Now we are cooking! (with tequila, that is)
Feb 12 '02
The Bottom Line Tequila is an exciting and delicious element in Noveau Mexican cuisine. Find out here how you can make it shine in your recipes
Yes, cooking with tequila is not only posible, but an amazing epxperience you have to live yourself ASAP. But I will not go into recipes or even describe the fabulous dishes Iīve had the joy of tasting that were prepared using tequila. The reason for this review centers on a persisten question I have heard many times lately: "Which is the best tequila for cooking?".
Once again there is no simple answer, but it pretty much depends on WHAT you want to achieve in a dish. Just imagine: tequila can be used in a surprisingly vast array of elements, from salad dressings to sherbet. But I will give you the absolute best kept secret about tequila when it comes to cooking...
First, make shure you are using a 100% agave type.Once again, avoid using heavy colored aņejos or reposados: the best results are achieved using Blanco. Now, for the REAL key to sucess. Pour the bottleīs content in a deep dish or container, and leave it uncovered for 1 (one) week, at least.
As the alcohol evaporates, the resulting fluid constitutes an excellent ingredient to marinate shrimp, pork, fajitas,quail and even salmon. I have achieved fantastic results adding some parsley leaves (when used for white meats), or cloves (2 or 3 per QRT) when used as base for red meat sauces.
The virtues of this procedure, have a lot to do with the delicious flavor that agave is capable of contributing to almost any type of dish. It tends to be sweet and soft, and by reducing the alcohol content by means of prolongued evaporation, you simply magnify its delicious atributes without the hard, bitter and mostly unpleasent aftertaste produced by alcohols.
Just last week we were offered a series of exquisite dishes all prepared with tequila: a fresh green salad with goat cheese and tomato, gloriously covered in a dressing made with tequila, papaya and garlic...MAN! Next was a cream made of Artichokes, mushroom, berries and a slight touch of tequila. Words fail me to describe this one, really.
I could go on, and on. If anyone is interested, i can give you a few URLīs where you can find many good recipes, but remember: YOU MUST prepare your tequila properly. If you dont let it evaporate for a long period, you will simply castrate the tequilas potential to shine trough the recipe.
Remember to use top quality, 100% agave brands, and unless you plan to execute a "flambee" or similar stunts, use blanco or joven types. Aņejos are not good for cooking, due to the high woodden accents in the flavor. Only desserts may benefit from this condition.
Enjoy!
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