Wow. Who knew that you could so so much when cooking with wine. We’ve covered sauces and steaming rules of thumb. Today? We get to Poaching and Simmering. We consider soups as part of the simmering process as well.
Here’s a side note: Poaching eggs with wine is fantastic, especially over a toasted baguette. Give it a try.
- - The better the wine, the better the taste of the food. Conversely, the lower quality of the wine, the better the chance your food will taste pretty strange. Choose your cooking wine accordingly (Sound familiar?).
- - Use freshly opened wine. Wines opened two weeks or later should be looked upon with suspicion, as it probably has oxidized to the point of affecting the wine taste(Again…does this sound familiar?).
- - Simmering is NOT boiling. The wine should only be brought up to about 185 degrees F.
- - Dry Reds (Merlot, Zinfandel, Pinot Noir, Syrah and Cabernets) add tartness to food. Thick of these flavors as a partner to the dish, a flavor that can stand on its own, but works with the food.
- - Fruity white wines (Sauvignon and Pinot Grigio) are more subtle, adding delicate flavors. Think of them as a detail to the dish. The dish may work without a white wine flavor, but is enhanced with them.
- - Poaching is also NOT boiling. When poaching, simmer liquid at 185 degrees F.
- - For soups, burn off the alocohol first before adding to the stock.