I bake as one of my myriad hobbies. I have found that, when a stretch of dough is laid before me that needs thorough pounding, I am relieved of much stress. It is because of this that I have
explored a few recipes (I hesitate to say "many" because I often stick to my favorites). Amongst those recipes is the delightful "Golden Rum Baba". Since alcohol is against the faith of my wife,
and since I hope to receive favorable reviews from same, I have to alter the recipes somewhat. For the glaze, I used grenadine, which proved effecacious. For the soaking, I simply ignored
the alcohol. It turned out rather well.
My wife and I differ as to opinions on how complicated the recipe is. I saw it as rather easy, while she is of the opposite view.
Of course, I love making pretzels, which are complicated in my opinion.
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My dear husband neglects to mention minor details such as that I'm violently allergic to alcohol and couldn't have any if I wanted to. It's cooler to diss my religion.
My dear wife neglects to mention that every time I mutter "allergic" and "alcohol" in the same breath I get the "but it cooks out" argument.
For the record, on that one, yes the -OH that makes something alcohol cooks out, but if everything in alcohol cooked out it wouldn't have the same flavor. Ergo, something remains. It must be that something to which my wife is allergic. (It is possible that the -OH remains, trapped in the air pockets, when cooking bread... I've yet to completely work this out.)
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