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Hennessy cognac

post #1 of 12
Thread Starter 
So my DH got this gift from one of his employees..
Hennessy X.O cognac, 750ml bottle in a beautiful box..
I/we have never had this stuff and I thought I'd ask you guys the what's what of it..

What does it taste like? Would you cook with it or just keep it for drinking? I tend to use a lot of wine in my cooking and wondered how this would fare? Also, what happens to it after the bottle is opened? If you only used a small amount would it last for ages or go off after being opened?? Do I need to pour it into something else or will it be fine in the original bottle?
Sorry for all the questions but this is a product I've never really thought of buying as its a fairly pricey item here... Thanks for your help..
post #2 of 12
That's really spendy. Keep it and pour it as a show of wealth when you have some Asian friends over.
post #3 of 12
Joyful, Hennessy cognac is very toxic and extremely bad for you. I suggest you send it down here for proper disposal. :beer:
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 12

Savor and enjoy

What a wonderful gift!
It's like a vapor of brandy.
Not for cooking, just drinking from a snifter.
Wonderful at the end of a great meal.
:bounce:
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #5 of 12
My brother's favourite drink - heresy to all our relatives who naturally believe that a single malt cannot be bettered :D
post #6 of 12
Thread Starter 
Thanks for the tips everyone!
KYHeirloomer, sorry I won't be able to send it on to you.. I'm thinking this toxic and extremely bad product is gonna be pretty darn good!! :lol:
post #7 of 12
I think I use Hennesey's Very Special Cognac. A TBSP to finish off a nice batch of French Onion Soup is beyond belief! If I remember rightly, cognac is brandy that has been distilled. I've used Cognac almost interchangeably whenever a brandy was required in cooking.

doc
post #8 of 12
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #9 of 12
Thread Starter 
Thank you for the link cape chef. It answered one of my questions right away.
post #10 of 12
Yup, that's some good stuff! Did the employee want a raise? A promotion? :D It is pretty strong, though, so unless you are used to drinking hard liquor, go easy.

Cognac is actually a very fine type of brandy, and XO has been aged the longest of Hennessy's cognacs, I think. Since it is a distilled product, the only storage issue you might have is evaporation if you keep it too long. But once you taste it, I doubt you'll just let it sit. :lips: But do leave it out on display -- super-impressive, and not just to Asians. :lol:

If you do want to cook with it, besides deltadoc's good suggestion, you could use it in anything that would otherwise take brandy, such as a hard sauce for steamed pudding, or a splash in a pan sauce for steak -- but since this is really, really good stuff, use it to complement other really good ingredients. Don't waste it on minute steaks. :eek:
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #11 of 12
Contibutes nicely to champagne truffle filling too! Yum!

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #12 of 12
Normally, it disappears with alarming rapidity. My parents and inlaws insist this is because it evaporates (parents) or the bottle leaks (inlaws.)

Mmmmmm... steak au poivre with proper brandy-laced pan sauce..... :smoking:
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