Fix "Corked" Wine with a Bowl and Plastic Wrap
By Kevin Purdy, 5:30 AM on Thu Jan 15 2009, 25,882 views
Dinner's cooked, the guests are arriving, so you pop open that nice bottle of red and—ugh, what is that? If you're stuck with a "corked" bottle, here's how you can minimize the dankness.
In a New York Times article on wine's flavorful reactions to just about everything, out comes a tip from Andrew Waterhouse, a professor of wine chemistry at the University of California, Davis, on dealing with the effects of a tainted cork:
Mr. Waterhouse said that the obnoxious, dank flavor of a “corked” wine, which usually renders it unusable even in cooking, can be removed by pouring the wine into a bowl with a sheet of plastic wrap.
“It’s kind of messy, but very effective in just a few minutes,” he said. The culprit molecule in infected corks, 2,4,6-trichloroanisole, is chemically similar to polyethylene and sticks to the plastic.
I'm not enough of an oenologist to be sure (and it's obviously Two Ten Dollar Word Day at LH HQ today), but for any wine that seems a little off, a bit of oxygen exposure outside the bottle before serving seems to have helped. Got a better wine-saver? Spill it in the comments.
For a Tastier Wine, the Next Trick Involves ... [New York Times]
Read More: Wine, Drinks, Drinking, Food, Food Hacks, Entertaining, Top
Loading comments ... Fix "Corked" Wine with a Bowl and Plastic Wrap
By Kevin Purdy, 5:30 AM on Thu Jan 15 2009,
Dinner's cooked, the guests are arriving, so you pop open that nice bottle of red and—ugh, what is that? If you're stuck with a "corked" bottle, here's how you can minimize the dankness.
In a New York Times article on wine's flavorful reactions to just about everything, out comes a tip from Andrew Waterhouse, a professor of wine chemistry at the University of California, Davis, on dealing with the effects of a tainted cork:
Mr. Waterhouse said that the obnoxious, dank flavor of a “corked” wine, which usually renders it unusable even in cooking, can be removed by pouring the wine into a bowl with a sheet of plastic wrap.
“It’s kind of messy, but very effective in just a few minutes,” he said. The culprit molecule in infected corks, 2,4,6-trichloroanisole, is chemically similar to polyethylene and sticks to the plastic.
I'm not enough of an oenologist to be sure (and it's obviously Two Ten Dollar Word Day at LH HQ today), but for any wine that seems a little off, a bit of oxygen exposure outside the bottle before serving seems to have helped. Got a better wine-saver? Spill it in the comments.
For a Tastier Wine, the Next Trick Involves ... [New York Times]
Read More: Wine, Drinks, Drinking, Food, Food Hacks, Entertaining, Top
Saturday, January 17, 2009
Sunday, January 4, 2009
Top Food Trends for 2009
The top 10 trends for the home cook and the restaurant-goer
With the dawn of a new presidency, a deepening recession, and a fine-dining culinary culture that sometimes veers into the impossibly surreal, soberness is setting into the food world. Gone are the behemoth restaurants, $1,000 omelets, and ice cream made of dehydrated chile flakes. Hallmarks of 2009 will include a return to families cooking together and eating at home more than they have in decades, a premium on high-quality, seasonal ingredients that provide good value, and an emphasis on simple food for the people, by the people.
1. "Value" is the new "Sustainable"
These days, the economy dictates our cooking and shopping decisions: Bargains are in, no matter where they come from. - (Ohhh yes. I must definitely need to watch the budget these days. Getting seperated and not working don't go hand in hand with expensive meals.)
2. The Compost Pile is the new Flower Garden
Growing your own now refers to vegetables, not just herbs, and that will in turn help feed the gardener's compost pile. Live worm garnishes, however, will not make it to the house salad. - (Something I have been talking about doing for the past 2 years. New years resolution anyone?)
3. Peruvian is the new Thai
You thought Peruvian cuisine was all about seviche, maybe? Guess again: Peru boasts culinary influences from Spanish, Basque, African, Chinese, Japanese, Italian, French, and British immigrants. Pisco Sour, anyone? - (Peruvian is some of my favorite food! My cousins are Peruvian and boy do they cook DELICIOUS)
4. Noodle Bars are the new Sushi Joints
With some seafood being suspect or overfished and raw fish prices high, noodles make complete sense. If there's no ramen, udon, or soba shop in your neck of the woods, there will be soon. (Hmmm...I'm not much of a noodle person. I might skip out on this and stick with the suchi. It is my favorite food after all. That is other than salads.)
5. Ginger is the new Mint
Move over, mojitos. Ginger beers and ginger cocktails (like the Ginger Rogers, Gin Gin Mule, and Ginger Smash) are bubbling up at places like The Violet Hour in Chicago, the Clock Bar in San Francisco, and Matsugen in New York. (I might indulge in a little ginger here and there, but mint is my big thing. And there is NO WAY mojitos are moving over for anything! A homemade mojito is one of the most delicious drinks imaginable!)
6. Smoking is the new Frying
You know how everything tastes better fried? Well, almost everything tastes better smoked, too, and that includes cocktails. Bartenders are smoking their bourbons (Eben Freeman at Tailor, for example), and chefs, recognizing the national craze for BBQ, are smoking more than just salmon and ribs: nuts, salts, even smoked steelhead roe (at Chicago's Alinea). Who says smoking's bad for you? (See...this is the third trend that I don't think I'll get into much. I like smoked, but not much)
7. Regional Roasters are the new Starbucks
It's come full circle. What started as a local coffee phenomenon migrated to other cities and turned Americans into java junkies. Then the chain overexpanded and overreached, and the little neighborhood coffee roasters thrive again, like Stumptown (Portland, OR), Bluebottle (San Francisco), and La Colombe (Philly). (I'm glad to hear this. The little guys deserve a break. Things have been rough in this economy. And something about the small mom and pop set ups really give the idea character. I wonder who will be opening one up in my neck of the woods?)
8. Portland (Maine) is the new Portland (Oregon)
Abundance of great chefs, restaurants, and local foodies? Check, check, and check. Want examples? Visit Five Fifty-Five, Hugo's, and Fore Street to start. (Maine has always had delicious food)
9. Rustic Food is the new Molecular Gastronomy
Wacky-weird-science cuisine that requires fancy-schmancy equipment doesn't necessarily make food taste better, and more often than not it adds needless complexity (there are exceptions). Most importantly, no one really wants to do this at home. Expect to see comfort food stage a comeback. Again. (This is why I miss the midwest. I miss my homecooked meals. Working on doing this for my daughter. So far so good!)
10. "Top-Rated" is the new "Critic's Pick"
Power to the people; single critics are a dying breed. Why believe what one person says when you can read and reflect on what hundreds think? Don't believe us? Feel free to comment below! (Damn right! My opinion counts too!)
(Compiled by the editors of Epicurious)
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