By Matt Frazier and Stepfanie Romine
Published 2021
Typically, we use broth in place of oil when sautéing food. But instead of using a final splash of broth to release food from the pan and to scrape up the tasty bits left behind, consider using an alcoholic beverage instead. The alcohol will cook off almost entirely, and you’ll be left with tons of flavor. White or red wine is a good choice, but you can also use sherry, rum (excellent in black bean dishes or those with Caribbean or Latin flavors), or bourbon (for tempeh or mushrooms). Just keep in mind that if you wouldn’t drink it, you shouldn’t cook with it!
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