Whisky (or Whiskey) Fi
Aug 9, 2014 at 6:50 PM Post #406 of 1,408
Wanted to use some cheap whiskey in case this idea backfires.  Anyone done this before?

Currently soaking the burger in my fridge completely covered with whiskey. I figure this way I get the most intense whiskey flavor I can possibly get. 




Oh nooooo....

My chef and I have had a very intense discussion on this matter. Ultimately, using alcohol as a marinade is a sure way to ruin a cut of meat, if not used with extreme care.

There are ways around it, but alcohol at strengths above really anything past 18abv or past most fortified wines.

To keep it simple, high proof spirts like whisk(e)y start cooking the meat after contact beyond 15 minutes. I could get into how the alcohol effects the protein structures and prevents the meat from absorbing juices, but you probably get the jist of it.

Basically, to infuse the enough flavor of a whisk(e)y to actuallu taste it, you would be causing it to dry out during the cooking process.

The two easiest fixes are to reduce the whisk(e)y with other spices and sugars to make a sauce, or to spray whiskies mixed with say applejuice (a honey vinegar mix) or something similar during the cooking.

Alcohol is the enemy of a good stake. Alcohol is a great carrier of flavor.
 
Aug 9, 2014 at 7:03 PM Post #407 of 1,408
The burger came out REALLY good. I didn't know how to cook it so I just invented a way and it worked well. I wrapped the burger all the way with tinfoil and put it on the grill for about 8 minutes. I then took it out of the tinfoil and cooked both sides @ 700F for 2 minutes and 30 seconds. The burger had a strong whiskey flavor and none of the alcohol was dripping off the burger. Most importantly it was fully cooked and insanely juicy. 
 
Aug 9, 2014 at 9:47 PM Post #408 of 1,408
Well I can't condone the use of Jack Daniels...I can't stand that stuff.

But I have used whiskey to make a sauce, of sorts. I always brush butter or oil on my steaks before seasoning, but I've thrown some butter into a skillet with some whiskey and Worcestershire sauce. That gives the meat just enough of the flavor while letting the meat's flavor shine.
 
Aug 9, 2014 at 10:51 PM Post #409 of 1,408
Well I can't condone the use of Jack Daniels...I can't stand that stuff.

But I have used whiskey to make a sauce, of sorts. I always brush butter or oil on my steaks before seasoning, but I've thrown some butter into a skillet with some whiskey and Worcestershire sauce. That gives the meat just enough of the flavor while letting the meat's flavor shine.

 
I picked JD because a small bottle was like $10. It was the cheapest whiskey I could find that I've heard of. I used about 4 shots of JD to soak into the burger. What I didn't realize is cooking the burgers the way I did, didn't burn off the alcohol. I felt a slight buzz 15 minutes after finishing he burger. If I cook the burgers again I'll use a higher quality whiskey. 
 
Edit: I'm a hardcore scotch drinker so yeah JD isn't my cup of tea. 
 
Aug 9, 2014 at 11:34 PM Post #411 of 1,408
I'm sure Jack has a place among whiskey drinkers, but it's probably the reason that I avoided whiskey for several years before I found what I liked (Jameson, Bourbon, and some Scotch).

 
I really want to meet a whiskey drink who drinks JD because they like whiskey and just not drinking it to get drunk. The only time I've ever seen people drink JD is when they want to get completely drunk.  
 
 
You are different from me. Every bourbon I've tried I've been unable to enjoy it, the same can be said for jameson. Either the flavor is too strong or I just outright feel sick drinking it. 
 
Aug 11, 2014 at 12:17 AM Post #412 of 1,408
I really want to meet a whiskey drink who drinks JD because they like whiskey and just not drinking it to get drunk. The only time I've ever seen people drink JD is when they want to get completely drunk.  


You are different from me. Every bourbon I've tried I've been unable to enjoy it, the same can be said for jameson. Either the flavor is too strong or I just outright feel sick drinking it. 


I would probably suggest sticking with Gentleman Jack due to the double Lincoln County Process (post distillation and again after being pulled from a barrel), otherwise, a decent blend would be a better fit for a palate overwhelmed by the rich flavor of Kentucky or Tennessee whiskey.
 
Nov 23, 2014 at 11:17 AM Post #414 of 1,408
Subbed*
 
Relatively new Head-Fi member and was happy to see a whisk(e)y thread.  Personally prefer bourbon and am gradually exploring various single malts... I do tend to collect and trade so happy to do business if I have something you want.
 
Favorite bourbons are easily Woodford Reserve, Angel's Envy and pretty much anything Buffalo Trace owns (all their brands)
 
Always looking for...
-Buffalo Trace Antique Collection (any of the 5)
-Pappy (any year - 10,12,15,20,23)
-Angel's Envy Rye or Cask Strength
-Four Roses Limited Edition Small Batches (have two 2014's and one of the 125 year anniversary 2013)
-Woodford Reserve Master Collection (will take anything except the Classic/Straight Malt's from last year - have 2 bottles of this years Pinot Noir finish)
-Anything rare/unique (Jefferson's Ocean is one I picked up recently - cool story and flavor)
-Unique bottlings for Japan - really cool collectability here so def looking for some of these like the Blanton's or Four Roses ones
 
Scotch I'm still exploring.  Found that anything with the Gordon and MacPhail bottlings are worth a try.  Really interested in some of the Japanese Whiskeys as well.
 
 
Another area where "welcome and sorry about your wallet" definitely applies!!!
 
Dec 19, 2014 at 6:41 AM Post #415 of 1,408
While in central London yesterday, I popped into Milroy's of Soho, the whisky shop. Unfortunately, there's not much stock there, but that's actually good news. They have bought themselves out of the Jereboam Group and are becoming independent again.
 
So, some time in February, they will re-open the shop (including a bar) and, I hope, the dizzying array of whiskies that they used to have.
 
I did buy one of the remaining bottles of their own label Islay, which was very nice indeed.
 
Dec 19, 2014 at 11:55 AM Post #416 of 1,408
  While in central London yesterday, I popped into Milroy's of Soho, the whisky shop. Unfortunately, there's not much stock there, but that's actually good news. They have bought themselves out of the Jereboam Group and are becoming independent again.
 
So, some time in February, they will re-open the shop (including a bar) and, I hope, the dizzying array of whiskies that they used to have.
 
I did buy one of the remaining bottles of their own label Islay, which was very nice indeed.

Nice!  Is that a single malt, or a vatting of multiple Islays like Caddenhead does with their "dregs"?
 
Dec 19, 2014 at 1:16 PM Post #417 of 1,408
  Nice!  Is that a single malt, or a vatting of multiple Islays like Caddenhead does with their "dregs"?

Single malt. Once they're independent, I hope they'll carry on doing their own-label stuff. It tends to be very good.
 
Their other plans include a whisky bar on the ground floor and a cocktail bar in the basement. There was also talk of getting some casks in for people to try making their own blends.
 
But the great appeal of Milroys in the old days was the hundreds of whiskies, both Scotch and from elsewhere, that they had on offer. I had some from there whose distilleries no longer exist, so are increasingly rare and expensive these days, like Brora, St Magdalene and Port Ellen. I hope they go back to the way they used to be.
 
Dec 19, 2014 at 1:21 PM Post #418 of 1,408
  Single malt. Once they're independent, I hope they'll carry on doing their own-label stuff. It tends to be very good.
 
Their other plans include a whisky bar on the ground floor and a cocktail bar in the basement. There was also talk of getting some casks in for people to try making their own blends.

Blending is very, very difficult.  That sounds like a fun venture.  We attempted to do that for a tasting at my whisk(e)y shop... the effects were, well, disappointing. haha
 
Dec 19, 2014 at 1:28 PM Post #419 of 1,408
  Blending is very, very difficult.  That sounds like a fun venture.  We attempted to do that for a tasting at my whisk(e)y shop... the effects were, well, disappointing. haha

I'd be wary of wasting good spirits, but I'd assume any blending sessions would be mentored by an expert.
 
Reminds me of Oz Clarke and James May in a California winery, where they have Enomatics dispensing taster samples of wine, and using them to make their own blend.
 
Dec 19, 2014 at 1:36 PM Post #420 of 1,408
Noob audiophile here, been exploring all kinds of whiskeys for a while now. Quite pleasantly surprised to find a whisk(e)y thread here and wanted to say hi.  Favorites include islay as well as some highlands, like Highland Park.
 

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