99 COOKING CAPE
10.11.2011., četvrtak
COOKING RED WINE - RED WINE
COOKING RED WINE - INDIAN CUISINE COOKING - COOKING OIL MANUFACTURERS IN SOUTH AFRICA. Cooking Red Wine
red wine reduction Picture shows the reduction at about 1/2 cup on its way to becoming about 2 tablespoons Wine reduction for the sauce to be made later on: 1 small carrot peeled and chopped fine (about 2 tablespoons) 1 small shallot , minced (about 2 tablespoons ) 2 medium white mushroom chopped fine (about 3 tablespoons) 1 bay leaf 1.5 cup red wine Heat carrot, shallot, mushrooms, bay leaf, parsley, and wine in 12-inch skillet over low heat; cook, without simmering (liquid should be steaming but not bubbling) until entire mixture reduces to 1 cup, 15 to 20 minutes. Strain through fine-mesh strainer and return liquid (about ? cup) to clean skillet. Continue to cook over low heat, without simmering, until liquid is reduced to 2 tablespoons. Transfer reduction to bowl for using in the pan sauce later on. Dan's Red Wine Reduction He starts watching Food Network with me and now he's making red wine reductions. How awesome is that! See also: calories in cooking spray professional cooking ebook cooking team names cooking pots online sri lankan cooking videos cooking school dallas texas old style cooking vision cooking pots cooking with a skillet |