When do you use cooking wine

Add Private Note. Saved Add to List Add to List. Add Recipe Note. Recipe Cabernet Onion Jam. Recipe Mussels with White Wine. Recipe Strawberries in Red Wine. Wine is a delicious flavoring, but the alcohol needs taming One of the main reasons to cook with wine is to add acidity to a dish, which in turn brings out other flavors. Private Notes Edit Delete.

Comments Leave a Comment. Leave A Comment Cancel reply Your email address will not be published. Member ID. Featured Review. What We're Cooking Now. Menu A Vegan Thanksgiving Dinner. Menu A Cozy Fall Brunch. Find the inspiration you crave for your love of cooking. Videos View All. Fine Cooking Magazine. All Rights Reserved. Sign Up Log In Follow. An even easier solution, of course, is to drink the wine with dinner before it goes bad!

Find more recipes with wine as a key ingredient. By Carl Hanson Updated August 09, Pin FB Share. Burgundy Pork Tenderloin. Photo by chibi chef. Scallops with White Wine Sauce. Photo by Meredith. Best Marinara Sauce. Steak with mushroom and red wine reduction. Steak with mushroom and red wine reduction Photo by Meredith. Chicken cutlets with mushrooms, lemons, and capers. Photo by naples A creamy, classic white wine sauce.

Mussels in White wine sauce. Photo by Kim's Cooking Now! Discover the best recipes to pair with Cabernet Sauvignon. These 12 recipes go gaga for Merlot. Here are the best recipes to pair with Chardonnay. When using wine in your marinade recipe, it's important to add the right amount of wine and to leave enough time for marinating, according to Lorenzo Boni , the executive chef at Barilla America. There are a couple of definitions of gravy in the United States, but both allow for and prosper with the addition of wine.

Red sauce gets an extra kick from wine. I make sure to reduce the wine well before adding the tomato sauce, otherwise, the flavor of alcohol and raw wine will carry to the end. I can't stress that enough. Others will be more familiar with "gravy" as a brown sauce that accompanies roasted turkey and biscuits. In that case, you would add the wine to the pan after adding flour to your recipe.

A red-wine reduction is basically a sauce that's typically comprised of butter, flour, vegetables, herbs, and wine.

It's fairly simple to make and you can use it on a variety of dishes. I keep my pasta halfway cooked and then finish it over high heat, right inside the wine reduction. The pasta turns a beautiful, deep red. I then finish it with aged Parmigiano, crispy pancetta and some aromatic herbs. It is too elegant for the heat of a pan. A small quantity adds strength, depth and often a welcome sweetness. Some recommend Vermouth for risottos too.