Who said I cook with wine sometimes I even add it to the food?

Answered by Jeremy Urbaniak

I love this quote by W C Fields because it perfectly captures my cooking philosophy. When I’m in the kitchen, I believe in using wine not just as a drink to accompany the meal, but as an ingredient to enhance the flavors and depth of the food.

There’s something magical about cooking with wine. It adds a richness and complexity that can’t be achieved with any other ingredient. Whether it’s a hearty red wine for a beef stew or a dry white wine for a seafood pasta, the flavors meld together and create a symphony of taste that is simply irresistible.

I remember the first time I decided to add wine to my cooking. I was making a mushroom risotto and thought, why not throw in a splash of white wine? The result was incredible. The wine added a subtle acidity that balanced out the richness of the dish, making it truly memorable.

Since then, I’ve experimented with wine in all sorts of dishes. From sauces and marinades to soups and desserts, there’s no limit to what you can do with a good bottle of wine. It’s like a secret ingredient that takes your cooking to the next level.

Of course, not all wines are created equal when it comes to cooking. Just as you wouldn’t drink a cheap, low-quality wine, you shouldn’t cook with one either. The flavors and aromas of the wine will be concentrated in the dish, so it’s important to choose a wine that you enjoy drinking.

When I’m cooking with wine, I like to take a sip and think about how it will complement the flavors of the dish. Is it fruity and bold, or light and crisp? Is it dry or sweet? These characteristics will influence the final outcome of the dish, so it’s important to choose wisely.

One of my favorite ways to cook with wine is by making a simple pan sauce. After searing a piece of meat, I deglaze the pan with a splash of wine, scraping up all the flavorful brown bits from the bottom. The wine quickly reduces and creates a delicious sauce that enhances the meat.

I also love using wine in marinades. The acidity helps to tenderize the meat and infuse it with flavor. Whether it’s a red wine and herb marinade for a steak or a white wine and citrus marinade for chicken, the results are always mouthwatering.

And let’s not forget about desserts. Wine can be a surprising and delightful addition to sweet treats. From poaching fruit in wine to making a rich wine reduction for a chocolate sauce, there are endless possibilities for incorporating wine into desserts.

So, the next time you’re in the kitchen, don’t be afraid to grab a bottle of wine and let it work its magic. As W C Fields said, “I cook with wine. Sometimes, I even add it to the food.” Embrace the idea that wine is not just a drink, but a culinary ingredient that can take your cooking to new heights. Cheers!