I’m not what you’d call a drinker. I have nothing against it … in fact I wish I could spend most of my days teetering about with a tinkling cocktail in hand. It seems so elegant in a Rock Hudson, Doris Day kind of way. Of course, Rock was probably drinking because you know … he had a bit of a secret he was forced to keep for um, his entire life. Poor Rock.
I watch movies where couples are gliding around their perfectly appointed kitchens, sharing a bottle of wine while companionably making a delicious looking dinner together. I resemble the Tasmanian Devil on speed while making dinner; alone. The wine drinking movie people throw their heads back in laughter and take a sip. They share a knowing glance and then take a sip. Such fun! When I take a sip I immediately feel slightly nauseous and often come perilously close to blurting out slurry secrets.
Sometimes if I have wine in the house I just pour a glass and walk around with it in my hand, feeling fancy and grown up. It’s just for looks. I always have a can of Diet Coke hidden somewhere around the corner, which I sneak a drink out of when no one is looking. It’s like I have some sort of alcoholism dyslexia.
By far the most common use I have for wine is using it in pan sauces. Oh … I love a good Red Wine Pan Sauce. The trouble is, it usually only calls for 1/2 a cup of red wine. So then I’m left with $16 worth of Chianti that ends up going bad in my fridge. Since buying cheap wine for cooking isn’t an option (if it tastes bad to drink, it’ll taste bad in a recipe) I’ve stumbled upon this solution …
At this point in the post, I would encourage all Sommeliers and general wine connoisseurs to look away.
Because I am now suggesting if you have leftover wine, that you freeze it for cooking. Doing this has saved me time and money over the past few months and has worked like a charm. Definitely a better option than buying hobo wine for cooking.
Here’s what you do:
Fill your ice cube tray with leftover wine. In this case, it’s the Chianti I love to use for a specific red wine pan sauce.
Before filling the ice cube tray measure how much liquid each cube holds. In my case, 3 cubes = 1/2 cup.
Once the cubes freeze, just pop them out and stick them in a baggie. Wine does freeze, contrary to popular belief. It just doesn’t freeze as hard as water would. When you come across a recipe that calls for wine, just grab a few cubes and you’re set.
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