long story short...i've just started to learn the great benefits of cooking with wine. unfortunatly i've only dabbled in cooking with red wines and beef. i'm curious if anyone has any details of what kind of great flavors a white wine could do for chicken...i'm kind of timid to try it but think it might do some wonders. thanks in advance.
2007-05-14 19:42:27 · 7 answers · asked by superjacque12 2 in Food & Drink ➔ Cooking & Recipes
White wine allows for a depth of flavor to immerge from the chicken. It sweetens the meat slightly and allows the pallet to wonder why! And, as in all alcohol, the flavor is left behind while the alcohol burns off. Rule of thumb, however, use the same kind of wine to cook with that you would also enjoy drinking! I sometimes add a little mustard to my wine sauce and a little butter or olive oil to add more flavor. Enjoy!
2007-05-14 19:55:34 · answer #1 · answered by JennyP 7 · 1⤊ 0⤋
I like both of the other responses. I will also add that using a different wine each time you make the same dish will give you a whole new experience. Chardonnay, Sauvignon, Fume Blanc, Pinot Grigio, Rieslings and don't forget the higher quality Zinfandels too. Experiment with deglazing the pan drippings and reducing with herbs, shallots, garlic, stock. Add some butter at the end for a buerre blanc. Then there is poaching/braising the meat in wine. Wine marinades before grilling on the Bar B Q are awesome too. This will give you months of experimenting and testing with scrumptious results....cause you know you are going to have a buzz by the time dinner comes around and the whole bottle is all gone all ready. Have fun.
2007-05-14 20:25:55 · answer #2 · answered by jmestru 2 · 2⤊ 0⤋
Basically, wine is added to any dish as an acid component. Most people think of seasoning food in two ways, with salt and pepper. There is an extremely important third, which is acidity. Almost any sauce can be improved by adding some type of acid component. If you don't like wine, try wine vinegar of the red or white variety. Or, you could also use a couple drops of lemon juice. The acidity will lift the flavors. Enjoy.
2007-05-15 04:40:08 · answer #3 · answered by cletusj 2 · 0⤊ 0⤋
when i cook chicken I take the pan i have used for the chicken. Put it onto the stove. Boil the sauce down to a really thick like. Then put some white wine in while the pan is hot.
add some cream, fresh herbs, sometimes a little dijon mustard.
2007-05-14 23:41:48 · answer #4 · answered by Anonymous · 0⤊ 0⤋
the flavour you will get from the wine, are simply the flavours you have in the wine, eg fruity , although when you add other seasonings you will find it hard to tell,, you will also have no alcahol in the dish so this may be a bad thing.
a good test is to cook a dish with the wine and then have a glass of the same wine with the meal see if you can tell if they are the same wine taste.
]
2007-05-14 19:59:51 · answer #5 · answered by Anonymous · 1⤊ 0⤋
it's also very nice for fish... make parcels from foil, white fish, splash on some white wine, sprig of parsley and slice of lemon, wrap up and cook on bbq.... yum
make a sauce to go with... 1/2 cup white wine, 1/2 cup lemon juice, 1 tsp cornflour mixed with 1 tsp water... simmer until it thickens a little.
2007-05-14 20:54:07 · answer #6 · answered by Anonymous · 0⤊ 0⤋
taste the wine... you will get an alcohol free concentrated version
reds - venison, beef, lamb, duck
whites - chicken, fish,
2007-05-15 03:08:27 · answer #7 · answered by ...hello? 3 · 0⤊ 0⤋