| Don't just sip it, eat it!
| |
| | long time. Examples are sherry, port and
|
| Want to enhance and improve the taste of
| |
| | vermouth.
|
| your favorite dish? Think that adding
| |
| | - Sherry is great for poultry meat and
|
| wine to your recipe will make it more
| |
| | vegetables soups.
|
| scrumptious and mouth watering? Well
| |
| | - For sweet, fruity dishes or desserts,
|
| then, you're absolutely right!
| |
| | splash some port or vermouth. Your dry
|
| Wines are widely used in the cooking
| |
| | vermouth can also be a good substitute
|
| world because they intensify taste and
| |
| | for white wine.
|
| zest. They are also capable of releasing
| |
| | 4. Cooking wine
|
| flavors from food that are not possible
| |
| | Cooking wines are relatively less pricey
|
| by regular means of cooking.
| |
| | wines that use salt as a preservative.
|
| The main question you must have now is
| |
| | They can be found in supermarkets and
|
| this: What type of wine goes with what
| |
| | groceries. Most professional chefs
|
| type of food?
| |
| | disdain the use of cooking wines because
|
| You have red wines, white wine, sparkly
| |
| | the salt content is hard to work with.
|
| champagne, sherry etc. You have grape
| |
| | You may need to adjust your recipe to
|
| vine types like merlot, Sauvignon Blanc,
| |
| | work with the saltiness.
|
| zinfandel, syrah, and Riesling. With the
| |
| | 5. Exotic wines
|
| wide variety of them available, picking a
| |
| | Cooking is an experiment. If you're
|
| wine is pretty tricky. The secret here is
| |
| | feeling bold and daring, you could try
|
| to know what combinations are used by
| |
| | cooking with exotic wines. Asian wines
|
| professionals.
| |
| | are popular choices for an all together
|
| 1. Red Wine
| |
| | different meal. There is the sake,
|
| There used to be a rule in cooking that
| |
| | bekseju and seol joong mae.
|
| "red wine goes with red meat, white wine
| |
| | - Sake is a rice based wine from Japan.
|
| with white meat". Although it's not
| |
| | Although it's mainly a beverage, it is
|
| really true anymore, most chefs still go
| |
| | popular as an additive to many Japanese
|
| with that.
| |
| | dishes.
|
| - For red meat, young and full bodied red
| |
| | - Beksuju is a Korean wine made from raw
|
| wines are recommended. Try going for
| |
| | rice and herbs. It can be used in
|
| Zinfandel Red or Merlot.
| |
| | vegetable dishes to increase the 'herbal'
|
| - For red sauces, robust, full bodied
| |
| | feel. Seol Joong Mae, a fruit wine made
|
| wines are best. Make pasta, pizza or
| |
| | from plum, can be used for desserts and
|
| other tomato-sauce based dishes with it.
| |
| | fruity dishes.
|
| - Using root veggies with beef stock? You
| |
| | I hope that clears up some of your
|
| might want to look for an earth red, full
| |
| | confusion. With that said, here are some
|
| bodied wine. The color it imparts to the
| |
| | few reminders for the novice cook:
|
| meat makes it all the more wonderful.
| |
| | - Cook only with wine that you would
|
| 2. White Wine
| |
| | drink. There is no sense in cooking
|
| Cream based sauces, butter and herbs.
| |
| | something that you wouldn't want to
|
| Yum. White wine is usually used with
| |
| | taste.
|
| white meat and best for light colored
| |
| | - There are a lot of good, quality yet
|
| dishes.
| |
| | inexpensive wines out there. Don't get
|
| - If you fancy a zesty dish, add some
| |
| | too carried away and buy something that's
|
| sparkling champagne.
| |
| | way off your budget.
|
| - For chicken, pork or veal, try cooking
| |
| | - Don't cook using aluminum or cast iron
|
| with white wine. Spice up your grilled
| |
| | cookware. Alcohol is reactive with these
|
| chicken by mixing dry, white wine with
| |
| | materials and could cause harm to your
|
| butter as the sauce.
| |
| | dish.
|
| - Crisp, dry white wines are ideal for
| |
| | - After adding your wine, try to wait for
|
| seafood soup and shellfish dishes.
| |
| | 5-10 minutes before tasting it. Wine
|
| Bouillabaisse, anyone?
| |
| | needs to simmer for a while before it can
|
| - Leftover sweet white wine in your
| |
| | impart flavor to your food.
|
| fridge? Why make delicious, delectable
| |
| | - Got some left over wine? Put them in
|
| desserts? Whip up some Bavarian cream.
| |
| | your ice cube tray and freeze them. This
|
| 3. Fortified wine
| |
| | makes them good for future use.
|
| Fortified wines are what they are:
| |
| | Get your favorite recipe, pick a wine and
|
| fortified. Additional neutral alcohol is
| |
| | start cooking!
|
| added to them. Then they are aged for a
| |
| |
|
