On Sat 02 Aug 2008 08:34:14a, Goomba told us...

> When using alcohol to deglaze a pan or into a sauce, I'm wondering what
> the difference in taste is if you do or don't set it ablaze? I mean, how
> does burning it change the flavor?
> Anyone know?

IME, if you don't burn it off, it tastes boozier. By burning it off, it
leaves only the essence of the flavor and not particularly the taste of
alcohol. Depending on what you're making, sometimes either case may be
desirable. I find, for example, that I enjoy Bananas Foster better when the
rum isn't entirely burned off. OTOH, a sauce for meat with brandy as a final
component, is not one where I want it to taste of booze.

--
Wayne Boatwright
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Saturday, 08(VIII)/02(II)/08(MMVIII)
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Don't start an argument with somebody
who has a microphone when you don't;
they'll make you look like chopped
liver. --Harlan Ellison, on hecklers
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