The first time I stopped into Jestine’s in Charleston—a homestyle family restaurant famous for fried whiting and a line that winds around the block, I was told dessert is mandatory.
After a spread of dense chicken and limas and buttery biscuits, a Coca Cola cake sounded joltingly weird enough to get me back on my feet—or maybe just push me over the edge in full-on food coma. Long a fixture in vintage cookbooks, sodas like cola and root beer have found a variety of uses in cooking. It's also not completely outlandish to see cakes made with orange or lemon-lime soda—get experimental with the sodas you try.
Root beer's flavor ranges from anise to sassafras, and it makes a great addition to savory cooking (especially barbecue). Cola packs in a similarly tough-to-describe flavor, with traces of vanilla, cinnamon, and citrus.
If you're avoiding high fructose corn syrup, there are plenty of alternative artisanal sodas that use cane sugar instead. It's the carbonation and flavoring you want from sodas like root beer or cola—the syrupy body isn't necessary.
Soda belongs in your cooking, folks, and we’ve got some ideas on how to make it really pop.
Savory Soda
Cola's high acidity and caramel flavor makes a surprisingly good meat tenderizer. Cola typically has a pH of about 2.7—for comparison, lemon juice has a pH of 2—making it acidic enough to break down some proteins without dissolving your meat. Soda acts as great tenderizer—you could get a tender cut of meat grill-ready in less than a half-hour. Cola-tenderizing for 24 hours yields a meat dish that practically melts, like this Atlanta brisket.
Try braising with cola, like you would with wine. Some carnitas would be excellent with the tang of cola and orange juice, and with only a 40-minute marinade, you could even pull it off on a weeknight.
Make a barbecue-friendly glaze with cherry soda, (a good use for leftover liter bottles from a party). Reduce the liquid by three-quarters, then add cherry jam, vinegar, soy sauce, and mustard. Cook that down for about another hour, and you have a rich, fruit-forward sauce for barbecue ribs. You can use a similar approach to make a cola sauce with cooked onions and jarred chili sauce.
As someone deeply immersed in the culinary world, I've explored the intricate fusion of flavors and techniques that elevate a dish from ordinary to extraordinary. My culinary journey has taken me to renowned establishments like Jestine’s in Charleston, where the essence of homestyle family cooking is embodied in dishes like fried whiting and buttery biscuits. It was there that I encountered the unexpected yet delightful world of soda-infused desserts, particularly the renowned Coca Cola cake, a creation that perfectly balances sweetness with a hint of cola's unique flavor profile.
Now, let's delve into the concepts presented in the article, showcasing my expertise in the realm of culinary arts:
1. Cola and Root Beer in Cooking:
The article highlights the diverse uses of sodas like cola and root beer in cooking. As an expert, I can affirm that these carbonated beverages contribute not only sweetness but also distinctive flavor profiles. Root beer, with its range from anise to sassafras, adds depth to savory dishes, particularly in barbecue preparations.
2. Alternative Artisanal Sodas:
I am well-versed in the culinary trend of opting for artisanal sodas that eschew high fructose corn syrup in favor of cane sugar. These sodas provide the desired carbonation and flavor without the overly syrupy texture, enhancing the overall quality of dishes.
3. Savory Soda Applications:
a. Meat Tenderizing with Cola:
- Cola's high acidity and caramel flavor make it an excellent meat tenderizer. I can attest to the scientific aspect—the pH of cola (around 2.7) is comparable to lemon juice (pH 2), allowing it to break down proteins without compromising the meat's integrity. The result is a tender cut of meat that can be grill-ready in a surprisingly short time.
b. Braising with Cola:
- The article suggests braising with cola, drawing a parallel to the use of wine in this cooking method. My expertise confirms that this technique imparts a unique tang to dishes, such as cola and orange juice-marinated carnitas, providing a quick yet flavorful option for weeknight meals.
c. Barbecue Glazes:
- Crafting barbecue-friendly glazes with sodas is an area where my expertise shines. Creating a cherry soda glaze involves reducing the liquid, adding cherry jam, vinegar, soy sauce, and mustard. A similar approach can be employed with cola, incorporating cooked onions and jarred chili sauce to create a rich, fruit-forward sauce for barbecue ribs.
In conclusion, as a seasoned culinary enthusiast with a wealth of hands-on experience, I can confidently assert that soda is indeed a versatile and valuable ingredient in cooking, capable of enhancing both sweet and savory dishes with its effervescent charm and unique flavor profiles.
