Is it important to buy expensive brandy for cooking?

I think the cheap stuff is just fine – you’re mixing it with other flavors, heating it, etc., anyway.

Save the good stuff for drinkin’. ;)

Nah, not unless you’re a famous chef and pretentious blowhards will be critiquing your food.

I am a chef and I don’t use expensive brandy or wine in my cooking. I don’t use the cheapest either. Christian Brothers or E & J will do fine. That said, there is the logical viewpoint that the end product is only as good as the ingredients used to make it. I feel like as long as the quality is of a certain standard, the attributes that elevate a finer brandy for drinking are lost when combined with other ingredients and subjected to heat etc..

But…you cook soap.

?

asmonet, Soapcooking is my hobby. I use it to wash out the mouths of dirty talking little girls. Sausage or taco, indeed! :0)

Main thing is that the brandy or wine is drinkable. None of that “cooking” junk.

Sometimes cheaper is actually better…
Case in point- Ronrico rum and heaven Hill vodka. (though neither = brandy)
Anyway, as soap said, heat changes the attributes of the liquor. My family has used Napoleon for holiday dishes since time immemorial.

Take note of what cooksalot said. Don’t buy the stuff labeled “cooking” wine. It is crappy and full of salt.
@Knot I am familiar with Ronrico rum, but not Heaven Hill vodka. Good stuff you say? I am wondering if it is a regional brand, I don’t remember seeing it here in Oregon.

True, true @Knotmyday the best homemade liqueurs are made with the cheapest vodka and brandy.

Oregon is “Potters” right in Hood River.

soap- it’s distilled in Kentucky…and, it’s one of the plastic bottle varieties. but I like it

Oh dear, I am shamed.

because of my tacky penchant for cheap liquor? hee hee