Cooking with Bourbon/JD
Can I use Jack Daniels in recipies calling for Bourbon (not cocktails but things like sauce for chicken wings, bread pudding, roast pork, etc)?
I was going to ask on the Spirits board but after reading through the "JD is not bourbon" thread I decided to ask here instead - those people scared the bejeezus out of me!
I don't drink bourbon and have a leftover bottle of JD. Will this work OK and if not, can someone reccomend a relatively inexpensive bourbon that would work better flavorwise?
I do. So far I have not been struck by lightening for this heresy. Jack Daniels is delicious stuff, though technically not a Bourbon and makes a fine substitute for Bourbon-based cooking.
Vincent Price has a recipe for "Breast of Capon au Whiskey" and uses the term 'whiskey' and 'Bourbon' interchangeably (pg. 395, "A Treasury of Great Recipes"). I have made this for years, substituting chicken for the capon and JD for the Bourbon. It is a damned fine meal, whatever you call it.
Don't let the zealots scare you. It's simply geography, JD is made in Tennessee, not Bourbon County Kentucky. In no way does this diminish its worth; "a rose by another name ............".
I find that after about four shots of either bourbon OR JD, I no longer care so much how the rest of the meal will turn out.
Maker's Mark had (has) a cookbook. Looked good, but nothing I tried the day I got it. Now buried in a box.
Whiskey is whiskey. Hundreds of permutations.