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.
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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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