If You Thaw Your Steaks Before Cooking, You're Doing It Wrong

August 7, 2014 9:57 PM

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Master sommelier Andrea Robinson -- who took over the wine program at Delta Airlines in 2008 after a long tenure pouring wine at top restaurants -- gave a seminar on pairing wine with dessert at the New York Wine and Food Festival a couple of years back. In the middle of it, she offhandedly said something that's stuck with me as an amazing, helpful jewel of wisdom: Wine should always be sweeter than the food it's paired with. Otherwise, it inevitably tastes sort of bitter, sour and unpleasant. You don't really have to think about this when pairing wine with savory food, because wine is almost always going to be sweeter than pork, beef or potatoes. But it helps explain why dessert wine and port is so sweet, and so well suited to the last course of the evening.

At a TimesTalk with Anthony Bourdain and Eric Asimov way back in 2008, El Bulli star chef Ferran Adria gave a simple cooking tip that I have used more times than I can count. When making scrambled eggs, use a blender to beat the raw eggs rather than a fork or a whisk. It makes them perfectly fluffy ...

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