Modified alcohols for cooking | Le Delas Rungis
Modified alcohols for cooking
Denatured cognac is a salty and peppery cognac, intended to be cooked.
Madeira is a liqueur wine widely used for sauces or the production of charcuterie. For these culinary uses, this modified Madeira makes it possible to limit production costs, limit losses and save time. Salt and natural flavoring substances have been added to it.
Port is a Portuguese liqueur wine that is characterized by its smooth taste and beautiful dark red color. For cooking, this modified port reduces production costs, limits losses and saves time. Salt and natural flavoring substances have been added to it.
Marsala is an Italian liqueur wine used for sauces or to make charcuterie. For these culinary uses, this modified Marsala makes it possible to limit production costs, limit losses and save time. Salt and natural flavoring substances have been added to it.
Rum is a sugar cane brandy with a powerful and aromatic taste. It is widely used in baking, especially in babas, waffles or cakes or to flambé fruit or pancakes. Depending on the inspiration of the chefs, it can also be incorporated into any kind of recipe.
Armagnac is an amber eau-de-vie widely used in cooking for its frank flavor. For these culinary uses, this modified Armagnac makes it possible to limit production costs, limit losses and save time. Salt and natural flavoring substances, especially pepper, have been added to it.
Kirsch is a spirit made from the distillation of cherries. For culinary uses, this modified kirsch makes it possible to limit production costs, limit losses and save time. Salt and natural flavoring substances have been added to it.
