Cooking with a difference

Discussion in 'Recipe Central' started by anahitaa, Mar 22, 2010.

  1. anahitaa

    anahitaa New IL'ite

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    Do you know that wine is known to release flavors in many foods that otherwise would not be experienced. It is amazing the difference that cooking with wine can make in a wide variety of foods and how very simple it is.

    Good Places to Put Wine in Your Food:

    1. When a recipe calls for water, replace the water with a favorite wine.
    2. Stir in 1 to 2 tablespoons of a full-bodied red into brown gravy. Let simmer to create rich brown gravy for red meat.
    3. Mix wine with your favorite oil to baste meat and poultry.
    4. For meat dishes calling for wine, first heat the wine. Do not boil the wine, this will loose the flavor.
    5. Adding cold wine tends to make meat tough, while warm wine helps tenderize it.
    6. Dry red wines have better chemistry with heavier red meats.
    7. Serve the same wine with dinner that you cooked with, as they will balance each other. If you prefer to use a fine wine during dinner, try to stay within the same wine family.

    And all those who are wondering which is the best wine available around, I would suggest my favorite Sula wines.
     
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  2. Yashikushi

    Yashikushi Moderator IL Hall of Fame

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    Hi
    Awwwwwwwwwwww.Never tasted the drink and so nothing can be said when it comes to kitchen-ward.
    But watched many Cookery shows using this.
    Splash of wine results in commanding flavor.
    Thanks for sharing.
     

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