Onboard Hospitality - - How To... -

Like salt, al­co­hol brings out the flavour in food and makes flavours more in­tense

Al­co­hol mol­e­cules are volatile, mean­ing they evap­o­rate rapidly swiftly car­ry­ing sub­tle aro­mas to your nose

Al­co­hol bonds with fat and wa­ter to bridge the gap be­tween our aroma re­cep­tors and food

Con­trary to pop­u­lar be­lief, al­co­hol doesn't all burn off dur­ing cook­ing - a good por­tion re­mains

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.