morganstuart 's dagbok, 13 jan 22

I prefer spices. much more subtle and no extra calories. 

I've been watching different cooking shows on the food network. Some of the recipes used looked pretty good Erq1. I wanted to try something similar. 

why not use what they were using on the show then? 

A little wine in cooking does add deeper flavor and most of the alcohol cooks off. I just use cheap red wine - or white for fish. or whatever might be leftover. But honestly drinking alcohol and weight loss and better health don't really go together, so I don't often have it around except maybe after the holidays. 

Braising a whole chicken in an inch of white wine is pretty delicious (with herbs and onions) 

I don’t drink but you would never know it because I have a decently stocked bar of liquor that I just use in cooking. I don’t buy expensive stuff to cook with but I also don’t cook with anything that is not good enough to drink. 

What’s up Morgan? I miss hearing from you!  

Because they are shelf stable I most frequently use light vermouth, sake and mirin. But if making red wine bolognese I use a fruity merlot, an Irish stew a non hop dark ale like Samuel Adams double bock or saurbrauten a reisling. Alcohol in cooking tenderizes fibers in meat, allow it to be stored longer but also for flavor releases oil flavors in meat fats, spices and nuts. When cooked the alcohol evaporated leaving a more complex flavor profile. I sometimes jar left over tads of beer and wine with spices to use in cooking later. One of the most surprising are teas like chai, hibiscus, orange-cinnamon and then used to make a marinated chicken - pure heaven. 

Love that you're using a bujo for the recipes. You will have to share a pic once you get it going! 

Morgan, are you ok? Miss your posts. Hope all is well with you 

Quick drop bye to say hi and thnking of you