Use of wine in kitchen
- 1. USE OF WINE IN KITCHEN
- 2. WHEN TO USE WINE ? • Wine enhances a dish when it is simmered for a while with other ingredients, so add it when there is still plenty of cooking time. If it’s stirred in at the end of cooking, it may impart unwanted harshness, and its flavor will outshine everything else.
- 3. CAN WE USE COOKING WINES? • Inexpensive cooking wines have high salt content, which alters the flavor of your dish. The cook should control the saltiness. Cooking wines are stocked by the vinegars in many grocery stores, which gives you an indication of how they taste.
- 4. USES OF WINE IN KITCHEN • MARINADES: Both red and white wine are used as marinades for meat. One of the primary uses is for the flavor, but wines also helps to tenderizer the meat and remove offensive flavors, if there are any.
- 5. • SAUCE: Wines are used for making sauces, both for savoury items as well as desserts. Most of the stock based sauces are a mixture of stock and wine reduced to a glaze and then thickened with soft butter or various thickening agents.
- 6. DEGLAZING • This is the most versatile method employed to retain the flavor of the sauce. Deglazing is the process where the liquid, such as wine and stock, are used for dissolving the remains of the cooked food in a pan, When meat and vegetables are roasted or pan-fried, it leaves some fat and the remaining sediments, such as carbohydrates and proteins, stick to the bottom of the pan.
- 7. STOCKS • Wines are commonly used for flavoring stocks. Apart from adding flavor, wines are also added for various other reasons, one of them being to make an acidic stock called court bouillon.
- 8. FLAVOURING • Wines are commonly added for flavoring in western food. These can be used to flavor cakes, pastry, sauces, and stocks.