Hedra42 on 16 March 2016
IMO alcohol is much better in food. Contrary to popular belief, it doesn't all burn off when cooking, and so it's still evapourating on the plate, meaning that the food smells stronger, therefore enhancing the taste of it. I recall learning about how alcohol bonds with certain fats in food at a molecular level and so helps mix flavours in cooking.
So yeah, I pour more of it into the pot than I do down my throat, but I'm still partial to an occasional cider.
