mrscotchguy
1000+ Head-Fier
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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.