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fromwww.theguardian.com
5 days ago

Leftover wine? Now we're cooking | Hannah Crosbie on drinks

Learn more. That said, I haven't always seen the point of cooking with wine, and particularly of cooking wine. Apparently, the general rule is never to cook with any wine that you wouldn't drink, so there's me told, because I used to treat wine merely as a descaler for those tasty burnt bits at the bottom of the pan. No more will I slosh wine I'd sooner thin my nail polish with into casseroles and stews.
Food & drink
Cooking
fromDaily News
4 weeks ago

Recipe: This pan sauce gives a flavor kick to sauteed fish fillets

Pan sauces create rich, restaurant-style flavor quickly by deglazing the pan fond, reducing liquids, and finishing often with butter in about 17 minutes.
Cooking
fromBon Appetit
1 month ago

How to Clean Stainless Steel Pans So They Shine Like New

Preheat stainless steel pans, heat oil until shimmering, deglaze to loosen fond, clean promptly and dry to prevent baked-on food and warping.
fromTasting Table
1 month ago

Why Giada De Laurentiis Never Lets Hot Pasta Water Go To Waste - Tasting Table

"It creates a wonderful, velvety, thick sauce without any cream or anything else," she said. This is because the starch that pasta releases into the water when you are cooking helps to emulsify and thicken the sauce. To do this, De Laurentiis recommends reserving at least a cup of the hot pasta water before you drain your pasta. She also says to add a bit of the water to your sauce a time as you stir it into your cooked pasta.
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