Ingredient of the Week: Cooking Wineon February 11, 2014 @ 2:16 pm (Updated: 9:47 am - 2/20/14 )
"I do think you should buy quality wine to cook with," Tom says. Thierry adds: "You should always be able to drink it."
And oftentimes, the everyday wine you drink with dinner is perfectly acceptable to cook with, Tom says.
A simple wine sauce with a pork chop or chicken breast can make an excellent dinner. Start with a "nice sear," says Thierry, and take it out of the pan when it's ready and let it rest.
Keep the fat -- if there's not enough, Thierry recommends adding a little butter -- and add chopped shallots or onion. "Give a nice little caramelization to that," he says. Add a pinch of chopped garlic and thyme and sweat until the garlic is translucent. Add your wine, usually around a cup, "and use a wood spatula and use it to deglaze the bottom of your pan," he says. He recommends using a stainless or ceramic pan, rather than cast-iron, to make sure the sauce has the best possible flavor.
Reduce the sauce to cook off the overtly wine-y taste, and finish with crème fraîche or a "little nugget of butter," he says. Adding chicken stock will intensify the flavor as well.
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