COOKING RED WINE - INDIAN CUISINE COOKING - COOKING OIL MANUFACTURERS IN SOUTH AFRICA.
Cooking Red Wine
Wine is an alcoholic beverage, typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast.
The color of wine is one of the most easily recognizable characteristics of wines. Color is also an element in wine tasting since heavy wines generally have a deeper color.
wine having a red color derived from skins of dark-colored grapes
(cook) someone who cooks food
the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
Food that has been prepared in a particular way
(cook) prepare a hot meal; "My husband doesn't cook"
The process of preparing food by heating it
The practice or skill of preparing food
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!