It looks like white wine may have gotten a bad health rep for no good reason. White wine lovers – rejoice!
Throughout the years, scientists have documented the benefits of red wine — for heart health, cholesterol control and possibly even cancer prevention. But what about the white kind? The short answer is that the evidence supporting white wine’s health benefits, while still limited, is growing.
While previous studies on the elixir have been mostly focused on testing in animals or on testing the components of the drink itself, two recently published clinical trials found good news for white wine enthusiasts.
The first study, called In Vino Veritas involved tracking 146 subjects half of whom drank pinot noir, and half of whom drank a white chardonnay-pinot over the course of a year. The findings were presented at the European Society of Cardiology meeting last year:
Those who worked out twice per week and drank wine — either kind — saw a significant improvement in cholesterol levels.
The second, published last Monday in the Annals of Internal Medicine, tracked 224 volunteers with type II diabetes who were asked to drink 150 mL of either white wine, red wine or mineral water (the control) with dinner every day for two years. The findings were promising for both red and white wine:
Moderate intake of wine as part of a healthy diet among those with well-controlled diabetes moderately decreases cardiometabolic risk.
Another interesting finding was that sleep quality improved in both wine groups as compared to the mineral water group.
So, for all those white wine enthusiasts who keep hearing that red wine is better for you, stick to your guns because the white stuff may be just as good, if not better when it comes to health benefits.
The totally harmless, but wholly unappetizing white gunk that seeps out of salmon filets as they cook is just coagulated protein, also known as albumin. Although there is no way to completely rid the fish of albumin, soaking the fish in a basic brine solution (about 1 tablespoon of salt per cup of water) for just 10 minutes significantly minimizes the amount that collects.
To reduce splatter and, more importantly, minimize the chance of burning your bacon, add just a touch of water. Once the bacon is in the pan, add just enough water to completely coat the bottom of the pan and cook over medium-high heat until the water has evaporated. Reduce the heat to medium and cook the bacon until crisp.
When you’re browning meat, you should blot the surface dry with a paper towel so the meat doesn’t release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust.
Speaking of meat, to up the flavor and tenderness, use a ‘brinerade’.
A brinerade is a combination of a brine and marinade. In other words, it’s just a marinade with added salt. The salt is key because it breaks down the meat’s proteins, allowing it to soak up extra water and more of the marinade’s flavor. For an added punch, also add soy sauce to your marinade, but not in place of the salt. Soy sauce will provide an umami flavor, but plays no role in holding moisture.
After you drain pasta, while it’s still hot, grate some fresh Parmesan on top before tossing it with your sauce. This way, the sauce has something to stick to.
Keep an ice-cube tray on hand to save leftover sauce.
For an easy weeknight meal, save and freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a sauté pan when you need a quick sauce.
Soaking rice in water before cooking is said to speed up cooking and produce better results. However, in experiments conducted by America’s Test Kitchen, all types of rice that were pre-soaked came out overly tender and mushy.
Instead, try pre-rinsing your rice with several changes of rice. This removes the excess starch on the surface of the grains, which helps them cook up lighter and fluffier.
Next week we’re going from entrées to desserts, so don’t miss out on the sweet tips!
For easier grating, place softer cheeses (such as fontina and Monterey Jack) in the freezer for 10 to 15 minutes beforehand.
Soften butter quickly sans microwave by using a rolling pin.
Put the stick of butter between two large pieces of wax paper. Using a rolling pin, press down on the butter and roll it as you would a pie crust. When the butter is about 1/8 to 1/4-inch thick, lift off the wax paper and peel away the butter (before it gets too soft to peel).
If you go with the microwave method to melt your butter, but went a little too far, it’s ok because you can save it! To save partially melted butter, place it in a bowl with a few ice cubes and stir. In less than a minute, the butter will quickly cool and solidify to the soft texture you are looking for. Simply remove the ice cubes and proceed with the recipe.
This won’t work with completely melted butter, so if it’s a puddle, save it for next time!
Use frozen butter instead of milk when making omelets.
Why? Because milk can add excess moisture to your omelets. Instead, try using frozen butter, which melts more slowly and disperses more evenly, creating that perfect fluffy texture. Either cut the butter into chunks, or grate it into your eggs.
Keep ice cream soft and ice crystal free by keeping it inside a plastic freezer bag.
Store your container of ice cream in a freezer bag to keep it soft for easy scooping. This way, you won’t need to wait to enjoy it nor will you be tempted to microwave your solid ice cream and risk the chance of over melting it.
Plus, this will keep those ice crystals that water-down the taste from forming when your refreeze your ice cream!
Froth milk in a mason jar for a coffee shop-level beverage.
First, pour either 2% or nonfat milk into a mason jar no further than halfway, and shake for 30 seconds to create foam. Then, stabilize the foam by microwaving for another 30 seconds. Pour, and enjoy!
You can use whole milk or cream, but the foam won’t be as foamy because, while 2% and nonfat milk are fortified with foam-stabilizing whey protein, whole milk and cream are not.
Next week, we’re dishing out tricks that will make your entrees unforgettable, so don’t miss out!
When it comes to your daily meals, cooking is the cheaper, and healthier, option, but it’s not always the most convenient. For those who know this all too well, we’re publishing a 4-part Kitchen Hacks series to make you a better, faster cook. Part I is all about getting as much use out of your ingredients as possible.
First, cook your corn on the cob, with the husk, using your method of choice (mine is microwaving; 3-4 minutes per cob). Once it’s cooked, grab the cob by the tapered end with gloves or oven mitts (it’s going to be HOT!). Then, cut off the shank, and a bit of the actual cob, with a sharp knife. To remove the husk, continue holding by the uncut end, then squeeze and shake the corn out of its husk.
Before the bath, take your herbs and start by cutting off the stems. Then, remove and discard any bruised or damaged leaves. Now comes the ice bath. Submerge your herbs in the ice water, and soak. The cold water will shock the herbs back to life. The amount of soaking time will vary, but you can tell they’re ready when the herbs start to float to the top and look bright green and refreshed!
To store, place the herbs in an air-tight container or sandwich bag lined with a paper towel on the top and bottom to absorb any extra moisture. Use within a couple of days.
To keep brown sugar from turning into rock-hard clumps, put a slice of bread, apple or even a damp paper towel in with the brown sugar to keep it soft. And, what is quite amazing is that neither the apple nor the bread gets moldy or rancid. They dry up and become inedible, but they do keep the brown sugar soft.
Don’t waste time peeling potatoes before cooking. After boiling them, place them in a bowl of ice water for a few seconds. Then, just grab it with both hands, twist, and pull apart. The skin should slide right off.
To find out if your eggs are still good without breaking the shell, just fill a bowl with cold water (and add ice for more accuracy). Then, place your egg in the water and if it sinks like a rock, you’re good to go. If it floats, toss it!
Give pomegranates a whack with a wooden spoon to easily remove the seeds.
All you need to do is cut it in half as normal, push out the center a bit, then just start whacking the back of it with a wooden spoon. If done correctly, all the seeds should fall right out into the bowl in just a few seconds!
September in Denver is all about beer, with a calendar packed full of events all staring Hops, culminating in the behemoth beer festival that is The Great American Beer Festival.
As a lead-up (and down) to GABF, Avanti Food & Beverage in LoHi will be hosting a series of ticketless events throughout the week of September 23-27.
It all starts with a Kickoff Party on September 23rd featuring Odell Brewing. From 8pm until close, look forward to keg tappings (mmm … ‘Myrcenary‘), more beer, and giveaways!
And let the good times keep on rolling…
On September 24 at 10pm, Avanti is throwing the GABF After Party featuring Dogfish Head to celebrate the brewery’s 20 off-centered years with the first nationwide tapping of their 20th Anniversary Beer ‘Higher Math’. Also enjoy beers from Dogfish Founder Sam Calagione’s personal stash, including limited bottled beers: 2006 120 Minute IPA, 2006 Fort, 2006 Raison D’Extra, 2007 Immort Ale. And, as a bonus, get a Dogfish signature glasses with any “vintage beer” purchased!
Friday happy hour! On the 25th, Avanti is hosting an extended happy hour from 1-4pm with Ratio Beerworks brewers on hand to discuss their beers.
And, to finish off the week of festivities, enjoy the calm after the storm at Avanti on Sunday, September 26 with a Hungover Sunday Funday. Enjoy “BroMosas” (craft beer mimosas) specials plus creative beer Bloody Mary offerings that will satisfy the hair of YOUR dog!
