Cooking wine
Cooking Wine
Cooking wine is a type of wine specifically intended for use in culinary applications as a flavor agent. It is made from fermented grape juice, but often contains additional ingredients such as salt and preservatives to extend its shelf life.
History[edit | edit source]
The use of wine in cooking dates back to ancient times. The Ancient Romans were known to use wine in their cooking, and it has been a staple in many cuisines around the world ever since.
Types of Cooking Wine[edit | edit source]
There are several types of cooking wine, including:
- Sherry: A fortified wine from Spain, often used in soups and sauces.
- Marsala: An Italian wine that is typically used in meat dishes and desserts.
- Sake: A Japanese rice wine often used in Asian cuisine.
- Mirin: A sweet Japanese cooking wine used in sauces and marinades.
Usage in Cooking[edit | edit source]
Cooking wine is used to enhance the flavor of dishes. It can be used in marinades, sauces, and stews, or to deglaze a pan. When used in cooking, the alcohol in the wine evaporates, leaving behind the wine's flavors.
Health Considerations[edit | edit source]
While cooking wine is safe to consume, it is not intended to be drunk straight due to its high salt content. It is also not recommended for those on a low-sodium diet.
See Also[edit | edit source]
References[edit | edit source]
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