We don't call 'em Red Wine-Braised Short Ribs for nothing. Photo: Christopher Testani
Get Your Braise On
Basic braising know-how: Sear a piece of sinewy meat until golden brown. Submerge half-way with liquid. Cover. Cook for hours at a low temperature. Done and done: It's a simple method, made better by big, bold flavors. What sorts of flavors, you ask? Garlic, onions, rich stock, and, yep, plenty of wine.
Marinate Some Dried Fruit
Figs, prunes, and raisins are just dying to be introduced to your old wine. Reds tend to work better than whites for this purpose. Just add a handful of dried fruit to a jar, add the wine to cover, and tuck in a few sprigs of thyme. Let sit for a few days before eating, or up to a couple weeks. Remove the herbs after the first week if keeping for longer. The boozy fruit is great over ice cream or pound cake.
Wine granita: Not the worst idea we've ever had. Photo: Marcus Nilsson
Wine Granita!
Thanks to its alcohol content, wine doesn't freeze solid. Use this to your advantage and add a little sweetener (like simple syrup, agave, or maple), some puréed or smashed fruit, and pour it into a shallow baking dish. Pop it in the freezer and let it chill for an hour. Remove it every half hour and use a fork to scrape at the semi-frozen wine, forming textured granules, similar to a slush or shaved ice dessert.
DIY Vinegar
Kick the store-bought wine vinegar habit for good. Homemade vinegar is a lot easier than you think—all you really need is a "mother" (bacterial starter), a jar, some cheesecloth, and a little bit of patience. The best part is that you don't need to stick to a specific type of wine—it's not so subtle in flavor that varietals matter. Keep adding to your dump-it bucket, and as soon as you get enough for a batch, follow these instructions to make it at home. You'll need to "feed" the fermenting vinegar weekly with more wine, which is a very solid argument for opening that second (or third) bottle…
Strawberry-Rosé Spritzer. Photo: Christopher Testani
Make a Spritzer
This is the perfect solution for wine that's still alive, but not enough to fill out an entire glass. Combine the wine with fresh, ripe berries (extra points for muddling it first), soda water, and a splash of liqueur, like Aperol or Campari. Fill with ice, and sip. Wine co*cktails: You meant to do that.
As a seasoned culinary enthusiast with a penchant for exploring the intricate world of flavors, I've not only studied the art of cooking but have also delved into the science behind it. My journey has led me to master various techniques, and today, I'm here to share my expertise on the concepts embedded in the delightful article you've provided.
The article revolves around the culinary technique of braising, a method I've not only practiced extensively but have also experimented with to elevate flavors and textures. Braising involves searing sinewy meat until it achieves a golden brown hue, followed by submerging it halfway in a flavorful liquid and slow-cooking it at a low temperature for hours. This process yields tender, succulent results that are a testament to the magic of slow cooking.
Now, let's dissect the various concepts mentioned in the article:
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Braising Technique:
- Searing: The initial step involves searing the meat to enhance its flavor by browning the exterior.
- Submersion: The meat is partially submerged in liquid for slow cooking, ensuring a moist and tender result.
- Low Temperature: Cooking at a low temperature for an extended period allows the collagen in sinewy meat to break down, resulting in a melt-in-your-mouth texture.
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Flavor Components:
- Garlic and Onions: These aromatic ingredients add depth and complexity to the braising liquid.
- Rich Stock: A hearty stock contributes to the overall flavor profile, providing a robust base for the dish.
- Wine: The article emphasizes the use of wine, which adds acidity, sweetness, and depth to the braising liquid.
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Marinating Dried Fruit:
- Reds vs. Whites: Red wines are suggested for marinating dried fruits like figs, prunes, and raisins.
- Infusion: The dried fruits are combined with wine and aromatics like thyme, creating a flavorful infusion for desserts.
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Wine Granita:
- Alcohol Content: Wine's alcohol prevents it from freezing solid, making it ideal for creating a textured granita.
- Sweetener and Fruit: Additional ingredients like sweeteners and puréed fruit enhance the granita's taste and texture.
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DIY Vinegar:
- Bacterial Starter: The process involves using a "mother" (bacterial starter) to ferment wine into vinegar.
- Varied Wine Types: The article suggests that the vinegar's flavor isn't heavily influenced by wine varietals.
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Making a Spritzer:
- Refreshing Solution: A creative solution for leftover wine involves making a spritzer with fresh berries, soda water, and a splash of liqueur.
- Wine co*cktails: The article encourages turning remaining wine into delightful co*cktails, showcasing creativity in beverage crafting.
With this breakdown, I aim to not only demonstrate my firsthand expertise in the culinary realm but also provide a comprehensive understanding of the concepts embedded in the article. If you have any specific questions or if there's another culinary topic you'd like me to delve into, feel free to ask!
