By Robert Koehler

Literary Nonfiction. Asian & Asian American reviews. Koreans were generating and consuming alcohol for hundreds of years. besides music and dance, alcohol has regularly been a necessary a part of the Korean joie de vivre. Koreans drink much, yet they don't drink simply to get under the influence of alcohol. in fact, Koreans get pleasure from alcohol as a way to make merry and construct harmony among kinfolk, buddies and coworkers. yet alcohol's position in Korean tradition is going some distance past that. Alcohol has traditionally additionally been a drugs and a way to maintain perishable elements. It even has a spot within the sacred rites of Korea's Confucian society, together with the all-important ancestral remembrance rites. due to the very important function alcohol has performed of their society, Koreans have built refined brewing strategies to supply quite a lot of alcoholic tipples."

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Extra resources for Korean Wines & Spirits: Drinks That Warm the Soul (Korea Essentials No. 18)

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I keep my rum in the kitchen, as it can really enhance cooking. Rum is not sweet, although it may have sweet undertones. Golden and dark rums have been colored with caramel and the best get their color from molasses in the distillation and long aging in charred barrels. Dark rums have the richest flavor, but they may color the batter or dough. If rum doesn’t have much flavor, then why cook with it? Alcohol is a great flavor fixative in cooking. Only some foods release their flavors in water, but alcohol unlocks flavors in virtually all foods.

Cake flour is famous for its ability to absorb liquids and for this reason is used in commercial baking, as you can use less flour in proportion to the liquid ingredients, and often save money that way. When I swapped unbleached flour for the cake flour in the recipe, the liquid-to-dry ingredients ratio was thrown off, and my batter was too heavy and baked into a doorstop of a cake. When I made it again with my “homemade” cake flour, things went better. Whole-grain flours add nutrition to baking, and I do recommend having a pound or two of whole wheat flour and whole wheat pastry flour (a lower-gluten flour made from soft, not hard, wheat) on hand.

A light brown sugar with detectably coarse crystals and a light toffee flavor, turbinado is “turbinated” from steaming evaporated cane juice. It is considered a raw sugar, and one brand is named Sugar in the Raw, which is made in Maui and is a vestige of the once-booming Hawaiian sugarcane economy. Turbinado is versatile and accommodating in all manner of cooking and baking. In butter-based doughs and batters, it creams more smoothly than demerara. But it stays crunchy when sprinkled as a topping for cookies, cobblers, and crisps.

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