Can liquor replace cooking wine for cooking, and can liquor replace cooking wine when cooking?

Baijiu can be used as a substitute for cooking wine in an emergency, but it is not advisable to replace cooking wine every time you cook.

The alcohol concentration of liquor is generally around 57°. Higher ethanol content has strong permeability and volatility, which will destroy the proteins and lipids in meat to a certain extent, destroy the original taste of dishes, and taste relatively poor. The sugar and amino acid content in liquor is lower than that of cooking wine, and the effect of improving taste is not as good as that of cooking wine.

Cooking wine is a general term for all cooking wines, mainly including rice wine. Its function is to remove the fishy smell of fish and meat, increase the aroma of the dish, and help various flavors such as salty and sweet to fully penetrate into the dish, at the same time, it is also rich in a variety of essential nutrients, and even can maintain chlorophyll.

The reason why cooking wine can play this role is that ethanol in wine has a volatile effect, which can volatilize the proteins and amines that have a fishy taste in meat. The alcohol concentration of rice wine and other alcoholic beverages is relatively low, generally around 15°C, which does not destroy the proteins and fats in the meat while removing the fishy taste.

Baijiu cannot be used as a substitute for cooking wine. Because the alcohol concentration of liquor is generally about 57°, the higher ethanol content has strong permeability and volatility, which will destroy the proteins and lipids in the meat to a certain extent, destroy the original flavor of the dish, and the taste is relatively poor.

Can liquor replace cooking wine for cooking

Cooking wine is a general term for all cooking wines, mainly including rice wine, and then made with a variety of spices such as pepper, spices, cinnamon, cloves, sand kernels, ginger and so on.

The ethanol content of liquor is higher than that of cooking wine, but the content of sugar and amino acids is lower than that of cooking wine.

In the cooking of dishes, the seasoning effect of cooking wine is mainly to remove the smell and enhance the flavor, and it is rich in amino acids.

It depends on the ingredients for cooking, usually liquor cannot replace cooking wine. Because cooking wine has a low alcohol content, it does not destroy the taste of the protein and lipid substances in the meat, and volatilizes with the alcohol when heated to achieve the purpose of removing the smell. Because of the high alcohol content of liquor, it will destroy proteins and lipids, which will not only cause nutrient loss, but also affect the taste of food, and the taste is not good.

There is a big difference between cooking wine and liquor, the low alcohol content of cooking wine is a reason, and a large amount of raw aromatic substances in cooking wine can greatly increase the fragrance and remove the fishy smell. In addition, the amino acids in cooking wine can also be combined with the sugars in food to form aromatic substances, resulting in an attractive aroma.

Many friends think that cooking wine is also wine, so they will use white wine instead of cooking wine, Yuan Kun loves food to remind everyone that this cooking method is not advisable. If there is really no cooking wine temporarily, it is recommended that you add more white vinegar during the cooking process. If you want to add liquor, you must not add too much.

The alcohol concentration of pure liquor is higher than that of rice wine, generally around 57%. Higher ethanol content destroys the proteins and lipids in meat to some extent. Moreover, the sugar and amino acid content in liquor is lower than that of cooking wine, and the effect of flavor enhancement is obviously not as good as that of cooking wine.

Therefore, it is best not to use liquor instead of cooking wine, and if you must use it, it is also best not to use too much.

The time it takes for cooking sake to be used in cooking should vary depending on the ingredients of the dish. For example, cooking wine should be put in the cooking wine after the fish is fried; Stir-fried shrimp and fried shredded pork should be stir-fried in the main ingredient and then put cooking wine; To make soup, you should add cooking wine after the soup is boiling.

Liquor is not a substitute for cooking wine when cooking.

Because the alcohol content in cooking wine is very low, and cooking wine contains ester aroma, amino acids and other substances, it has the effect of removing fish, and will not destroy the nutrients and taste of food after being added. The main ingredient of liquor is alcohol, although it also has the effect of removing fish, but due to the high alcohol content, it will destroy the nutrients and taste of the food after being added, and the effect of increasing the flavor is far inferior to that of cooking wine.

Extended information: Cooking wine contains a certain amount of ethanol (alcohol), which can play a role in removing fishy odor and odor. When cooking meat and fish stew, put an appropriate amount of cooking wine, which can have a lipidizing effect with the dissolved fat after heating, which can increase the freshness and taste.

When cooking green leafy vegetables, add a little cooking wine to protect chlorophyll.

Cooking wine is rice wine, the general alcohol content is not high, after the ethanol in the wine volatilizes, it can remove the fishy smell of fish and meat. Because rice wine contains a lot of sugar and amino acids, it can increase the aroma of dishes, adjust the salty and sweet taste, and make the dishes taste better. The alcohol content of liquor is generally much higher than that of rice wine, especially the content of ethanol often has a destructive effect on the protein of meat.

The sugar content of liquor is lower than that of cooking wine, and if it is cooked into dishes, fish and meat will have no taste, and the effect is much worse than that of cooking wine.

It's completely okay, cooking wine is more like Huadiao and the like, used to remove the fish, increase the flavor and smell faster, while the liquor has the same cooking effect, the smell is also slower, and the same dishes with the aroma of liquor is stronger and more used for meat.

No, the alcohol concentration of liquor is at least more than 20 degrees, and the highest is 60 degrees, and ethanol, the main ingredient in liquor, has strong permeability and volatility.