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Alma Lach

Liquids in Cooking

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
Water has no flavor. Therefore, whenever possible cook with stock, wine, vermouth, or beer. If using water, season it with butter, sugar, and salt when cooking vegetables, or add a few vegetables such as onions and parsley to give the water flavor when cooking foods other than vegetables.

Dry wines, ranging from 10 to 13 percent alcohol, are used in sauces and meat dishes. The long cooking process volatilizes the alcohol from the wine, leaving nothing but bouquet and flavor. Wine helps to tenderize less tender cuts of meat. Unless otherwise stated, the recipes in this book have been made with moderately-priced red or white imported Bordeaux wines.

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