From winesdo we present you "uses of wine in the kitchen".
Wine has three main functions in cooking: to caramelize, marinate and bind the food in a dish.


1. CARAMELIZE
The wine helps to caramelize the juices resulting from cooking in stir-fries or roasts. During this process, there are usually leftovers
of the juices adhering to the surface. Yes when it is still hot, add a cup of wine, it will be achieved that these juices in turn into sauce To this action in cooking it is called deglazed and it is the step previ to make famous sauces like the "salsa". de Porto" for entrecotes, the" sauce d'albariño" for roast fish or the" sauce of cava” for birds and fish.


2. MARINATE
Wine is the most abundant ingredient, along with other extra foods such as vegetables, fruits or
spices, which are then not used for cooking The food marinade has the function of aromatizing, an aroma sought by us and to achieve that these foods lose a little of their original aromas. Very convenient when it comes to game, meat with a slightly acidic flavor, fruit of the enzymes that generates the animal as a result of suffering a violent death.

3. AGLUTINATOR in DESSERTS
Wine, especially light wines and cava, is used as an ingredient in cold or fresh desserts, such as fruit macedonia or sorbets (tangerine, pineapple or orange...). Fruits cooked in wine, for example pears in wine, in which the wine is the binding element of all the fresh and dried fruits involved in desserts. Wine ice creams with different types of fruit (Blueberries...)


In pastry, wine is used in different recipes such as "roscón de vino", "pestiños", the "torrijas de wine"


Bon Appetit!!

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