adding wine when cooking.when do i do this?to the ingridients-say a little fried onion,mushrooms and other?
veggies and then add wine or when i add the “wet” ingredients,say tomatoes or a broth…clueless!
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3 comments a "adding wine when cooking.when do i do this?to the ingridients-say a little fried onion,mushrooms and other?"
mix tomatos basil and garlic with red wine and butter best sauce ever
When cooking with wine, you will normally need to ‘reduce’ the wine (either quickly or slowly depending on the dish)…
This means that if you are doing a stew/casserole/etc. which will cook for between 90 minutes and 3 hours for example, you would add the wine after you have sweated off the veg and browned the meat and before you add the stock or tomatoes etc. The long cooking time will do the reducing for you.
If making a sauce, you would quickly reduce the wine over a high heat before adding the stock and other ingredients.
if your recipe doesn’t specify the amount of wine then add about half of a 1/4 of a cup or more depending on how much of the food you are making. Wine is used to flavor certain types of foods such as sauces, rissotto, etc.
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