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Last writing session about their arrival in Okinawa was very successful -
- until I reached the evening dinner and ended up researching the alcohol content of rafute, a famous Okinawan dish consisting of braised fatty pork (with skin) slow-cooked in awamori, a liquor with an alcohol content between 20 and 60 (!) % depending on age and type.
Common wisdom claims that the alcohol content of rafute is negligible, because long cooking (over three hours) evaporates it from the dish. However, as whoever has or wants to avoid alcohol in foods will tell you, that doesn't hold true even for goose in red wine, a fatty fowl that also cooks several hours in the wine and can cause a perfect hangover afterwards! And the alcohol content of red wine is well below that of high-end awamori. So, the fatty pork and black sugar in the recipe complicate things...
Long story short:
I ended up with a basic equation for alcohol absorption in fatty tissue, two books about organic chemistry, and one about food chemistry.
I'm definitely back at writing the Decagram. *da sigh*
- until I reached the evening dinner and ended up researching the alcohol content of rafute, a famous Okinawan dish consisting of braised fatty pork (with skin) slow-cooked in awamori, a liquor with an alcohol content between 20 and 60 (!) % depending on age and type.
Common wisdom claims that the alcohol content of rafute is negligible, because long cooking (over three hours) evaporates it from the dish. However, as whoever has or wants to avoid alcohol in foods will tell you, that doesn't hold true even for goose in red wine, a fatty fowl that also cooks several hours in the wine and can cause a perfect hangover afterwards! And the alcohol content of red wine is well below that of high-end awamori. So, the fatty pork and black sugar in the recipe complicate things...
Long story short:
I ended up with a basic equation for alcohol absorption in fatty tissue, two books about organic chemistry, and one about food chemistry.
I'm definitely back at writing the Decagram. *da sigh*
no subject
Date: 2019-03-26 20:10 (UTC)From:no subject
Date: 2019-03-26 20:14 (UTC)From: