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I have questions about alcohol in cooking.

The Gawler cookbook mimics traditional fruitcake's steeping dried fruit in brandy etc,
with boiling water.
The traditional method enriches flavours well — could it slightly ferment or decompose the dried fruit?

On a similar note, does cooking wine in risotto or lentil-nese sauces degrade it unacceptably?
I know it increases sugars… but there isn't that much to change…

Nothing wrong with it enjoy!
Dx 1992 OMS 25-2-09
Cheers, thanks.
Thanks again for your advice about mimicking cream-cheese icing, too.
Go for it, Michael! I am going to soak my Christmas cake fruit in duty-free Grand Marnier in a very generous measure!

Will also attempt a soy milk chocolate/orange custard in the thermomix, liberally laced with either Grand Marnier or Cointreau!

Cheers, and cheers again,


OMG December 2011 OMS January 2012 OMS Retreat March 2012 Benign MS Sep 2015
Two Very Mild Relapses since diagnosis. Copaxone May 2013 No new lesions on MRI since diagnosis
Chocolate/orange soy custard?! Yum.
I might go orange tofu (mock-cream-cheese icing...

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