Hard liquor is often served at the end of a meal to aid in digestion. For this purpose, spirits are very popular. Not every distilled beverage must meet this requirement, but some brandies are still used for this purpose. Read all about it here!
What makes a brandy a brandy? The classy-looking bottle? The burn in your throat? Rather not. Actually, brandies are made of one hundred percent fermented corn mash that is then distilled. Distilling retains the natural flavor of the contents of the brandy. Brandies can also be diluted with water.
The name brandy is often used in combination with the respective fruit used as raw material (eg. B. "pear brandy"). As a "fruit spirit" or "fruit brandy", brandies contain more than one type of fruit.
Brandies are not only suitable for drinking, they can also be used for many different purposes in the kitchen.
Brandies are often used for flavor enhancement: whether added to desserts, sauces, soups, etc. They are also used for flambés or to add a fruity flavor. They are ideally suited to add an extra flavor boost to jams and to make them more durable. It is important that the brandy harmonizes with the jam. If so, you can refine the jam just after it has been removed from the stove, just before filling in the glasses. The jam must not cook, otherwise the flavor evaporates.
To better preserve the jam, you can still add a little brandy (with at least 40% vol.) to the bottled jam. Light the brandy on fire, then immediately close the jar with the lid.
If baking soda is missing when you want to bake, it can be replaced with hard liquor. Add two tablespoons of brandy instead of a teaspoon of baking soda.