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Cooking Time for meat to absorb wine?
Jim wrote: > 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? The wine will evaporate and form a reduction but will not be absorbed. |
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