USE OF WINES IN COOKERY
We all know the importance of wines on the menu. It serves as an accompaniment tovarious courses of the meal. Each type of foods is best suited with a particular type of wine , it helps in providing a contrast in taste and flavor and in some cases also aids indigestion.However ,the wine does have more to it as it is used fairly extensively in the kitchen.Suitability is the most important factor before we go on to the actual selection of wine.Let us examine which wines are best suited for cooking.Today in the market, one can find certain wines labeled “COOKING WINES”-they arewines which are produced basically for the purpose of cooking .They are not as superior as table wines and are generally by-products of table wines or the left over after blending.Cooking wines are not matured for very long and generally are far cheaper than tablewines . However table wines could be used in the kitchen “CORKY” wines can bedecanted and made use of well as left over wines . House wines are also extensively usedin the kitchen.When choosing a wine for cooking try and avoid strongly flavored wines ,they mayadversely affect the flavor of the food stuffs .Generally the sweeter wines are preferred tothe dry wines .Champagne and sparkling wines can also be used.
USE OF WINES IN THE KITCHEN:-WINE IN SOUP MAKING
: The
taste and flavor of soup i.e. considerably enhanced or improved by the addition of little wine. Note the emphasis on the word little. A dessert spoon full of wine is enough for 6 -8 person .It is the best omitted from a vegetable soup but will go very well with a meat/game based soup. Sherry is the traditional addition to turtle soup, while white wines willgo well with bisques and fish based soup.
WINES IN SALADS
: Wines are traditionally not supposed to be mixed because thevinegar and lemon juice could clash disastrously. However, wine can be added as asubstitute for the vinegar or the fortified wines in a salad dressing.
WINES AS A BASTLE:
Meat and poultry can be effectively basted with wine to a verygood effect and a delicious gravy can be made in the roasting pan. Champagne can beused to baste turkey or ham.Even if wine is not used as a baste it could be added into the gravy especially todeglaze the pan after sauntering small joints of meats as well as offals , escallops and pieces of fish.
641.5 K.Rajshekhar. November- 04. No.24 (02) BSc H& HA. Page 1 of 2
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