![]() In classical French cooking, those caramelized particles are called fond and are prized for the rich flavors they provide. Deglazing means pouring liquid into a hot pan you’ve used to cook something in order to release the browned bits stuck to the bottom. This fancy-sounding term is actually dead simple. In addition to providing nuanced flavors, wine reacts to high temperatures and many ingredients differently than other cooking liquids. There are several reasons a recipe might call for wine instead of broth or water. Here’s a quick guide to cooking with wine, plus how to find the right wine for every recipe. ![]() So long as it’s a bottle you might otherwise drink, it’s suitable for cooking. I’ve even been known to use rosé or bubbles, because I hate to let things go to waste!” She often reaches for a bottle she’s already opened if it suits the recipe, or adds cubes of leftover wine that she’s frozen for this very purpose. “I use red or white, depending on what I am cooking. “I don’t have a go-to cooking wine,” says Lauren Salkeld, a cookbook writer and editor. For instance, a hearty, tannic red is suited to different recipes than a light-bodied white or fortified wine. ![]() The particular variety, producer or region doesn’t matter as much as the style of wine. Why? The wine you use will affect the finished flavors of your dish-just as any other ingredient would. While you certainly don’t want to pour an investment bottle into a bubbling stew, in most circumstances, you don’t want to toss in a subpar wine, either. Decorative Wine Racks & Modular SystemsĬhoosing the right cooking wine can be tricky. ![]()
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