THE SCIENCE behind the splash

In a similar way a cook seasons a dish with salt, alcohol plays a huge role in the cooking process. Not only does it add incredible flavor and depth to a dish, it also serves to blend all the ingredients together in two ways: evaporation and molecular bonding.

 

Alcohol molecules are incredibly volatile, so they evaporate very quickly, allowing the subtle aromas to hit our nostrils instantly. Most of the flavour comes through our nose. Notice how you can’t really taste properly when you have a cold?

 

A simple splash of a spirit will naturally intensify the flavours of a finished dish by bonding both the fat and water molecules, bridging the gap between the two. This is important because our aroma receptors respond only to molecules dissolved in fat, whilst food is primarily water. Alcohol, therefore, makes it easier for your aroma receptors to absorb the taste of the food. So whether you’re deglazing a pan, reducing a sauce or flambéing your favourite dessert, alcohol is playing a pivotal role.

 

Just A Splash isn’t “booze” - it’s a sophisticated ingredient for clever cooks,

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