Авиаперелеты на мероприятия и события
Wine as an element of culinary specialties is not new. Special popularity these recipes earned in the wine-growing regions, but also in areas distant from vineyards wine has been successfully used in the preparation of various dishes. What? Learn a little later.
Wine in cooking.
If you choose a wine for cooking purposes, it need only buy expensive and famous wine is no longer advisable to pay attention to the cheap brand. The main requirement is naturalness and a rich bouquet. For the marinade use the cheap samples and for desserts or jelly – noble varieties.
In your recipes use the most common wine law: wine red – with red meat, white for white meat and fish, desserts — sweet representatives. “Accompany” the supply of prepared meals to be the same alcohol. Fortified samples will be the perfect addition for soups, marinade for beef and as a component of the sauce. Cheese and cream sauces piquancy brings dry white drinks. Interesting “tandem” is obtained from vegetables with white wine. In the recipe there eggs — complete the pink elixir. Doesn’t sound wine elixir with chocolate ingredients: cocoa interrupts the bouquet, it is better to replace it with brandy or rum.
The most common use is the marinade. Due to high content of acids which soften the meat, reduces cooking time. How long to marinate? Depends on the product: meat, especially game, should be left in the marinade overnight, for fish and 20 minutes. In addition to the wine to the marinade boldly add your favorite spices. If the intention is to prepare the sauce, but where to start do not know, simply pour the wine into the pan in which you prepared the meat, and evaporate it. For thickening, add a little starch or flour. This sauce accentuate the taste of meat and give unsurpassed odor. A win-win fish sauce: mix the broth in which the boiled/stewed fish, white wine and cheese (cheese). If alcohol use in the soup recipe, then add into the end of the process, when the vegetables are completely ready. “The more the better” does not work here. To give the dish the flavor, just a few spoonfuls to the stew meat (1 kg) will require approximately 100 grams of alcohol.
All of these recommendations should not be viewed as immutable rules, be guided by your own tastes and preferences.
