Chefs will tell you to only use wine in cooking that you would also drink. Bull ****. Harsh alcohol cooks so much better. Cheap full bodied beer for brats, months old wine in the fridge for sauces, cheap af bourbon for glazes. Anything being cooked down imo should be strong tasting alcohols as they provide so much more flavor.
Cognac however…… cant soak a dessert in crap. Pony up on the cognac lol.
Cognac however…… cant soak a dessert in crap. Pony up on the cognac lol.
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