COOKING WITH WINE... did you know?
- The acidity in wine hinders the cooking process of some vegetables. Onions should always be cooked before adding wine.
- Always allow the alcohol to evaporate after adding wine; keep unlidded for 2 minutes. However, add fortified wines such as port, sherry or Madeira just before serving (1 tb. per serving) to retain the full bodied taste, i.e. cream soups, sauces, chicken Madeira.
- Wine curdles milk and cream. Add these ingredients last and off the heat and do not allow to simmer.
- Unless specified otherwise, use medium to dry wines for cooking. They impart more flavor. One of the red wines that I like to use is Ravenswood Zinfandel. Moderately priced and very tasty.
- And, remember, if you won't drink it, don't use it for cooking! Bon Appetit!
