Food & Drink How Much Wine Is in Your Food After You Cook It? An Expert Weighs In

10:01  16 may  2018
10:01  16 may  2018 Source:   eatthis.com

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What if he’s not a big ‘ wine guy’ and I know a lot more than he about wine – is it ok to show it ?” If you plan to cook fish, you might transition into a California Chardonnay or White Burgundy (Chardonnay from Burgundy) with dinner Most Popular. 18 First Date Questions From The Experts .

After years of swirling, sniffing, and swishing, you’ve (sort of) figured out what you like in a bottle of merlot. Now, you’re looking to kick things up a notch by jazzing up your dinner recipe with a splash of your favorite vino. However, if you’re worried about raising a toast without sounding too tipsy, we’ve got the inside scoop on the question you’re asking: “Does alcohol cook out of my food?”

Although your cookbook may have promised that alcohol simmers off after being exposed to high heat, we consulted an expert to demystify this popular misconception. “You never really cook all of the alcohol out of the food, no matter how long you cook it,” certified sommelier and Food and Wine Editor of Best Life, Shana Wall, told us via email. “However, with that said, alcohol evaporates at three times the rate of water. So the longer you cook it, the more alcohol that will cook out. But the lowest amount of alcohol you can ever achieve in liquids is five percent.”

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If you want to become an expert at wine and food pairing, read on! Therefore, if you ’re cooking up a spicy dish, look to pair it with wine that is low in alcohol or something with a touch of sweetness (but not too much ) to combat the fiery taste.

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White wine © Shutterstock White wine

According to a USDA study published in the Journal of the American Dietetic Association, you’d have to cook your food for a lengthy two-and-a-half hours to get its alcohol content down to five percent. Not looking to spend too much time babying coq a vin? Alcohol that’s cooked with food for 15 minutes will retain 40 percent of its alcohol content.

Here’s a helpful pattern to follow when flambeing: starting at 30 minutes of cooking time, alcohol content decreases by 10 percent following each additional half-hour of cooking time up until a maximum of two hours of cooking. So while a spiked dish requires 30 minutes of cooking to boil the alcohol down to 35 percent, you can decrease alcohol level to 25 percent by cooking it for an hour. Two hours of cooking will yield a 10 percent alcohol content.

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Expert Blog Dangers After Childbirth -- What to Watch For. Video 3 Things to Keep in a Diaper Bag. It is more important and healthful to select foods packed with nutrients, such as fruits and vegetables, rather than alcohol when Canola Oil Benefits. Best and Worst Juices. Low-Sodium Cooking Tips.

If you cooked the food with wine , serve it with the same. Just don't use cooking wine for this! Why not explore your favorite wine and food combinations with fellow wine fans and food devotees? Having friends around to share the experience makes it a whole lot more fun!

Pro Tip:

“I always tell people to cook only with good quality wine that you would love to drink,” Wall tells us. “Because, while the alcohol cooks down, the flavor profile of the wine actually intensifies. So if you cook with a bad bottle of wine, you will have a bad sauce! If you cook with a great bottle of wine, you will have an elevated sauce.”

Before taking on a demanding beef bourguignon, make sure that booze complies with your dinner guests since your dish will still retain some of the alcohol. And before you find yourself decoding aromas and flavor notes, don’t miss our little Secret to Drinking Booze Without Getting Fat.

Rescue Me! My Sauce Is Too Salty .
We've all experienced that dreadful moment when all you can taste in a sauce is salt. Whether you reduced the sauce to a thick sludge or went a little salt happy toward the end of cooking, try to fix it with these tips before you nix it. The antidote depends on the nature of the sauce: for French cream- or butter-based sauces, add more cream or a little brown sugar to neutralize the salt. With tomato-based sauces, brown sugar creates a sweet counterpoint. And for a lighter sauce, such as an herb-based one, squeeze in a little lemon; its acidity will help to balance out the saltiness. Related: Make Marcella Hazan's Iconic Tomato Sauce Tonight The same goes for the state of the sauce, too. If a sauce has been reduced too much, then dilute it (and its sodium level) with unseasoned stock. Adding wine is another option, although it's a little tricky; if the alcohol does not cook out entirely, then the sauce will become bitter. If you choose to add wine, then be prepared to simmer the sauce for a while until the alcohol burns off.

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