Wine is often viewed as the go-to for braising meat due to its complexity and flavor enhancement. Chef Douglas Keane emphasizes the importance of stock over wine, stating it provides essential savory notes and improves texture. If wine isn't on hand, alternatives like citrus or vinegar can be added for acid. Ingredients such as kimchee, black garlic, and sauerkraut are excellent for deepening flavor without wine, showcasing the potential of various pantry staples in meat preparation.
"The stock is really the most important element. Wine adds complexity and acid. Stock bolsters the meaty taste of your protein, doubling up on its natural umaminess."
"The acid can be added later if you don't have wine, with fresh citrus, or even vinegar, right before serving. Red wine vinegar offers the same tart, fruity taste as its namesake."
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