Best 2 All Purpose White Wine Brine White Cooking Wine Recipes

Embark on a culinary journey with our versatile All-Purpose White Wine Brine and White Cooking Wine recipes. Discover the art of tenderizing meats, infusing flavors, and elevating dishes with the magic of white wine. Unlock the secrets of creating succulent poultry, savory seafood, and delectable vegetables. Master the techniques of brining and cooking with white wine to achieve restaurant-quality results in the comfort of your own kitchen. Explore a range of recipes, from classic to contemporary, all showcasing the transformative power of white wine. Prepare to tantalize your taste buds and impress your dinner guests with these culinary gems.

Let's cook with our recipes!

ALL-PURPOSE VINAIGRETTE

All-Purpose Vinaigrette image

Provided by Food Network Kitchen

Time 10m

Yield About 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup white wine vinegar, balsamic vinegar, red wine vinegar, or aged sherry wine vinegar
2 to 4 teaspoons Dijon mustard
1 teaspoon kosher salt plus more
Freshly ground black pepper
2/3 to 3/4 cups extra-virgin olive oil

Steps:

1/4 cup white wine vinegar, balsamic vinegar, red wine vinegar, or aged sherry wine vinegar 2 to 4 teaspoons Dijon mustard 1 teaspoon kosher salt plus more Freshly ground black pepper 2/3 to 3/4 cups extra-virgin olive oil.

WHITE WINE TURKEY BRINE, SIMPLE

White Wine Turkey Brine, Simple image

Thanksgiving, 2007. This brine was a last minute decision and using items from my pantry. I was not going to make dinner this year because Alicia, her son and her boyfriend were going to her boyfriends for the holiday. Their plans changed Monday night so we shopped Tuesday night after work. That didn't leave much time for brining so I didn't plan on it, but we cold water thawed the turkey all day Wed. I hated the idea of cooking an unbrined bird, so I came up with this recipe. It is mild enough in flavor to still allow the turkey flavor to come through with just a hint of flavor from the brine. The drippings made excellent gravy that was not at all salty.

Provided by Karen From Colorado

Categories Low Protein

Time 20m

Yield 2 gallons

Number Of Ingredients 8

Ingredients

750 ml white wine
6 bay leaves
1 head garlic
1 medium onion, cut in half
1 cup kosher salt
1 cup brown sugar
10 cups water
2 large lemons

Steps:

Add bay leaves, garlic, onion, salt, sugar and water to a large stock pot.
Cut lemons in half and squeeze the juice into the rest of the brine ingredients; add the squeezed lemons.
Bring to a boil and boil 10 minutes.
Remove from heat and cool too room temp; stir in wine.
Add turkey; brine for 12 to 24 hours.
Remove the turkey and rinse very well in cold water.
Butter or oil the skin and roast as usual.

Tips:

Choose the right wine: Use a dry white wine for best results. Avoid wines with a lot of sweetness or tannins, as these can overpower the flavor of the food being brined.
Don't brine for too long: The ideal brining time for most meats and poultry is 12-24 hours. Brining for longer than this can make the meat too salty.
Use a large enough container: Make sure the container you use is large enough to hold the meat or poultry and the brine. The meat or poultry should be completely submerged in the brine.
Keep the brine cold: Brine the meat or poultry in the refrigerator or in a cool place. This will help to prevent the growth of bacteria.
Rinse the meat or poultry before cooking: After brining, rinse the meat or poultry with cold water to remove any excess salt. This will help to ensure that the meat or poultry is not too salty.

Conclusion:

Brining is a great way to add flavor and moisture to meat and poultry. By following these tips, you can ensure that your brined dishes turn out perfectly every time. So next time you're looking for a way to elevate your cooking, give brining a try.