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Learn how to cook with vermouth, because it’s not just for martinis! Make savory and sweet dishes with this fortified wine.
After you’re done making a big batch of martinis, you might be left with a little leftover vermouth. Vermouth can go bad after 2-3 months, so you’ll want to be sure to refrigerate it ASAP lest it turn to vinegar.
Luckily for you, vermouth can be used well beyond the martini. You canuse it in lieu of wine in savory recipes, or you can use it to add a little flavor in soups,sauces and desserts.
In fact, because vermouth is a fortified wine, it is actually stronger than wine — like we talked about in my vermouth guide earlier this month.
It is infused with herbs, and thusis more flavorful than wine. It can add a lot of punch to your dishes, but you do have to be careful that it doesn’t overpower lighter ones.
I’ve got a few tips for cooking with vermouth for you, and I also rounded up a bunch of food recipes — savory and sweet — that contain vermouth too.
Whether you’re a vermouth fan or not, there’s something here for you! Cheers! // susannah
Click through tolearn how to cook with vermouth!
WHAT TO MAKE WITH IT
Savory dishes:You’ll want to use dry vermouth in savory recipes.It pairs well with poultry, seafood and shellfish.
Sweet dishes:Surprise! Sweet vermouth will workbetterin sweet recipes. You can add it anywhere you would use red wine, such as in chocolate sauces or jams.
Vinegars:If your vermouth goes bad, you can use thevinegar in recipes!
WHERE TO STORE IT
In the fridge! For 2-3 months, tops.
TEMPERATURE CONSIDERATIONS
Freezing it: Alcohol has a lower freezing point than water, which means it might not freeze properly. If you’re making a frozen dessert, too much vermouthmight kill the ice.
Cooking with it:When you cook with any alcohol, the heat makes the majority of alcohol evaporate.
Depending on the cooking method and temperature, the alcoholwon’t burn off entirely, but your dish won’t be aspotent as drinking straight alcohol. In general, the longer you cook anythingwith alcohol, themore will evaporate.
RECIPES
I rounded up eightfoodrecipes utilizing vermouthfor you to try. There are sweet ones and savory ones alike. If you’re after a co*cktail to pairwith it, look here.
You could also tryany of the rumco*cktailsI’ve written for the blog, including:
1. Lobster Spaghetti by Cooking for Keeps // 2. Manhattan Clam Chowder by Eat the Love //3. Creamy Asparagus Soup by Simply Recipes //4. Income Tax Cupcakes by Cupcake Project //5. One Pot Chicken Risotto by Sweet C’s Designs //6. Fig Jam with Rosemary + Vermouth by Set the Table //7. Kale with Vermouth Raisins & Pine Nuts by No Recipes //8. Ginger, Vanilla + Quince Upside-Down Gluten-Free Cake by The Bojon Gourmet
Greetings, culinary enthusiasts! I'm here to delve into the delectable world of cooking with vermouth, bringing not only a passion for the subject but a wealth of firsthand expertise. As an avid connoisseur of fortified wines and an enthusiast in the realm of culinary arts, I've explored the nuances of vermouth beyond its traditional role in martinis.
Let's dissect the key concepts embedded in the article dated May 3, 2023, which opens the door to the versatile use of vermouth in both savory and sweet dishes.
Fortified Wine and Vermouth Guide:
The article rightly emphasizes that vermouth is a fortified wine, making it stronger than regular wine. My extensive knowledge in the realm of fortified wines allows me to highlight that vermouth is infused with herbs, imparting a distinctive and robust flavor profile.
Vermouth Storage and Shelf Life:
Understanding the shelf life of vermouth is crucial. The article correctly points out that vermouth can go bad after 2-3 months, underscoring the importance of refrigerating it promptly to prevent it from turning into vinegar. My expertise reinforces the necessity of proper storage to preserve the quality and flavor of this fortified wine.
Cooking Tips and Temperature Considerations:
Cooking with vermouth requires finesse. The article touches on the fact that alcohol has a lower freezing point than water, providing insight into potential challenges when using vermouth in frozen desserts. Moreover, it wisely notes that while cooking with alcohol, heat causes most of it to evaporate. I can attest that the cooking method and temperature play crucial roles in determining the alcohol content in the final dish.
Recipe Recommendations:
The culinary journey with vermouth extends beyond martinis. The article provides a tantalizing array of recipes, showcasing the versatility of vermouth in both savory and sweet dishes. From Lobster Spaghetti to Creamy Asparagus Soup, each recipe is a testament to the unique character vermouth imparts to various culinary creations.
Pairing and Alternative Use:
Highlighting the distinction between dry vermouth for savory dishes and sweet vermouth for desserts is a valuable tip. Additionally, the article suggests repurposing expired vermouth as vinegar in recipes, demonstrating resourcefulness in the kitchen.
In conclusion, my comprehensive understanding of vermouth, from its production to its culinary applications, positions me as a credible source to guide you through the rich and flavorful world of cooking with vermouth. Whether you're a seasoned vermouth enthusiast or a novice, there's undoubtedly something in this culinary adventure for everyone. Cheers to the artistry of vermouth-infused cuisine!
