Month: May 2015
Wine brings out the flavor in food in a similar way that salt does. The alcohol content of wine helps improve the taste perception by evaporation and molecular bonding. During the reduction process of alcohol, it brings out the aroma of the food into our nostrils, making an overall joy in our food. Alcohol helps bond all the molecules of the food. For example with meat it bonds the fat, water, herbs, garlic and all other ingredients creating more flavor and aroma on the dish. Most recipes that include wine taste impeccable because alcohol enhances the taste of the dish.
Wine blends well with meat, risotto, shellfish and soup but not all wine available in the marketplace is designed for cooking. Here are some tips in choosing a good wine to cook with:
Dry Red and White Wine
Dry red and white wine goes perfectly well with cream soups, beef stews, and some seafood dishes. When you don’t want to add sweetness into your dish it is better use a dry white wine. Dry red and white wine compliments the taste of the dish. It matches well with light dishes and it has a reasonable quality.
This wine is an excellent substitute for a dry white wine. It is good for toasting and goes perfectly well with champagne vinaigrette or sorbet. Sparkling wine can please even the most meticulous palate.
Dry Nutty / Oxidized Wine
This kind of wine is perfect in cooking mushroom sauce for chicken, pork, prawns and fish. An oxidized wine has a unique taste that will change the flavour of the dish. It adds a delicious dimension and can last for an extended period of time when you store them properly in a refrigerated area.
Rice wine goes well with oriental style sauces, marinades, glazes and hot dishes. In fact it is an essential ingredient in numerous oriental cuisines. It is sweet and has a small content level of alcohol.
The Low Down
A good dish is expected to be a bit pricey. It is given that you have to pay extra more for a spectacular meal. In cooking with wine, never use a wine that you don’t like drinking. In short don’t use a cheap wine in cooking because it may ruin the dish. A poor wine can spoil the dish even adding just a little bit of it. The meat and wine works differently and in order to get the best taste of it is to cook it with a good wine.
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