Experienced chefs always add wine to their food. Why is this being done? shared on the Threads social network on March 13, the authors of the UCA Culinary Academy page, the founder of which is Ukrainian culinary blogger Olga Martynovskaya.
“Why do chefs add wine to food? No, not because it’s left over from yesterday. Alcohol dissolves those aromatic compounds that are resistant to water or fat. That is, wine literally “unlocks” flavors that you would never otherwise experience,” the post notes.
Plus, when the wine hits the hot pan, it dissolves all the delicious caramelized crust on the bottom.
“Chefs call this “deglazing” (deglazing), and this is the basis of any truly good sauce,” the experts emphasized. “And when the alcohol evaporates, all that remains is an incredible depth of flavor – and no degrees.”
Brief cheat sheet:
- White wine is ideal with mushrooms, fish and chicken.
- Red wine goes well with meat and rich sauces.
