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Have you ever incorporated rum into your cooking regime? Well, we are not talking about those rum chocolates or the rum cake that you bake during your leisure hours. What we are indicating here is savoury! Rum is a highly versatile alcohol that has the potential to add an all-new dimension to a lot of dishes, from pan-glazed pork to delightful seafood items.
In this article, we will learn about some basics of cooking with rum. But before we get started, you must know the first rule of using rum in the kitchen: picking the right bottle. Dark and aged rum is ideal when it comes to cooking dishes with potent flavours, such as pork or beef stews. For cooking seafood or poultry, white rum is always preferred.
As a rule of thumb, always pick a high-quality brand of rum as a cheap one will often deteriorate the dish. It will taste really bitter. So, it is always advisable to taste some before adding it to your recipes to make sure that the end result is pleasant.
Dark and spiced rum is great for adding a tinge of flavour to your dishes. But remember, do not cook the rum for too long as it will make the alcohol burn off. Also, light rum is not very potent so it will seldom overpower the flavour of your dishes unless you add too much of it.
These are some of the tips that you must keep in mind while cooking with rum. Because this alcoholic spirit is so nice and versatile, there is a lot that you can do with it. Just be creative and do not overthink or overdo it. Remember when you are cooking with rum, it will eventually serve as an accentuating element and not necessarily the focal point.
Many websites offer a range ofalcohol gift sets along with the finest quality of alcohol. You can browse these websites to find the best rum for your kitchen.