Cooking with whisky: great ingredient or waste of a dram?

[Quaich1]

Here's a neat article on this subject:

http://www.theguardian.com/lifeandstyle/wordofmouth/2013/sep/27/cooking-whisky-great-ingredient-waste-dram

I recently marinated a steak in Lag 16 and it was superb.
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"Always carry a large flagon of whisky in case of snakebite and furthermore always carry a small snake."
W.C. Fields (1880-1946)

[Keith]

I havent cooked anything myself but have had a few meals in ths past that have been cooked using whisky, this was at whisky related functions and events. In my experience the whisky worked best in sweets/deserts.

[James T]

I dont think i could bring myself to pour a good single malt whisky into a pot, perhaps a cheaper whisky but not and expensive one.

[Quaich1]

[Bookie]

A bit of whisky on your custard at christmas or anytime will impress your guests, Glenfiddich 12 last time i done it but i suppose you can use the whisky of your choice.

[minesascotch]

[bifter]

A wee tot of whisky on the top of a bowl of tapioca sets it off nicely!
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"Whisky is liquid sunshine."
[George Bernard Shaw]

[albo]

Im all for it.

I once a long while ago cooked a burns supper, while getting rather drunk in the process, made a whisky saurce with wayyyy too much whisky which in turn made it rank and I over cooked the Haggis which in turn was rank. All in all, it was a bad day!

So done properly its a good thing, done badly, its best to be drunk (litteraly)

On a similar note, I had some smoked whisky salt at home and when you open the jar you can actually smell smokey whisky it's incredible. Not for cooking with though as it loses all the charachter, however, sprinkled over the top of something its great.

[Craven]

A measure of something nice in my custurd with my christmas pudding is always nice.