It’s not unusual for bourbon to appear in barbecue sauces or sweet desserts, but now top chefs are finding new applications for whiskey in kitchens where wine once ruled, bringing whiskey’s beautiful flavors to salads, seafood, bacon, and more. Here are some great ways to have your whiskey—and eat it too.
At Hewn Bakery in Evanston, Illinois, Ellen King caramelizes onions to fold into her rye bread dough, deglazing the pan with F.E.W. Spirits’ bourbon. “You’re getting up all the fond from the onions, that dark rich flavor,” she says. “The alcohol gets all cooked off, so it’s really just...
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