A crisp and light white wine is best for searing.
Searing with wine is similar to searing with oil. Cooking with wine is also similar to using broth in a sauce or stew. You can also get fancy with wine and add small doses to a hot pan to get a blaze of fire; this is usually done when searing. Searing with wine is best done with a crisp and light white wine. Red wines are best for braising and cooking meats in stews.
Instructions
Searing
1. Put oil in the pan and turn the heat on high. Wait for the oil to get hot before adding your ingredient. Only add the ingredient if it sizzles when put in the pan.
2. Grab the handle of the pan and add a few tablespoons of wine. Rapidly push and pull the pan in short, quick bursts.
3. Wait for the flame to reside and flip the ingredient over. Add a few more tablespoons of wine and rapidly push and pull the pan again. Once the flame has resided, your ingredient has been seared.
Cooking
4. Add oil into a hot pan. Wait for the oil to get hot. Add your ingredients that will cook for a long time, such as garlic, onion and celery.
5. Add any spices you want to include and any thickener, such as flour or tomato paste. Add as much wine as you like. It depends on the thickness of the sauce or stew that you are making. The wine acts as a broth.
6. Lower the heat to medium and wait for the wine to simmer. Lower the heat again, this time to low. Reduce the wine for about 10 minutes.
7. Add any ingredients you want that don't need a long cooking time, such as seared meat and potatoes. Cover and simmer for 20 minutes.
Tags: with wine, crisp light, crisp light white, light white, light white wine, Lower heat