Cooking with oil to add flavor can cause the calorie count of your dish to skyrocket. I prefer to use cooking wine. The alcohol content cooks off, and you are left with a low calorie flavored dish. Instead of frying or sauteing in oil, try Holland House cooking wine which now comes in infused flavors. You can also brine your meat in wine for a moist, tender juicy dish. Dry chicken is a dish of the past.
Brining is pretty easy, and you can do it the long way over days or the quick infusion method like in the recipe above. I use a pharmaceutical syringe to inject the meat. The Holland House Cooking Wine brining technique, called “flavor infusion,” is an ideal mix between hot-start and cold-start brine methods.
Why should you brine with cooking wine?
- Tenderize: Brining makes meat and poultry juicier; salt in the brining liquid coaxes cells to absorb and retain moisture
- Flavor: Holland House Cooking Wine adds fabulous, rich wine flavor not found in plain water-salt brines
- Save Money: Using Cooking Wine is cost-effective; avoid opening an entire bottle of wine and allow for rich taste using less expensive cuts of meat
- From the Vine: Holland House cooking wines come from traditional wine vineyards where most drinking wines start
- Consistency: Once you open a bottle of wine, the flavor will change if you don’t drink it soon;Holland House Cooking Wines provide consistent flavor from the first time you open a bottle until the last