Top Ways To Use Wine For Some Light Cooking At Home

Yes, we know you just stacked a bunch of bottles of wine when they were on sale. So, now, what are you planning to do with them, of course, beyond drinking? Well, we have got a perfect answer for you – Bake and cook with that wine. Of course, you would not want to cook with your special bottle of wine, but you can do just fine with the wild-card bottles in your pantry. Let’s see some ways to use wine for some light cooking. 

Fat replacement with wine

Do you know why we love wine so much? It is the perfect fat substitute in all the recipes. In some households, people use more wine in cooking than drinking it as a barrage with dinner.

Whenever you try to eliminate the dishes’ fat content, you have to replace it with another ingredient to overcome the lost moisture. So, here are some ways that wine can help you achieve that: 

• Davis, who works with TrumpLearning,says that he never sautés the vegetables in heaps of oil or butter, rather he sautés them in a small quantity of oil, and then uses some oil for moisture and flavour.
• Rather than making a marinade using half a cup of oil, you can reduce the oil to just one-fourth cup and replace the remaining one-fourth cup with wine.
• If you use ¾ cup of oil in your cake mix recipe, you can completely replace it with ¾ cup of dessert or white wine. 

Wine adds a unique flavor to the fish

The tartar sauce dipped deep-fried fish, of course tasty, takes away all the nutritional benefits of eating fish. So, the perfect way to add the desired moisture and flavour to the fish without increasing its fat content is cooking the same with wine. Add some wine to the pan while the fish is cooling down, and then poach the fish in a saucepan containing boiling wine, or you can even drizzle the fish with one to two tablespoon of wine and then bake it in some foil package.

Wine in marinades

Jim, a statistics homework help provider with FineGrades,says that he loves using wine in marinades. Well, yes, wine can be the perfect ingredient for marinades. It is an acid ingredient to your dish, which works well to tenderize the meat’s exterior.

Moreover, wine does add a lot of flavour to the dish. When you prepare a wine-based marinade, it ensures that the seafood, poultry, or meat, stays moist during the cooking. 

Wine helps to simmer food

Try adding wine to some dishes that you are preparing in a skillet on your stove, in an oven, or the slow cooker, and you will see the difference. It simmers the food and adds moisture and flavour to your dish. 

Wine is perfect for baking 

Franchesca, an English homework help tutor with TFTH,says that she loves using wine in cakes and muffins. Using sherry or wine as a replacement to oil lightens the cake’s calories, and simultaneously gives it phenomenally complementary flavours. 

Cooking with wine

So, are you ready to cook with wine? Well, here are a few basics that you must know. 

Play with the subtle flavors of the wine

If you need a subtle and a food-like flavour through wine, you can achieve it by adding wine to the dishes with the listed foods: 

• Red wine – Currants, berries, cherries, plums, chocolate, oranges, peaches, oranges, and coffee

• White wine – Citrus, melon, apple, caramel, mushrooms, olive, vanilla, pear, and pineapple 

Acid and tannins

The term that is mostly used to define the white and the red wine is acid. It is probably because of the sharp bite that you get with the wine, which is more or less similar to what you would experience with vinegar or lemon juice. The acid helps to accentuate the natural flavours even in mild food, such as fish. It is the reason why in restaurants, you are served fish with an acidic wedge of lemon.

On the other hand, tannins are present in red wines. It is that bitter element in the wine, which is much like the bitterness you taste when you drink a strong tea. The red wine tannins work well with all the strong flavored dishes or the hearty foods, such as a juicy, delectable steak. Eric, a do my assignment service provider with TAE, says that tannins indeed is the best palate cleanser if you pair it with dishes rich in protein, such as meat. 

Dry vs. sweet

The thing with dry wine is that it has only a little natural sugar in it, and it has high alcohol content. On the other hand, the sweeter wines have a considerable degree of natural sugar, as they are available from grapes.

So, depending on the flavor that is needed in your food, you must pick the wine. So, keep reading for more cooking ideas !