The rise in ethnic flavors means there is a rise in demand for ways to bring out more flavor–and still manage to make it easy, quick, and not break the bank! One tip is to use cooking wine, adding just a splash or so to enliven a recipe. In The Kitchens of The Food Channel, we’ve been testing cooking wines and looking at recipes specific to the busy lifestyle. One of our favorite is the Asian Chili Shrimp with Sesame Noodles, which we demonstrate in a :90 Seconds in the Kitchen video. It takes a little longer than 90 seconds, but not much! We used the Holland House White Cooking Wine for this stir fry, along with quick cooking angel hair pasta.
One of the benefits of using cooking wine is that, unlike wine, it doesn’t have to be used up right away. That means you can add a little to all sorts of meals whenever you cook, without waste. Use it for sauces, stir-fry, marinade, to glaze and deglaze! To deglaze a pan simply means adding a bit of liquid to a pan, usually after meat has been cooked in that pan. Adding a little cooking wine to help loosen all that flavor still in the pan is part of what makes a lot of recipes great!
There–you have two tips for cooking! So check out the recipe for this simple pasta dish and think about giving your cooking a bonus splash of flavor next time.
Disclaimer: No remuneration was received for this article. The Food Channel’s sister company, Noble, has provided service to some of the companies mentioned.