Made some ground pork pasta rotini (carbonara) recentlyCooked the meat in wineIt gave it a subtle sharp and sweet flavor, was really nice. Dunno how else to describe itRedpill me on cooking with wine. This is the second time I've done it. What can I cook with it? What should I use red wine vinegar for?Only other meal I've made was lasagna with this
Also interested, I never bother with wine unless I’m making a beouf roast
>>22053793>What can I cook with it?Pretty much anything, actually. Besides fish since (in my opinion) the flavors don't go well together. But any kind of meat or vegetable is very tasty when cooked with wine. The easiest way to end up with a tasty sauce when cooking any sort of meat is to deglaze your pan with wine, add diced shallots and cook on low heat till the shallots disintegrate and the sauce thickens somewhat (though it'll still be pretty thin).If you're looking for a specific recipe, maybe try making ragu alla bolognese, the 'traditional' way, using the official Italian cooking academy recipe. And use like double the amount of wine they tell you to use (decreasing the amount of stock/water in turn, of course).I also recommend cooking with brandy, if you have any lying around. It imparts a deeper, richer flavor but is typically less sweet.
>>22054103>shallotsLol
>>22054534Sweet onions work fine too of course, as long as you chop them up real fine.
>>22053793‘rrot’rasta
