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#1
08-11-2002, 12:45 PM
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 alcohol and food How can the volume percentage in alcohol affect a products final outcome, especially in baking and pastries? I've been doing a lot of research on this and I can't really find a definitive answer. Thank you!  |
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#2
08-11-2002, 01:00 PM
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| Hi Wannabechef, Can you be a little more specific? Are you asking if alcohol plays a role in a scientific way? or as far as flavoring... As far as baking and pastries (i'm not a pastry chef) Alcohol is a primary flavoring medium. since it is already a fermented end product it will effect food in that manner. If you can shed a bit of light on your studies perhaps we can be of more assistence 
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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