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Answer within next 25 mins please??!

Kangirl

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I have no brandy with which to flambe my beef chunks for making traditional beef stew (I want to really seal the flavour in) - is there any other hard liquor that will do this and not taste like crap? Whiskey? HELP!!!
 

Kasper

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Screw the meat, drink the Whiskey.

Yeah, I'm no help.

Seriously though if you were going to use Brandy you're prolly better with some kind of red wine seeing as Brandy is closer to wine than spirits. Even beer would be better than a hard spirit imo.
 

nozflubber

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could try cognac

nm, that is brandy.... ummm, Southern Comfort would prolly be ok
 

Valiant

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I'd say red wine would be the best replacement.
 

Lady_X

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i agree red wine is the only other thing i would use
 

Totenkindly

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Triple ditto, that was my first thought.

PS. do NOT use creme de minthe.
 

Ivy

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I'm no chef but I thought you needed something with a higher percentage of alcohol than wine to flambe with.
 

Lady_X

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really? well hell try tequila then...maybe??
 

Kangirl

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Aw fuck, Jennifer, I just dumped in a ton of Creme de Menthe AND some Chocolate Liqueur. :D

I have a bottle of red in with the stew but this is for the 'sealing' part so yes, it does have to be hard alcohol (I wanted to flambe the meat chunks after browning). I used some whiskey. This better not taste like shit because mt whole kitchen is splattered with fat, I'm sweating like a pig and...yeah. This better taste good. I am going to lose major points with the bf if it isn't.

Thanks for all the fast responses!!! Wish me luck. :)

EDIT: Yes, I consumed some whiskey. What do you take me for?
 

miss fortune

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too late, but I've heard good results from bourbon in the place of brandy in the past- some of the same flavor characteristics (oaky, slight vanilla flavor and such)

if you want to flambe you need a higher alcohol content than wine will provide for you- 80 proof at the minimum- wine's a lot better for braising and stewing (or drinking!)
 
O

Oberon

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I'm no chef but I thought you needed something with a higher percentage of alcohol than wine to flambe with.

Ives, these people apparently don't know what flambé means!

It's got to be hard liquor, folks, or it won't light off. I recommend Bacardi 151 myself.
 

Kangirl

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Mmmm. Bourbon does sound like it could be yummy.

The stew was a success, btw. Even got the bf's seal of approval and his pic is in the dictionary next to 'snobby, picky eater'. Thanks again for the help! :hug:
 

Lady_X

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of course bourbon! you're so smart whatever! :D
 

Lady_X

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me too!
Alcooliques11.gif
 
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