"Jim" > wrote in message
k...
> I'm going to cook a beef stew from an Italian cookery book. After cooking
> onions, pancetta and then the meat, you add 375ml of white wine and the
> same of red wine, then "cook over a low heat till all the liquid is
> absorbed" .... with no indication of how long this might be.
>
> Does anyone have any idea of how long it might take?
>
> And would I be better using drinking type wine or cooking wine? I have to
> go out shopping, anyway, now I've found out what pancetta is.
>
> Jim
>
>

It's not really absorbed but rather evaporates. It's a common technique for
concentrating the wine flavor and getting rid of most of the alcohol. I'd
guess maybe 20-30 minutes?


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm