"Goomba" > wrote in message
...
> 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?

Well as some have said you risk getting shitfaced, assuming 1 ounce of
liquor can do that to you.

Alcohol in a sauce makes it have a kind of bite and an aroma that can
compete with the food. Depends too on what you are putting the sauce on.
French sea scallops would not benefit but a slab of sliced medallions of
tenderloin in a cognac sauce would not suffer.

IN general it lends a sharp, acidic flavor plus an alcohol fume aroma.

Paul