Ethyl alcohol

Ethyl alcohol, also known as ethanol, is a chemical compound used in cooking primarily for the preparation of liqueurs, preservatives, and some specific culinary techniques such as the extraction of essences or the preparation of certain desserts. It is a naturally derived alcohol, obtained through the fermentation of sugars present in fruits, grains, and other vegetables.

Ethyl alcohol is a fundamental ingredient in the production of alcoholic beverages and is used in cooking to add flavor, act as a preservative, or to flambé dishes, a technique that involves igniting the alcohol to enhance the aromas and flavors of the recipe.

Regarding its properties, ethyl alcohol is volatile and water-soluble, which facilitates the extraction and dissolution of aromatic compounds. However, it must be used with caution and in controlled amounts due to its intoxicating effects and high flammability.

In different regions of Latin America, it may be known as ethyl alcohol, pure alcohol, or simply ethanol. It should not be confused with denatured alcohol or methanol, which are not suitable for human consumption or culinary use.