Cooking with Wine – Recipes with wine. Worth a try!
Wine gives a special flavor to dishes. However, it should be used with caution, just like spices.
Various sauces, soups, marinades are prepared with wine. It combines well with other flavors and products like soy sauce, vinegar, etc. The wine is suitable for lamb, chicken, pork, beef, fish.
It is good to use the quantities indicated in the corresponding recipe, but it is not out of place if you add a little more or save a little, according to your own taste.
Be careful! You should not leave the wine on the fire for too long, otherwise all the alcohol will evaporate. If you are making a sauce, leave it on the heat until you reduce the amount by half.
Alcohol itself does not add flavor to the dish, but it helps break down fats (unlike other liquids like water and broth), in which certain products manage to bring out their best flavor.
All wines contain acid, so it is best to use containers with a suitable coating to prevent oxidation.
Of the white wines for cooking, sauvignon blanc is the most suitable, and of the red wines, cabernet sauvignon (contains a large amount of tannins).
Remember the rule that when you prepare a dish with wine, serve it as a drink.
Pork with wine sauce
Ingredients for 2 servings:
pork fillet (about 400 grams),
pepper to taste
2 teaspoons of oil or butter,
1 teaspoon of soup,
1/4 cup of dry red wine,
1 teaspoon of mustard,
1/2 tsp dried thyme and rosemary, crushed
Preparation:
Cut the meat into medium pieces and pound, as for steaks. Sprinkle with black pepper. Fry until golden brown in fat (in a pan) for about 5 minutes on each side. Set the meat aside, keeping it warm.
Add the soup to the same bowl. Stir to separate the remains of frying. Add wine, mustard, thyme and rosemary. Boil the mixture. Reduce the heat and let it simmer for 5 minutes, uncovered.
Pour the prepared sauce over the meat and serve immediately!
Cheers!
