|
        
|
Notes From the
Vintner
|
Welcome
to our column. We hope that you will return to
learn interesting notes on wine, and related
subjects. Wine is a great gift from God to be used
for the enjoyment of man. It is a food, and should
be treated as such. It is meant to lift up the body
and lighten the soul. 10/1/01
|
A new
Subject…lets
talk about cooking with wine. Yes, you can also cook with
wine; even if some think that it is a sin not to enjoy the
wine in a glass. The First George W's wife, Martha, was
known as a great cook. And many of her dishes were seasoned
with wine for that was a practice of the day.
It is astonishing
what wine can do to enhance the flavor of the food served at
the table. The nose will enjoy the meal as much as the
tongue. And cooking with wine is following the Bible
admonition, "…a little wine for thy stomach's sake,"
says Paul.
Always use a full
bottle for cooking…Some
for the Cook and Some for the
Pot.
The
amounts to use are:
1. One
tablespoon wine per cup of sauce or soup
2. ¼ Cup wine to season braised meats
3. ½ Cup wine for a beef stew
4. As much as 2 cups wine for a marinade or to baste a
ham or a roast during cooking.
Do not use your
best wine to cook with…use a good wine, one you can
enjoy a glass of while cooking. Any wine will work, if it
works for you. Remember there is no such thing as "cooking
sherry." That term is left over from prohibition. The wine
labeled "cooking sherry" has salt added to the wine so chefs
must use the wine to improve the food and not the
chef.
Your supply of
cooking wine needs to be always on hand -- three bottles.
One good red, like Burgundy: a good white, like Chablis; and
a good bottle of sherry or port. Remember to replace each
bottle as used for cooking. Keep the sherry or port on the
shelf and the red and white wines in the refrigerator after
you open them.
So,
now…lets
go cook something and do it with wine. We happen to have a
small cookbook available if you need inspiration. We also
have wine. ….
|