USES OF WINES, HERBS AND SPICES IN COOKING

USES OF WINES, HERBS AND SPICES IN COOKING

Cooking with Wines

All wines which we drink can be used for cooking.

       

Wine is classified in three major categories:

1. Table wines
2. Sparkling wines
3. Fortified wines

1. Table wines also called still or natural wines, are consumed mostly with food, they tend to compliment the meal.

2. Sparkling wines, for example champagne is distinguishable by its effervescence and is drunk for the most part on festive occasions such as weddings, birthdays, and during the holidays.

3.  Fortified wines, such as sherry or vermouth, is most commonly drunk before or after meals and it is also frequently used in cooking.

4.Table wines are further classified by color, as red, white, or rose (pink); and by character, as sweet or dry. Red wines are made from the skins of dark grapes. White wines may be made from white (that is, green) grapes or from dark grapes, but with white wine the grape skins and pressed juice do not come into contact unlike red wine. True rose wines are the products of dark grapes; their skins remain in contact with the juice only until it has turned into a pale pink.

Wine has the following uses in the kitchen –

1. Used as Marinades
2. Used In the preparation of Sauces
3. Aids Preservation
4. Deglazing - In the preparation of gravies
5. Flaming /Flambéing
6. Used in Stocks/as cooking liquids
7. Flavoring

1.  For Marinating Meats - Wine is acidic in nature which has a tenderizing effect on meat and unlike raw papaya it ensure that the meat does not dry up.  Wine also helps in reducing the cooking time without sacrificing the flavor.

2. For Making Sauces - Wine added while cooking sauces to give a gentle flavour to it.  The alcohol content of wine doesn’t affect the taste and aroma of the sauce because the Alcohol evaporates and the alcoholic content gets reduced leaving the full flavour of wine behind.

3.   For Preservation - Wine acts as a excellent preservative.  It is used in brines because of its aldehydes and acidic content.  During preservation the colors of the meats and vegetables is restored by the acids of wine. This is called as “The fixing” of colors by wine.

4.  Deglazing - to make gravies - Wine is added to stews, casseroles and pot roast which ensure a rich flavour for some gravy.  Wine can also be used deglaze the pan in which meats have been brown.  The deglazing process involves pouring liquid or wine into the pan and spraying of the brown bits which are remaining in the pan.  It removes all the juices which are sticking to the pan and then is poured over the completed dish.

5. Flambé- Dry wines with high alcoholic content are used for flambé fruits and desserts.  It may also be added to flambe sauces.

6. As Cooking Liquids/ Stocks - Wines can be used as the liquids in meats and vegetable for cooking or stewing.  Burgundy is used in stews made of rich beefs cooked with red wines and similarly chicken can also be cooked in red wine.   

7. Flavoring: wines are commonly added for flavoring western food. These can be used to flavor, cakes, pastries, sauces and stocks. Wine is whipped with egg yolk and cream to make sabayon and whipped cream are folded in to make wine flavored mousses.

How to cook with wine:

1. The function of wine in cooking is to intensify, enhance and accent the flavor and aroma of food - not to mask the flavor of what you are cooking but rather to fortify it.

2. As with any seasoning used in cooking, care should be taken in the amount of wine used - too little is inconsequential and too much will be overpowering. Neither extreme is desirable. A small quantity of wine will enhance the flavor of the dish.

3. The alcohol in the wine evaporates while the food is cooking, and only the flavor remains. Boiling down wine concentrates the flavor, including acidity and sweetness. Be careful not to use too much wine as the flavor could overpower your dish.

4.   For best results, wine should not be added to a dish just before serving. The wine should simmer with the food, or sauce, to enhance the flavor of the dish. If added late in the preparation, it could impart a harsh quality.  It should simmer with the food or in the sauce while it is being cooked; as the wine cooks, it reduces and becomes an extract which flavors. Wine added too late in the preparation will give a harsh quality to the dish. A wine needs time to impart its flavor in your dish. Wait 10 minutes or more to taste before adding more wine.

5. Remember that wine does not belong in every dish. More than one wine-based sauce in a single meal can be monotonous. Use wine is cooking only when it has something to contribute to the finished dish.

6.Wine Reduction for Pan Sauces: 

           

   1/2 to 3/4 cup raw wine = 2 tablespoons of wine reduction. For ultimate flavor, wine should be reduced slowly over low heat. This method takes more time and effort, but will achieve a superior sauce because the flavor compounds present in the wine are better preserved.

Young, full bodied red wine	Red meat, red meat dishes
Young, full bodied, robust red   wine	Red sauces
Earthy red, full bodied red wine	Soups with root vegetables and/or beef stock
Dry fortified    wine	Fish/shellfish, poultry, pork, veal
Dry white wine or dry fortified wine	Light/cream sauces
Crisp, dry white wine	Seafood soups, bouillabaisse
Sweet white wine or sweet    fortified wine	Sweet desserts
Dry, fortified wine (i.e.: sherry)	Consommé, poultry, vegetable soups
Regional cuisine	Regional wine

Cooking with Herbs

"Herb" typically forms the leafy green parts of a plant. A herb is a plant that is valued for flavor, scent, or other qualities. Herbs are used in cooking, as medicines, and for spiritual purposes. Herbs can be used fresh and in dried forms

Classification of Herbs

Classification of Herbs according to usage:

According to the usage, the herbs are classified as follows;

1. Medicinal herbs
2. Culinary herbs
3. Aromatic herbs
4. Ornamental herbs

1. Medicinal Herbs: Medicinal herbs have curative powers and are used in making medicines because of their healing properties.

2. Culinary Herbs: Culinary herbs are probably the mostly used as cooking herbs because of their strong flavors like mint, parsley, basil.

3. Aromatic Herbs: Aromatic herbs have some common uses because of their pleasant smelling flowers or foliage. Oils from aromatic herbs can be used to produce perfumes, toilet water, and various scents. For e.g. mint, rosemary, basil etc.

4. Ornamental Herbs: Ornamental herbs are used for decoration because they have brightly colored flowers and foliage like lavender, chives.

Examples of Herbs:

Basil, Bay Leaf, Chervil, Chives, Cilantro, Dill, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, Savory, Tarragon, Thyme, Lemon Grass, Curry Leaves etc

Harvesting and Storing of Herbs:-

The optimum time to harvest herbs is in the morning, after the dew has evaporated, prior to the sun warming their leaves. Handle the herbs gently without bruising or injuring the leaves and stems. The distinctive oils that give herbs their aromas and flavors are volatile and can be destroyed if injured. Select just enough herbs to be used, dried or frozen, the same day. Herbs should look healthy, fresh and clean, with out any type of discoloring. Since the flavor and aroma of herbs deteriorates quickly after picking, be prepared to use them immediately. If you must store them for a few hours, keep them in the refrigerator in a plastic bag that is perforated and can breath. When you are ready to use them, wash the herbs gently under cool, but not cold water and pat dry between paper towels.
                    

           Freezing fresh herbs is an easy way to store them for longer periods of time. Clean the herbs delicately, blot them dry, and remove leaves from the stalks. You can freeze them whole or chopped, packing into freezer safe bags or airtight containers. Chopped herbs that are to be used in soups or stews can be spooned into an ice cube tray, covered with water, and frozen. When you are ready to use the herbs, just remove what you need from the tray and add to the pot.

Uses of Herbs

1.      Flavoring

2.      Garnishing

3.      Seasoning

4.      Herbal Oils

5.      Herbal Vinegar

6.      Herb butter

7.      Herbal Drinks

8.      Sauces and spreads

9.      Pastes and crusts

  
   1.  Flavoring: Herbs can be used to flavor stocks, sauces. They     can be used for flavoring cheese, cakes, breads, cookies, charcuterie products etc.

  2. Garnishing: herbs are commonly used as garnishes in dried or fresh form.

  3. Seasoning: a mixture of dried herbs can be used as a salt-less seasoning and also salt can be mixed with herbs and used as a seasoning.

  4. Herbal Oils: Cooking oils can be flavored with one or more herbs and can be used in salad dressing and vinaigrette.

  5. Herbal Vinegar: Vinegar can be infused with herbs. Tarragon vinegar is the most common vinegar used in cooking.

  6. Herb Butter: Herb butter is made by adding chopped herbs to softened butter also known as compound butter and can be served along with fish and grilled steaks.

  7. Herbal Drinks: Herbal teas, Herbal water are commonly served beverages. Herbs such as mint are commonly used in cocktails and mocktails.

  8. Sauces and Spreads: Mint sauce is a good example of a sauce which is served as a accompaniment and Pesto is an example of a spread.

  9.  Pastes and crusts: meat, chicken and fish can be rolled in herbs to form a crust around and then the item can be grilled, pan fired or even roasted.

Spices:-

                A spice is a dried seed, fruit, root, bark, leaf, or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavour, colour, or as a preservative that kills harmful bacteria or prevents their growth

Spices can be grouped as:

1. Dried fruits or seeds, such as fennel, mustard, and black pepper.
2. Arils, such as mace.
3. Barks, such as cinnamon and cassia.
4. Dried buds, such as cloves.
5. Stigmas, such as saffron.
6. Roots and rhizomes, such as turmeric, ginger and galingale.
7. Resins, such as asafoetida

Condiments:-

                        A condiment is a relish, sauce, or seasoning added to food to impart a particular flavour or to complement the dish. Often pungent in flavour and therefore added in fairly small quantities, popular condiments include salt, pepper, ketchup, mustard, olive oil, vinegar and sugar. Usually applied by the diner at the table, condiments generally have the consistency of a thick liquid or paste and are served from a bottle, jar, or bowl. They may also be dry, such as a mixture of herbs and seasonings. Many condiments are available packaged in single-serving sachets, particularly when supplied with take-out and fast foods.

                        Condiments are sometimes added prior to serving, for example a sandwich made with ketchup or mustard. Some condiments are used during cooking to add flavor or texture to the food; for example, barbecue sauce, teriyaki sauce, and soy sauce all have flavors that can enhance the tastes of a variety of different meats and vegetables.