How To Cook With A Rose: A Few Practical Tips

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

You wake up in the morning after a party at home, the table is a mess and, sadly, a few more glasses are at the bottom of the open bottles of wine. And you say to yourself that you shouldn't have opened so much rose. Wondering what to do - whether to put them back in the fridge or you can use it for something. And is it possible to cook with roses?

Of course! It is cooked with it as with other wines.

However, before you throw yourself into the kitchen, experts advise you to specify what type of wine your rose is. You do not need to be a recognized oenologist for this. The nuances of the wine are the first indication. If the rosette is lighter, it will react more like white wine. If it is darker, it should be used as red.

For example light rose is ideal for cooking mussels and crabs for example. Darker-colored rosettes have retained the freshness of their appearance, but their structure allows them to be used in recipes with beef or beef. The darker rose is a very good companion in cooking all kinds of meat and sauces and marinades for dishes.

Grill, stew and game are marinated with roses

To use marinade for marinating the easiest way remains to use the remnants of the bottom of the bottle once again. Culinary experts offer two types of marinades in such cases. One, based on very light wine, is ideal for grill, chicken, beef, pork and even mackerel and sardines. The second, with a bloody pink rose, much darker, to ruby, is for dishes such as stew, beef, game.

Here's how to make them:

Light marinade with 250 ml of light rose - Take a tarragon of five stalks and peel 2 cloves of garlic. Cut them in half and crush them with the flat of a knife. Add everything you need for the marinade - wine, oil, olive oil, 1 teaspoon of mustard, salt and pepper. The meat is then left in the mixture for between 6 and 8 hours before roasting.

Strong marinade with 500 ml of dark rose - it is enough to mix the wine with 100 ml of oil, 100 ml of olive oil and 50 ml of cognac. Add 1 chopped onion, 10 juniper berries and a few sprigs of thyme. Add salt and pepper before leaving the meat in it for 24 hours. Then squeeze the crumbs and put them on the fire with a little oil.

Rose sauce

Rosette can also be ideal for sauces, and not just for red meat. Why not, for example, for white fish, bream, cod. Here's an idea of how to do it:

With 250 ml of light rose: First melt a little butter and olive oil in a small saucepan. Cut the onion and put on medium heat for about a minute. After 5 minutes add a teaspoon of cumin powder, a sprig of rosemary, salt, pepper, add the wine. The mixture should boil and boil until about two-thirds of it has evaporated. During this time, beat a spoonful of flour with a little cold water and add to the pan. Add 100 ml of cream, mix and remove from the heat.