More often than not, when you keep doing the same thing in pretty much the same way, you tire of it. What would otherwise be a fulfilling task then turns into a mundane job which you detest just as much as you do your neighbor’s bright orange polka dotted skirt.
Same goes with cooking. When you cook using the same old techniques, you soon lose the sense of gratification you derive from it. If you want to jazz things up a bit in the kitchen, why not try something new like cooking beef in red wine?
When cooking red meat dishes with wine, it’s best to use young, full-bodied red wine. The function of wine in cooking is to enhance the food’s flavors and aromas without masking it.
Be careful when using wine, just as you would with any seasoning. Too much overpowers, too little does nothing. As you cook with wines, the alcohol evaporates, but the flavors remain. If you use too much wine, the acidity and sweetness may overpower your dish.
Remember not to add the wine just before serving. When cooking with beef, for instance, put the wine in the casserole as you simmer, in order for it to enhance the natural flavors of the meat. As the wine reduces while cooking, it becomes a flavor enhancer. If you add the wine too late, it will give the dish a somewhat harsh quality. If you want to add more wine, wait at least 10 minutes to taste it first. It does take some time for it to work its flavor into your dish.
Cooking with wine introduces your palate to a whole new world of flavor. Start slow, and then feel free to experiment. You’ll then realize that it will bring depth and dimension to the entire cooking experience.