Cooking with Kosher Wine
Unfortunately not everyone is a wine connoisseur and choosing the proper wine to cook with can be a bit of a challenge. These rules are not set in stone but here are some helpful guidelines when cooking with wine.
First and foremost, never cook with a wine you wouldn’t drink. A cheap wine will result in an equally poor tasting meal. You don’t have to go out and purchase a $100 bottle of wine but try to avoid that tempting bottle on sale for $5. Despite its name, cooking wine is actually terrible for cooking. Salt is typically added or other ingredients to add “flavor,” but in reality, it’s just gross. Kosher wine, such as Kedem wine, is perfectly fine to use.
The ultimate question is “Do I use red wine or white wine?” Red wine will give you bold flavors and is recommended for tomato sauce and red meats. White wine will give your food acidity and should be used for cream sauces, poultry, and seafood. The “rules” for food pairing are similar to cooking with wine. Don’t forget that not all the alcohol will evaporate from your dish! Wines with higher alcohol volumes should be cooked longer. Adding wine to a dish is the same as adding spice –the longer it cooks, the more mellow the flavor. Cheers to your next delicious meal!
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You can skip to the end and leave a response. Pinging is currently not allowed.Posted on: Monday, November 1st, 2010 at 9:00 am
Posted in: kosher wines
Tags: jewish wine, kedem wine, kosher wine, kosher wines, manischewitz wine