When it comes to cooking with brandy, the type you choose really depends on the dish you're making and personal preference. While it's true that you don't need to use a very expensive brandy for cooking, you also don't want to use something that is of poor quality, as it can affect the overall taste of your dish.
For general cooking purposes, a decent quality brandy will do the job just fine. Look for a brandy that is smooth and has some depth of flavor. You don't want it to overpower the other ingredients in your dish, but you also don't want it to be completely flavorless. A good rule of thumb is to choose a brandy that you would be happy to drink on its own.
If you're using brandy in a recipe that requires it to be heated or flamed, such as a flambe or a sauce, it's best to avoid using cognac. Cognac, being a type of brandy made specifically in the Cognac region of France, is known for its delicate and complex flavors. When heated, these flavors can be destroyed, and you'll lose the nuances that make cognac special. Instead, opt for a regular brandy that is meant for cooking, as it will still add a nice depth of flavor without being overly expensive.
Personal Experience:
I once made a classic beef bourguignon recipe that called for brandy to be added before simmering the stew. I used a mid-range brandy that had a smooth and slightly fruity flavor. The brandy added a wonderful depth to the dish and enhanced the flavors of the beef and red wine. It was a great example of how using the right brandy can elevate a dish without breaking the bank.
When it comes to cooking with brandy, you don't need to splurge on an expensive bottle, but you also shouldn't go for the cheapest option. Choose a decent quality brandy that is smooth and has some depth of flavor. Avoid using cognac in dishes that require heating or flaming, as the delicate flavors will be lost. Experiment with different brands and types of brandy to find the one that best complements your recipes and personal taste preferences.