Cookbook:Hard Cider
| Hard Cider | |
|---|---|
.jpg) |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Hard cider, is an alcoholic beverage made from fermented apple juice.[1][2] It should not be confused with non-alcoholic apple cider.
Characteristics
editCider-making is fairly simple, starting with fresh-pressed cider—often from a blend of apple varieties[2]—and fermenting it with yeast for 2–4 weeks.[3] The resulting alcohol content is similar to that of beer, hanging out around 4–8%,[2] though it can get up to that of wine in some cases.[4] If the cider is filtered, it takes on a clear translucent appearance and loses some of the yeasty notes.[3]
The precise characteristics of hard cider vary from type to type.[4] The apples used may be of a variety made for eating or cider-only apples,[2] the latter of which are quite astringent but can have complex flavors.[3] The sweetness of the finished product falls somewhere on the spectrum of sweet to dry,[2][3] with very dry ciders having a high level of tannins and low sugar content.[3][4] Any sweetness can come from sweetener present in the juice or added pre- or post-fermenting.[3] Other fruits may be incorporated, again either pre- or post-ferment.[3]
Selection and storage
editUse
editHard cider is widely consumed straight, and it is often paired with savory foods like cheeses and cured or smoked meats,[3][5] where its acidity shines. Hard cider may also be used in cooking,[1] much in the same ways as wine.[4] In French cooking, dishes from Normandy ("Normande") often contain apples and may be moistened with cider. It may be used in place of white wine in many recipes. It is the precursor to apple cider vinegar and apple brandy.[1][2][6]
Substitution
editIf, for some reason, you have access to perry (pear cider) but not apple cider, the former can be used as a reasonable substitute.
Recipes
editReferences
edit- ↑ a b c Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c d e f Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e f g h "Everything to Know About Hard Apple Cider, Fall's Signature Drink". Food52. 2021-10-18. Retrieved 2024-10-17.
- ↑ a b c d Wolke, Robert L. (2011-01-12). What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science. W. W. Norton & Company. ISBN 978-0-393-07982-1.
- ↑ Farrimond, Stuart (2017-09-19). The Science of Cooking: Every question answered to perfect your cooking. Penguin. ISBN 978-1-4654-7079-9.
- ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.