I remember one time where our father decided to use some liquor on the food we/he was cooking, and he says it gives more flavor. Yes, it does work, but I fear getting drunk or even having that strange feeling when tasting alcohol.
Since I'm still a freshman high schooler, or specifically a minor, I would prefer to stay away from alcohol, even for cooking, but just to be safe, I need to know more about cooking with alcohol.
I found this site upon searching answers and saw this quote:
You know why you drink alcohol.But why cook with it? When used properly, alcohol improves your food. It bonds with both fat and water molecules, which allows it to carry aromas and flavor. In a marinade, alcohol helps the season the meat and carry flavor (not tenderize). It functions similarly in cooked sauces, making your food smell and taste better.
This does seem to answer the question I had in mind ("What does alcohol do to the food?"), but this brings another question. The "When used properly" part could be identified further, but all I really have in mind is the "Don't put too much or you get drunk when eating." type of thinking.
How to properly use alcohol when cooking something? It seems obvious that I shouldn't use undrinkable alcohols for it.