Friday, 11 January 2008

Cooking With Wine

The basic question is why cook with wine at all. And the answer is that alcohol of any kind releases flavours that you wouldn't otherwise taste. Take broccoli.for example - eat it raw and it "tastes fine." Steam it and you will taste flavours you didn't notice before. Fry it and still other flavours are revealed. Add some wine - either when simmering or when stir-frying - "and it will open up flavours that are not available otherwise. Even though you don't taste the wine, it makes a difference.

Other alcohol-based beverages, from beer to vodka, find their way into recipes. But wine, with its food-friendly flavours, is the one that chefs most often rely on as an ingredient.

Super Fast Wine Cooking Tips

An easy warm-weather recipe is to simply pour a dessert wine, such as sweet Muscat or Sauternes, over fresh fruit, perhaps a mix of peaches, plums and berries; the wine adds complexity to the fruit.

You can also use wine to replace all or part of the vinegar in a salad dressing. It’s a gentler acid and makes a less sour dressing.

You can add dry white wine to a broth used for boiling shrimp or mix wine in the water when boiling artichokes.

Red wine makes a really quick sauce for pan-seared steak. Once the steak is cooked and set aside, shallots are browned quickly in the pan. Then some Cabernet Sauvignon - perhaps a cup - is added to the pan and simmered briefly. Blue cheese crumbles and some chopped parsley or rosemary are added to finish it up.

Images Courtesy of

No comments: