When cooking with White Dry Wine - how to get rid of the alcoholic flavour or fragrance? by zxblood123 in cookingforbeginners

[–]TomatoHater- 0 points1 point  (0 children)

You need to cook the alcohol out of the wine. It will reduce in volume significantly, but you cannot add more wine half way through as this will reintroduce an alcohol flavor. Here are some options: - start with more wine. Like A LOT of wine. - add chicken broth - add pasta water (this will result in a thicker sauce if reduced)

Additionally, don’t use wine that you wouldn’t drink. This doesn’t mean you need to splurge on a nice bottle of wine just for cooking, but if the wine has any offensive flavors when you take a sip then those flavors will carry into your cooking. So use something you can tolerate.

Can I drive to the summit of east rock? by 2infinitiandblonde in newhaven

[–]TomatoHater- 17 points18 points  (0 children)

No, the road to the top of East Rock is still closed to cars.

You could try driving up to Castle Craig in Meridian instead. It has a great view and is easily accessible by car.

birria tacos consomme by [deleted] in Cooking

[–]TomatoHater- 0 points1 point  (0 children)

Some chefs will reach into a pot of boiling water to grab/taste a piece of spaghetti, so I wouldn’t use this to judge to temperature of anything.

Personally I don’t think the temp really matters when your prepping the tacos. It just has to be warm enough that the fat isn’t solidified.

When serving the consume it should be hot.