cells. The higher alcohols, which yeasts also
produce in small quantities and which become
concentrated in distilled spirits, have a longer
fat-like end to their molecules (p. 762), and
behave more like fats. They lend an oily,
viscous quality to whiskies and other spirits.
They also tend to concentrate in the
membranes of our cells, and therefore are
more irritating and more potent narcotics than
simple alcohol.
Several of alcohol’s physical properties
have important consequences for the cook and
food lover.
Alcohol is more volatile than water,
more easily evaporated and brought to
the boil. Its low boiling point,
176ºF/78ºC, is what makes it possible to
distill alcohol into a much stronger
solution than wine or beer.
Alcohol is flammable, which makes
possible spectacular flaming dishes
fueled by brandy or rum. The food