high-grade liquor, such as the famous liquor brands Moutai, Wuliangye, etc. This type of liquor has a high alcohol content, usually between 40% and 60%, so it is highly volatile, can quickly evaporate and take away some of the moisture and fishy smell of the ingredients. Baijiu is used in less than cooking wine in cooking, and is mainly used to make complex dishes that require a strong aroma and a higher level of taste.
The difference in use is also very noticeable. Due to its mild nature and extra salt, cooking wine is suitable for almost all dishes that need to be cooked for a long time, and can add aroma without changing the taste of the original ingredients. On the other hand, baijiu is more used for high-end dishes that need to accentuate the flavor of the liquor or quickly remove the fishy smell during cooking, such as stir-fried or hot pot bases.
Why consider using baijiu instead of cooking wine?
Excellent deodorization effect:
Baijiu usually has a higher alcohol concentration than cooking wine, so it is more effective at removing the fishy smell of meat and seafood. Alcohol penetrates the ingredients to dissolve and remove the fat-soluble substances that cause the fishy smell.
Enhance food aroma:
Although baijiu has a strong aroma, it can add a unique aroma to a dish if used properly. Compared to cooking wine, the aromatic components of baijiu are not easily volatilized during cooking, which can leave a faint aroma in the dish.
Enhance mouthfeel and flavor:
The heating process of baijiu can help release the flavor of the ingredients, making the meat more tender and tasteful. At the same time, the volatilization of alcohol also helps to bring out the inner flavor of the ingredients, making the flavor of the whole dish richer and more layered.
Easy to obtain:
In many households, especially in China, baijiu is usually more common than cooking wine. Many households may have liquor stored for entertaining guests, while cooking wine may not be always available.
Suggestions for use
Although baijiu can be used as a substitute for cooking wine, it is necessary to pay attention to the control of the amount when using it. Due to the high alcohol content of baijiu, too much of it may make the dish too strong and affect the final taste. The recommended dosage is about half of that of cooking wine, and it needs to be adjusted appropriately according to the type of dish and personal taste.
How to properly use baijiu instead of cooking wine
Have you ever encountered a situation where you are busy in the kitchen and suddenly find that you run out of cooking wine? Today we will explore how to use baijiu as a substitute in this situation.
The basic difference between liquor and cooking wine
First of all, it is necessary to understand the main differences between the two. Cooking wine is usually a low-alcohol wine that contains a small amount of salt and spices, which is used to add aroma to food and remove fishiness. Whereas, baijiu, especially what we often call high-grade baijiu, has a stronger flavor and does not contain other additives.
Why choose liquor instead
In the absence of cooking wine, baijiu can be a convenient substitute. It provides a similar alcohol base to help ingredients better release flavors. At the same time, the alcohol evaporates quickly during the cooking process of the high-count liquor, which can leave a subtle aroma without covering the original flavor of the food.
How to use liquor correctly
Step 1: Control the dosage
Because the flavor of liquor is stronger, the amount used should be half or less of cooking wine. For example, if the recipe calls for 30 ml of cooking wine, then 15 ml of liquor is sufficient.
Step 2: Add it at the right time
The timing of adding liquor to dishes is also crucial. It is advisable to add liquor in the middle of the stir-fry dish to give the alcohol enough time to evaporate and leave a subtle aroma. Avoid adding it at the end of the cooking process, as the alcohol may not have time to evaporate completely, affecting the overall flavor of the dish.
Step 3: Pair the right dishes
Using baijiu instead of cooking wine is more suitable for cooking meat dishes, such as braised pork or stir-fried beef, as these dishes can benefit from the strong flavor of baijiu while removing the fishy smell of meat.
Precautions
When using baijiu instead of cooking wine, it needs to be considered that the taste of baijiu may have different effects on some dishes. In addition, for people who do not drink alcohol or are sensitive to alcohol, it is advisable to inform or consider using other non-alcoholic alternatives, such as chicken stock or water, although this may not fully mimic the flavor of the cooking wine.