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De-glazing with wine-Red or White?

g
geekgirl Nov 14, 2006 12:24 AM

A recent recipe used white wine to de-glaze a pan after cooking in it. I only have red.

  1. g
    geekgirl Nov 14, 2006 03:59 PM

    I had never thought to use any other alcohol to de-glaze. Makes me sad to know I threw away a whole bottle of vermouth, thinking it was bad after a year (>.<).
    0

    1. frankiii Nov 14, 2006 02:06 AM

      Dry vermouth is excellent for de-glazing. I always keep a bottle around so i don’t have to open wine. I also use Oloroso Sherry a fair bit, Brandy or Cognac from time to time and vodka when i don’t want much flavor but would like to get to those alcohol soluble flavors (watch for flames though). Cider vinegar is also great to de-glaze (as is sherry vinegar for that matter) but they have their own character. My two-cents

      1. k
        KRS Nov 14, 2006 01:29 AM

        I use whatever wine I've opened for dinner. If we're not having wine, I use dry vermouth. It doesn't spoil on the shelf and adds a light flowery note.

        1. g
          geekgirl Nov 14, 2006 12:49 AM

          I hadn't bothered to think about color. That is very important for eye appeal! Thanks.

          1. chowser Nov 14, 2006 12:27 AM

            Red would work but if it's a light colored dish, it'll leave it purple or some other darker color. Plus, depending on the wine, it could be strong for the dish.

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