cowdery Posted March 13, 2000 Share Posted March 13, 2000 I have been corresponding with someone who cooks as a serious hobby and uses bourbon in lots of sauces and gravies. We have been talking about what bourbons to use. I don't cook much, so I'm no expert, but I have always subscribed to the theory that you should always use the best ingredients you can afford, so good bourbon would be recommended for the best results. Does anyone have a contrary opinion? Any particular brands that you think cook better than others?--Chuck Cowdery Link to comment Share on other sites More sharing options...
Theron Volkman Posted March 23, 2000 Share Posted March 23, 2000 I'm not a real good cook but I do enjoy expermenting with different recipies from time to time. I once had a locally respected wine merchant and amateur gourmet cook tell me to cook with the best and drink the rest. Might also apply to bourbon I suspect.Theron Link to comment Share on other sites More sharing options...
cowdery Posted March 23, 2000 Author Share Posted March 23, 2000 "Cook with the best and drink the rest" makes sense to me. By the way, I should have mentioned in the original post that my correspondent and I settled on Old Fitzgerald 1849 for his recipes.--Chuck Cowdery Link to comment Share on other sites More sharing options...
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