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Cooking With Wine |
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Print this Recipe Wines add a special and unique flavor to meat dishes; however, if you do not like wine as a drink, you may not like it in a stew or sauce. Although the alcohol evaporates at well under boiling, the flavor of the wine remains, and even develops as cooking goes on. A poor wine will become worse in the saucepot. Choose wines that are compatible with the character of the meat and seasoning being used. A delicate veal dish calls for a light white wine; a robust stew needs a hearty red wine. Dryvermouth is an excellent choice for a white cooking wine, and it keeps well on the shelf. Burgundy is popular for red meat dishes. Cooking With Wine comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Boiling Eggs Choosing Potatoes Clarifying Butter Cleaning Mushrooms Cooking Corn Cooking Pasta Cooking With Cheese Cooking With Herbs Cooking With Wine Deglazing Degreasing Grating Orange Or Lemon Rind Intro to Salads Making A Tomato Flower Making Homemade Broth Making Your Own Croutons Making a Collar For A Soufflé Dish Peeling Hard-Cooked Eggs Peeling Tomatoes and Beets Poaching Fresh Fruit Preparing Sweetbreads Purchasing Fresh Fish Roasting Meats Testing Poultry For Doneness Trimming Artichokes Using Commercial Broths And Bouillons Using Your Garnishing Tools |
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