2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Red or white, heavy or light, wine is always a reason for good mood. Loaded with flavors, overflowing with aromas, it boils with enough energy to love it forever.
And when all this wealth, gathered in a glass bottle, is combined with food, the charm turns into magic. There are many tips on how to combine the drink with the dish so as to achieve maximum pleasure. But do you know how to use wine in your recipes to get the most out of a great dinner?
If you're not sure, here are 6 secrets in cooking with winethat will surely help you:
Quality above all
One of the main requirements to wine when cooking, is to be nice. You should not compromise on quality, because this will certainly affect the taste of your dish. There is another rule that will not disappoint you - drink the wine with which you cook. Chic, isn't it! Is there more pleasant cooking than opening good wine, drinking it and pouring it into the pan?
If you can not find out about the quality of wine, you can always bet on its geographical origin. Wines from the Loire Valley, Chile or the Black Sea region will make your dinner a real feast. You can learn about their stories and tastes from the autumn issue of BILLA Culinary. A truly exciting wine journey awaits you on its pages.
The combination
One of the important rules when cooking with wine is to bet on the right combination. You will probably find out for yourself in time, but here too the golden requirements for the combination between wine and food apply - red meat and game (wild boar, deer…) are cooked with red wine; white birds and cheese with white wine.
And in this case you can take a kind of wine trip to choose the most suitable wine for your dish. Chilean wines have a world fame and a unique taste that subdues the palate in both white and red. And don't worry, you don't have to go all the way to Chile for dinner, the stars of Chilean wines are also sold in Bulgaria. It is no coincidence that Chile is in the top 10 of the world's wine exporters, and one of the most famous varieties produced there is the red carmen. Details about it can be found in the autumn issue of BILLA Culinary, the magazine that you can buy from any BILLA store.
The secret of short cooking
Good wine has character, which gives individuality to each dish. But in order to allow the food to make the most of it, we should not let it absorb its last molecule in the products. So do not leave it on the fire for too long when cooking and finally add it to the dish.
Keep in mind that when wine evaporates, its ingredients are concentrated in food - sugar from white and tinnin from red. Tinin gives a sour taste to the dish and if lemon or vinegar is present in your recipe, it is best to reduce their amount.
The marinade
Red and white wine are the perfect marinade. Regardless of their color, they soften meat and game before cooking. In addition, mixing wine with meat releases an incredible aroma that gives the food a truly unique taste. Soy sauce, vinegar, as well as various aromatic spices such as basil and thyme can be added to the wine marinade. It is advisable to put a piece of butter, which will create a protective layer on the surface of the meat. According to the chefs, mixing the molecules of wine with those of fat and water makes the aroma of the ingredients in the marinade even stronger and irresistible.
When you dip the meat in the marinade, cover the dish and turn the meat from time to time.
Spreading
Whether sweet or salty, foods made in a hot liquid with wine added to it are one of the most delicious things in the world. Imagine just one pear of compote, for example. And the liquid from the compote heated with red wine, in which you add the fruit! Or white fish or salmon, lightly spread with white wine, garlic and seasoned with black pepper and fresh spices!
When spreading, it is very important that the liquid is heated to about 80 degrees and not boiled. If you can't measure them, you can bring it to a boil and then remove it from the heat. Then put the products in it for 15-20 minutes.
For the distribution of fish you can always rely on the wonderful Bulgarian wines from the Black Sea region. By the sea is a refuge for white varieties of vines, and this is a good occasion for a wine trip and tasting under the cool breeze. Or for a fragrant dinner made with wine. For both you can count on the autumn issue of BILLA Culinary, where there is a lot of information about the wine regions and their most famous wines.
Deglazing
Another amazing side of living together with wine. This technique requires you to remove the meat from the pan after you have prepared it and pour wine there. Best about 3 tablespoons - just enough to cover the bottom. Using a wooden spoon, melt the burnt leftover meat in the pan - yes, yes, that's where the whole taste lies! Then pour the meat with this amazing express sauce.
If you feel that it is not thick enough, according to your wishes, you can thicken it with flour and a little butter and let it boil more. The end result is a really great dinner. Cheers.
And if all this is not enough for you and your appetite for good wine stories has sharpened, in BILLA Culinary you will find a truly exciting wine journey.
The autumn issue of the magazine is waiting for you only in BILLA for BGN 0.99 with a BILLA Card. You can save on shopping by using the discount coupons that you will find in the magazine.
BILLA Culinaryum is the best-selling and best-selling culinary edition for a unique issue at the end of 2018, according to Blue Point data from January 2019.
And in the mobile application BILLA Culinary you can find the author's recipes of chef Victor Angelov and over 300 video recipes. You can download it for Android and iOS.
Enjoy reading! And cheers!
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