smoky flavor
So we have this whiskey we can't drink. It is so nasty. Very VERY smokey flavored. We are thinking to cook with it. Any suggestions?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
22 Comments:
I've never cooked with whiskey, but I wonder if the cooking-with-wine rule applies--If you can drink it, you can cook with it, and if you can't, don't.
betteirene at 12:55AM on 06/25/09
Ooh.
Mix it with some hard cider and braise a pork loin in it surrounded by peaches.
Or use it in a molasses and tomatoey marinade for beef or pork.
Add some to your homemade BBQ sauce or even bottled.
Mix with brown sugar and cayenne and rub on the outside of a ham.
Mix with Guinness, a little worcestershire, chopped onions and S&P and use as braising liquid or marinade.
Yum.
sadiepix at 1:23AM on 06/25/09
Oh yeah, totally braise with that shit. What kind of whiskey is it?
sailordave at 3:10AM on 06/25/09
Second the BBQ sauce. You could also try it in a glaze with brown sugar and chipotle. Oh yeah. use it as a marinade with cola and orange juice. Sounds bazaar I know, but very tasty.
finsbigfan at 8:44AM on 06/25/09
I make a smoked gouda risotto... , maybe you can cook the risotto using the licquor to give it smoky flavor and use less cheese in the end or using a regular gouda.
MadelynRodriguez at 10:10AM on 06/25/09
In this case, I disagree with the drink it/ cook with it rule. If you don't like the smokiness of a whisky, I can understand why you wouldn't drink it. Its not necessarily inferior quality. Use it to cook something that you WANT to be smoky.
I've used whisky for a Christmas Ham. It was pretty good.
engmcmuffin at 10:58AM on 06/25/09
3rd for BBQ sauce
This recipe is pretty good
http://allrecipes.com/Recipe/Bourbon-Whiskey-BBQ-Sauce/Detail.aspx,
GrimChef at 11:49AM on 06/25/09
Definitely can cook with it.
Agree with all above on the BBQ sauce.
Add it to a marinade for pork, or chicken (bourbon chicken anyone?).
Add a little to braising liquid for pot roast.
Add to a ham glaze or finishing sauce.
Try adding a little to cola for a beverage (unless it's just too smoky)
"Mix it with some hard cider and braise a pork loin in it surrounded by peaches."
OMG sadiepix- I LOVE that idea. Actually, I loved ALL you suggestions.
Grilled pork shish-ke-bobs with a peach-whiskey glaze?
CJ McD at 12:45PM on 06/25/09
Add some to a brine for grilled meats.
CJ McD at 12:47PM on 06/25/09
@CJ McD--thanks!
That is one of my favorite ways to do pork in the summer. I just toss all that in my cast iron pot and put it over the grill to braise for a few hours (or in the oven if it is not too hot.)
Dash of allspice and nutmeg does not hurt either. :)
sadiepix at 2:13PM on 06/25/09
It really sounds like a single malt Scotch whiskey to me, with a real smokey, peaty flavour - people would kill for it - I would save it for puddings at Christmas, or pound cakes - also, look for recipes on a Scotch whiskey website - try Glenlivet, Glendiddich, Highland Park.
bareneed at 4:09PM on 06/25/09
er, sorry, that Scotch whiskey brand should be Glenfyddich (duh!)
bareneed at 4:18PM on 06/25/09
mix a cup of the whiskey with a cup of good olive oil, mix well and pour it into a plastic bag with whatever type of steak you like and stash it in the ice box for at least 8 hours, it makes a great marinade.
olddad at 9:00PM on 06/25/09
Bread Pudding! Yum..
seikel at 10:05AM on 06/26/09
Hellzya! Braise some pork and/or barbeque sauce...
tis the season!!!!!
hungrychristel at 11:07AM on 06/26/09
Try Sauteed Salmon with Whiskey Sauce.
Hillary
Chew on That
Chew on That at 12:04PM on 06/26/09
Before giving up on it as a drink, have you tried the real "whiskey old-fashioned" recipe? Some muddled fruit, bitters, sugar cube, splash of sweet/sour/seltzer? Heavy on the bitters (if you like that flavor) could help.
Anneesha at 3:07PM on 06/26/09
Is it a single malt? If so, what kind? If it's an Islay, you'd probably be better off just gifting it to someone who likes that style. Other styles, I've found, are better suited to recipes (although I'm more likely to put some of BF's Jack Daniels into a recipe that needs whiskey than waste my single malt).
Amandarama at 4:11PM on 06/26/09
I am pretty sure it's a single-malt scotch. I will tell you what kind it is when I get home. I love your suggestions, though! Thank you very much. :)
blizcheetah at 11:47PM on 06/26/09
Single malt scotch is liquid gold to a scotch drinker. Give it to someone who would appreciate it, don't waste it on cooking.
dmcavanagh at 11:55PM on 06/26/09
Blizcheetah's husband here. There's not much left in the bottle so giving it away at this point would be odd. Plus I don't know anyone who likes single malt scotch as much as I do. You did guess very well, it's an Islay single malt...Bowmore. I find it odd that I had such an adverse reaction to it. I have a Laphroaig that I quite enjoy. But, I doubt I'll cook with it. I'll just keep it on the shelf until the mood strikes me, then I'm sure I'll enjoy.
But I love your cooking suggestions. I usually buy a bottle of Wild Turkey to cook with. Definitely will give it a go with some of your suggestions. Thanks much!
blizcheetah at 3:32AM on 06/27/09
One of my favorite ways to cook venison tenderloin is to slice it thin, marinate it for about two hours in cheap bourbon, then bread it and pan fry it.
jboylan at 8:36PM on 06/27/09