Ideally, use lower heat, and cook with stable fats like coconut oil, butter, and ghee By Dr. Mercola One of the easiest and best ways to improve your health and avoid disease is to eat real food; cooking your meals from scratch using whole ingredients, ideally organic, to avoid chemical additives and contaminants like pesticides. Sadly, doctors have been notoriously clueless about nutrition as a way to improve health.
Cook and bake with the wine. When I think of wine, I think of a great fat substitute in recipes.
When you take some of the fat out of dishes, you usually need to add another ingredient to replace the lost moisture.
Here are some examples of how wine can do just that: Instead of sauteing veggies in heaps of butter or oil, you can saute them in a smaller amount of oil plus some wine for flavor and moisture. Here are my favorite ways to use wine in light cooking: Wine helps cook and add flavor to fish.
Deep-fried fish dipped in tartar sauce, albeit tasty, defeats the nutritional purpose of eating fish. One way to add flavor and moisture to fish without adding fat is to cook it with wine.
You can add wine to the pan while the fish is simmering, poach the fish over a saucepan of boiling wine, or drizzle fish with a tablespoon or two of wine and bake it in a foil package. Wine is a great ingredient in marinades.
Wine is basically an acid ingredient which helps tenderize the outside of the meat and it has a lot of flavor. The wine-based marinade helps keep meat, poultry, or seafood moist while it cooks, too. Wine can help cook and simmer foods. Wine can be used in baking, too!
For certain types of cakes, using wine or sherry in place of some of the fat not only lightens up the cake but adds complimentary flavors. Here are seven basics you should know. Play off the subtle flavors in wine. Here are some of the subtle food-like flavors that can come through in wine -- which you may want to capitalize on by adding some to dishes containing these foods: In contrast, the sweeter wines still contain a larger amount of natural sugar from the grapes.
Tannins and acid "Acid" is a term used to describe both red and white wines, and it refers to the sharp bite in the wine much like you would experience with lemon juice or vinegar.
Acid can help bring out the natural flavors in a mild food, such as fish this is why fish is often served with an acidic wedge of lemon. The tannins in red wine pair well with strongly flavored dishes and hearty foods, like a nice juicy steak. What type of wine should be used to cook which type of food?
It would follow that a bold-tasting wine might do well in a boldly flavored dish.
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What about the "other white meat? For example, a dish heavy on the spices usually needs a full-bodied wine to stand up to it.
One with a light or creamy sauce calls for a drier, light wine. That last secret to cooking with wine: Feel free to experiment while cooking or baking with wine. Get creative, and try to invent new flavor combinations.
Here are a couple of recipes to get you started. Arrange garlic cloves evenly on top, and then sprinkle freshly ground salt and pepper over the top. Start heating the canola or olive oil in a medium nonstick frying pan over medium-high heat.
When hot, add the rolled-up roast to the pan and let the bottom brown for a couple of minutes. Flip and brown the other side a couple minutes more. Carefully place browned roast in slow cooker so that it remains rolled up. Pour onion soup concentrate and wine over the top.
Cover and cook on LOW for about four hours.A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in by .
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