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how do I tone down wine component in rice and gravy?
Posted on 9/11/15 at 8:41 pm
Posted on 9/11/15 at 8:41 pm
Used....perhaps....too much red wine to deglaze. Still tasting it a lot in final product
Is cooking down and replacing with water the right route or will only make wine flavors more prominent?
Is cooking down and replacing with water the right route or will only make wine flavors more prominent?
2
Posted on 9/11/15 at 8:47 pm to Rouge
It needs to cook down really as soon as you put it in prior to adding other liquids to burn the alcohol off. Just keep cooking. Next time drink half.
Posted on 9/11/15 at 8:47 pm to Rouge
Cook down and add stock, re-season, I'd guess.
Posted on 9/11/15 at 8:48 pm to Martini
Thanks. I put the water in right after. Makes sense
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