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  • bizarroland@fedia.ioOP
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    1 month ago

    One semi-accidental food discovery I made is when you are sauteing onions and mushrooms, put a dash of soy (or even better liquid aminos) and then when they are almost done throw about a shot of red wine in and simmer it out. The combo brings out so much flavor that it’s almost overpoweringly good!

    • Codex@lemmy.world
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      1 month ago

      Some alcohol cooks off when used this way, but not all. Be cautious when cooking for others to mention this so non-drinkers can make an informed choice.

      It can be a delicious addition though: alcohol dissolves flavor and aromatic compounds that water and fat cannot, so you get a lot of unique flavors especially from barrel-aged drinks like whisky and wine.