12.01.2011 7.Shevat, 5771
Introduce wine into your home cooking and you’ll be surprised with the results.
Wine is regularly used in the kitchen by professional chefs. It acts as a catalyst for flavor, in the same way that salt does. It tenderizes meat, adds both color and moisture and increases the length of flavor. Cooking with wine is immortalized in dishes like coq au vin and boeuf bourguignon, where it has become part of the name. However its uses are varied and wine may be used for flambéing, glazing, deglazing, macerating, marinating, or poaching.
Wine is an ingredient like any other used for cooking. You would not cook with poor ingredients, so don’t cook with bad wine or with sour left-overs. Indeed any wine that you would not be prepared to drink should be discarded. Cooking concentrates a wine’s flavor, so a wine that is acidic, vinegary, moldy or corky will only be worse when cooked….