Whisky with food
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The idea of drinking whisky with food is considered
Whisky is also used as an ingredient used in the preparation of various dishes and foods.
History
Whisky and food
Many people are skeptical about the idea of enjoying
Whisky and cooking
Few Scottish cook books contain reference to the use of whisky in cooking. There are only a few traditional recipes such as cranachan[6] and trifle. Most cooks and professional chefs only consider the use of brandy, sherry, or port in the cooking process.
There are many theories as to why whisky has been overlooked. One is that whisky was considered too precious a drink and its use in cooking would be a sacrilege. On the other hand, another theory said that whisky was its own worst enemy, because of its harsh flavours and aromas. Today chefs and cooks are experimenting more with whisky in recipes. In Kentucky, a bourbon-style cooking school has been established by Jim Beam with demonstrations each September at the Kentucky Bourbon Festival.
Whisky and food pairings
When pairing whisky with food, the characteristics of the meal it will compliment is taken into consideration. Whisky and food pairing may complement and enhance one-another, such as a highly
- Food with strong, peaty whiskies: strong, peaty whiskies such as the Islay whiskies; Laphroaig, and the Bruichladdich distillery, may be complementary, with tea-smoked chicken, teriyaki salmon, plain dark chocolate, baba ghanoush, Middle Eastern style lamb meatballs or kofte and haggis and strong blue cheese.
- Food with medium bodied rich whiskies aged in sherry or European oak casks: these whiskies may go well with rich fruit cakes: Roast venison, especially with caramelised roast root vegetables, ginger biscuits, sticky toffee pudding, mature cheddar, char siu pork and seasoned or grilled steak.
- Light fragrant whisky with a touch of sweetness: the distilleries that brew such whisky are the Knockando distillery, the Jura distillery, the Glenfiddich distillery and the Glenkinchie distillery, and others. Such whisky may go well with sushi, smoked salmon, parsnip soup, bread and butter pudding, cranachan, Cullen skink (smoked haddock soup), goat's cheese and cream cheese.
Cinnamon, ginger, pepper, and star anise may provide a spice bridge between food and whisky.[citation needed] Grassy malts may be enhanced when a dish contains herbs like tarragon, basil, mint or thyme.[citation needed] Summer fruits may go well with malty, floral Lowland whiskies such as redcurrant, while citrus fruits may be a good match with peaty Islay malts.[citation needed]
Foods
Seafood
Seafood dishes such as scallops go well with sweet, light, vanilla-tinged malts matured in bourbon casks.[1] In general, smoky whiskies such as Islay malts go well with fish, and are often drank with oysters or smoked salmon.[1]
Sushi
Sushi can be paired with a variety of whiskies, but Whisky Magazine found Talisker came out on top in testing.[7] Ardbeg is also recommended, due to its salty, briny quality.[8]
Red meat
A rich, sherried whisky like Auchentoshan Three Wood can be drunk with steak.[1]
Charcuterie and cold meats
Ardbeg's saltiness complements ham and salami.[8]
Indian food
Indian food, such as that cooked in a tandoor goes well with smoky whiskies.[9]
Desserts
Sweeter whiskies naturally go better with desserts, such as Mortlach, a
generally pairs well with plain dark chocolate.Whisky and cooking
Whisky is ideal for cooking in stir fries or any Asian cooking and as a finishing to a dish, such as the haggis on
Single malt whiskys can be used in various dishes to enhance their flavor.[10] Some sauces include whisky in their preparation.
Whisky sauce is a sauce in Scottish cooking, which has become popular globally. It is created by pouring an amount of whisky into a saucepan. It is then set alight, in order to make sure that the sauce is not too bitter. Double cream is added whilst stirring. The heat is then reduced so that the sauce can thicken and finally seasoning such as salt and pepper is added.
Chef Paul Rankin often uses whisky in his cooking.[11]
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Hollandaise sauce prepared with whisky
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Chocolate chip muffins with banana and whisky
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A sauce for chili stew prepared using whisky
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A steak sauce prepared with whisky and tomato
See also
- Foodpairing
- Scottish cuisine
References
- ^ a b c d e f Simons, Jake Wallis (18 Jan 2013). "Burns Night: care for a whisky with your steak, sir?". The Telegraph (UK).
- ^ Buxton, Ian (November 5, 2010). "Dabbler Soup – Whisky and food". The Dabbler.
- ^ Beckett, Fiona (November 30, 2012). "Pairings: Which foods pair best with whisky?". Matching Food & Wine.
- ^ "Myths about Alcohol". Missouri Department of Mental Health.
- ISBN 978-1-909108-55-4.
- ^ "Whisky recipes". BBC Food. Retrieved 29 January 2013.
- ^ "A fishy tale". Whisky Magazine. October 2003. Retrieved 29 January 2013.
- ^ a b c d "Whisky brands recommend food pairings". Harpers magazine. 7 September 2012.
- ^ Naraynen, Prema (Jan 27, 2013). "Whisky goes great with vegetarian food". The Times of India. Archived from the original on February 16, 2013.
- ISBN 978-90-209-9607-4.
- ^ "A spicier side of Ireland". Whisky Magazine. July 2004. Retrieved 29 January 2013.
Bibliography
- Maclean, Charles (2008). Whisky. Dorling Kindersley. ISBN 978-1-4053-2814-2.
- Jackson, Michael (2005). Whisky. Dorling Kindersley. ISBN 978-0-7513-4434-9.
Further reading
- Fowler, D.L. (2013). "Bourbon in the Kitchen". Essentials of Southern Cooking: Techniques and Flavors of a Classic American Cuisine. Lyons Press. pp. 16–17. ISBN 978-1-4930-0399-0.
- McConachie, S.; Harvey, G. (2008). The Whisky Kitchen: 100 Ways with Whisky and Food. GW Publishing. ISBN 978-0-9554145-7-2. 224 pages.
- Ridgaway, D. (2011). The Gourmet's Guide to , Cooking with Liquors and Spirits. Quarry Books. pp. 28, 40, 73, 80, 99, 130, 136, 140, 228. ISBN 978-1-61058-101-1.
- Tolley, L.; Merrell, M. (2006). Cooking with Jack: The New Jack Daniel's Cookbook. Hill Street Press. ISBN 978-1-58818-119-0. 184 pages.