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  • innocentlurker [he/him]
    ·
    2 years ago

    I don't cook with wine because I don't like the flavors myself and besides my SO is 25 years sober, but I sympathize with your wanting to master it.

    Here is a video from a french chef Jean Pierre who is pretty easy going, but more importantly he doesn't just list ingredients and edit for aesthetics. He cooks the recipe in real time, but his vids aren't that long.

    Try the Thyme & Port Wine Sauce recipe and you can pick up tips along the way.

    I included the playlist in the link so you can look at the other sauce recipes if you find it useful.

    Some things I learned are:

    • Use a reduction pot (or even a skillet) as opposed to a straight sided pot to encourage convection to evaporate and reduce better
    • Port, Madeira and Marsala don't require reduction, all others do
    • Eliminate as much water from ingredients before introducing wine, for example mushrooms
    • Patience
    • innocentlurker [he/him]
      ·
      2 years ago

      Things I forgot:

      You can't change the acidity and you shouldn't try, instead marry the acidity to fat or sweetness. You create a new flavor that is more than the sum of the parts.

      To balance acidity you need fat or sweet. Lemon & sugar or lemon & butter. Oil & vinegar.

      Reducing wine first removes the alcohol but the conditions involved impact it: temperature, humidity, air circulation speed and surface area.

      Using a wider pan increases surface area.

      Running your overhead fan or open windows can help with surrounding airflow.

      From TechieScientist:

      Ethanol alcohols have a higher boiling point of around 78 degrees Celcius/ 173.1 Fahrenheit because of strong hydrogen bonding.

      Humidity is probably not very changeable.