Description
In the kitchen, white wine is used above all to deglaze: poured over the soffritto or browned vegetables, it evaporates in moments, taking the alcohol with it and leaving acidity and aroma. It is the classic gesture of risotto, right after toasting the rice.
I also use it in doughs, such as strudel pastry, and when cooking soy chunks or tempeh, where it helps lift flat flavours and add character. The secret is to choose a dry, still wine that you would happily drink: a wine that isn't good in the glass won't be good on the plate either.
Always let it evaporate well over high heat before carrying on.
I also use it in doughs, such as strudel pastry, and when cooking soy chunks or tempeh, where it helps lift flat flavours and add character. The secret is to choose a dry, still wine that you would happily drink: a wine that isn't good in the glass won't be good on the plate either.
Always let it evaporate well over high heat before carrying on.
