Save the wisecracks about not understanding the concept: Leftover wine is your friend. Joe Yonan, in the Washington Post, offers some pointers that leave deglazing and poaching in the dust:
- "Use light red wine to cook fish." Pinot noir and salmon are especially good pals.
- Freeze wine in a plastic bag; it won't get solid, so you can break off a piece when your latest creation needs a flavor boost.
- "Young, fresh, fruity wines usually make better cooking ingredients than fuller-bodied ones."
- Blogger Michele Humes' mulled wine syrup "is a truly delectable way to handle wine."
- That old standby, "enough beef bourguignon for an army."
To get the recipe for mulled wine syrup, along with other suggestions, click the link below.