Wine in the foods you have to preserve that in brain

Wine offers many dishes that unique kick. But can you take any wine for that? And how quickly does the liquor boil in excess of? An overview of the most important inquiries.

When going to a good good friend, the aperitif was taken in the kitchen. He had procured a stunning German glowing wine that was loved with each other.

But then the view fell next to the stove - there was a tetrapak with a lovely crimson wine up coming to the deliciously simmering beef ragout. The buddy discovered the horrified appear of the guest and quickly emphasized: "Don't fret, I only use it for cooking." How do you respond there? Nod, smile, consume glowing wine.

Wine refines several dishes, particularly individuals with fantastic sauces. The acidity and residual sugar it includes spherical off the taste and give it a particular kick. But whoever thinks that the good quality of the wine in the foodstuff is not crucial is wrong. If you stick to a couple of basic principles, you will be amazed how much better a wine can make a meal.

The most crucial queries about cooking with wine at a glance:
What is the appropriate cooking wine?

A rule of thumb that is often quoted is: "For cooking, you just take the wine you want to drink with your food." But when you stand in entrance of the saucepan with a Château Latour in your hand, the question then arises: Would it be now not as well undesirable for cooking?

Solution: of course. Employing leading-top quality vegetation for cooking, even for fine dishes, does not have to be. Nevertheless, what can be explained: You need to also be ready to drink the wine that you use for cooking. In other words: inexpensive wine or even a defective wine - be it due to the fact it has cork or has been open for too prolonged - please should not be understood as "cooking wine".

How considerably should it be?

Wine is a flavor-intense component, so it should be used sparingly when cooking. Even if so numerous professional cooks get a sip of wine from the bottle to their dishes "by experience" on tv - at property it is advisable to dose the wine with a measuring cup at minimum at the beginning.

For dishes with a rich sauce that are developed for 4 people, the recipes normally recommend 200 to 250 ml of wine. Ought to a dish be extinguished with wine, e.g. B. Saltimbocca or a Zurich sliced ​​meat, generally a hundred ml are ample for 4 servings.

Which wine for which dish?

Dark sauce, pink wine - mild sauce, white wine. In most cases you can depart it like that. But there is an additional way.

Beef or match dishes, particularly when braised, are best for refining with crimson wine. In one particular of the very best-known braised dishes with wine, the Coq au Vin, chicken - i.e. white meat - is geared up in pink wine. Primarily at least, because there are regional versions for this French countrywide dish - Riesling is utilized for this in Alsace, for example.

Tomato-dependent sauces, for example for pasta, can be boiled down with the two purple and white wine, dependent on your taste. With risotto, on the other hand, a shot of dry white wine or prosecco is undoubtedly extra. The rice dish is generally poured final with the wine - and just before with broth - so that the wine style is retained.

The vintage refinement for noble, powerful sauces is the port wine. For this reason on your own, it is sometimes claimed, that each and every regular French home usually has a bottle of it in stock. wild tornado drain is e.g. a well-liked companion to duck breast or calf's liver. Beef fillet steaks are spiced up by onions braised in port wine.



There is also a extensive selection of options for desserts with port wine, e.g. as a wine product, but above all fruits in port wine such as plums, pears or peaches with ice product, heat tarts or Kaiserschmarrn. A basic from France is the melon au port, for which a small honey or internet melon is halved and pitted. The resulting hole is crammed with port wine and the melon spooned collectively with the filling.

The liquor boils more than - correct?

Liquor commences to evaporate when heated previously mentioned seventy eight levels Celsius. But that only applies to pure alcohol - if it is dissolved in other liquids, it is not so easy. Fat also delays the dissolution.