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Slurp the Yumm!

Slurp the Yumm!

July 29 2016

12:54 pm

Slurp the Yumm!

Who does not like to have that glass of wine after a long day’s work? Divinity, isn’t it? But, why limit divinity to just that one glass? Alcohol is used in various dishes to get that extra zing. Wine especially, is that classic ingredient you should try!

CHAPTER 2: Alcohol In Cooking - Part: 1

The first and most important rule

Tip: Use only wine in your cooking that you would drink. Never, ever use any wine that is not consumable as a drink by you.  If you do not like the taste of a wine, you will not like the dish you choose to use it in.

Know your wine!

5 Styles of Dry White Wine Commonly Used for Cooking are:  Crisp White Wine, Such as Pinot Grigio, Sauvignon Blanc, and Uncooked Chardonnay - This is your go-to category. If possible, choose a wine that has a moderate alcohol content (ideally between 10 and 13 per cent) and generous acidity.

Substitute wine for water in any recipe. 

Wine will provide the moisture that the water would have helped with, and add a nice flavour to what you are cooking.

Wine Reduction for Pan Sauces:

1/2 to 3/4 cup raw wine = 2 tablespoons of wine reduction

To get a delicious flavour, wine should be reduced slowly over a low heat flame. This method takes extra time and a little more effort, but will achieve a superior sauce because the flavour compounds present in the wine are better preserved.

The 3s of Wine

Wine can be used as a marinade ingredient, as a cooking liquid, and as flavouring in a finished dish.

Party hard and don't forget to drink responsibly!

Tips sourced down by Gayathri Krishnaraj.

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