In this issue

In the hundreds of recipes I’ve cooked and written for Cook, I can’t stress enough the importance of basic techniques and basic recipes. While we may change theme cuisines or ingredients every month, what remains the same are the techniques I use. Whether it be frying, braising, stewing, poaching or grilling, the techniques stay the same even if the ingredients are worlds apart.

This month, we cook a few dishes with something I’m not a fan of – alcohol. Apart from a few early teen years when drinking seemed like a requirement to be able to belong, you’ll hardly see me with a drink in my hand. The occasional cocktail is fine, or the odd celebratory sparkling drink, but unlike the majority of men my age, beer, wine and whisky just never agreed with my palate. Getting tipsy, much less getting pissed drunk are also things I don’t enjoy, so unless I really have to, I just never consume alcohol…uncooked that is.

Cooking with alcohol has long been a part of the culinary world. I’m sure that from the very first time man discovered the magic of fermentation, a splash or two of their favorite poison found its way to the pot. It’s not exclusive to the French or Italians either, as a number of Asian cuisines have also been known to use their local wines in cooking. Xiaoxing wine, Sake and Mirin are just a few examples of cooking and drinking wines and spirits that are widely used in Chinese and Japanese cooking. From bottlefuls of wine to a shot of two of vodka to marinating in beer, cooking with alcohol has given many a dish that distinct sweetness, fermented flavor and acidity, even bitterness that only alcohol can provide.

With the holiday months fast approaching, why not get a head start on the celebrations and open a few bottles to drink and cook with? And since practice makes perfect, trying out new recipes with wine and liquor this early can ensure that by the time the holidays come, you would have already perfected your new favorite recipes. Enjoy! Tagay na!

COOK MAGAZINE Magazine Description:

Being the oldest monthly culinary magazine in the Philippines, Cook Magazine continues to evolve and adapt to the interests and demands of our readers and supporters. We at Cook Magazine pride ourselves with providing our readers and advertisers practical, kitchen-tested recipes from our country’s top chefs and food experts, local and international dining destinations and food-related features and event partnerships. We look forward to leading the way in sharing our love of food for years to come.