How to Choose a Cooking Wineīe strategic about the wines you decide to cook with and why. “I often braise chicken or beef in a combination of wine and stock, first browning the meat and likely some aromatics and vegetables on the stove, and then adding wine and stock and moving the pot to the oven to braise for several hours,” says Salkeld. What you’re left with is a richly viscous sauce and a fork-tender protein. Wine makes a great braising liquid because it brings ample flavors and textures, and all that slow simmering means that most (though, again, not all) of the alcohol cooks off. It’s a close relative to stewing, which entails more liquid, and poaching, which is faster and uses higher temperatures. If you cook something for a long time in a small amount of barely simmering liquid, that’s called braising. That’s a pretty wide range, if you ask us! Braising According to one USDA-funded study, after cooking, boozy dishes can retain anywhere from 4 to 95% of their original alcohol content. The amount depends on how long you simmered the wine, the other ingredients with which it’s cooked and the pan in which it’s cooked. Keep in mind that wine reductions do contain some alcohol, however. (Alcohol has a lower boiling point than water-173.1☏ versus water’s 212☏-so it evaporates quicker.) Wine reductions are especially useful because they incorporate the flavors and textures of wine, but eliminate its boozy burn. If you simmer liquid until some of its water content evaporates, you’re left with a thicker, richer-tasting solution called a reduction. That means it can incorporate more components of the fond than other liquids. However, the chemical makeup of wine is ideal because wine bonds with fat and water molecules. In a pinch, or if you’re cooking for someone who doesn’t want to consume any alcohol, you can deglaze with broth or water. Together, the onion particles and wine make a delicious pan sauce to pour over cooked vegetables or proteins, or to serve as the base of a braised dish like osso buco. Congratulations! You just deglazed that pan. Here’s how it looks in practical terms: Let’s say you saute chopped onions in olive oil until they start to brown, and then pour in a splash of wine and stir. In classical French cooking, those caramelized particles are called fond and are prized for the rich flavors they provide. Deglazing means pouring liquid into a hot pan you’ve used to cook something in order to release the browned bits stuck to the bottom. This fancy-sounding term is actually dead simple. In addition to providing nuanced flavors, wine reacts to high temperatures and many ingredients differently than other cooking liquids. There are several reasons a recipe might call for wine instead of broth or water.
Good dry red wine for cooking plus#
Here’s a quick guide to cooking with wine, plus how to find the right wine for every recipe. So long as it’s a bottle you might otherwise drink, it’s suitable for cooking. I’ve even been known to use rosé or bubbles, because I hate to let things go to waste!” She often reaches for a bottle she’s already opened if it suits the recipe, or adds cubes of leftover wine that she’s frozen for this very purpose. “I use red or white, depending on what I am cooking. “I don’t have a go-to cooking wine,” says Lauren Salkeld, a cookbook writer and editor. For instance, a hearty, tannic red is suited to different recipes than a light-bodied white or fortified wine. The particular variety, producer or region doesn’t matter as much as the style of wine. Why? The wine you use will affect the finished flavors of your dish-just as any other ingredient would.
While you certainly don’t want to pour an investment bottle into a bubbling stew, in most circumstances, you don’t want to toss in a subpar wine, either. Decorative Wine Racks & Modular SystemsĬhoosing the right cooking wine can be tricky.
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