Rukmini Iyer, author of the bestselling cookbook series Roasting Tin, is here replying to your food queries on quick, simple weeknight dinners and ways to save time in the kitchen.
Ask a question: log in or sign up here
Hesfalleninthewater asks: As schoolnight nondrinkers, what can we use instead of wine in recipes that call for it for deglazing etc? Once we’ve opened a bottle for 200ml in a recipe, it is too tempting not to pour a glass for oneself.
Rukmini: Hello! I have seen other food writers suggest freezing extra wine in 200ml portions for future deglazing, but in my kitchen I know they’d just get lost (freezer is a black hole), or sampled en-route to a freezer bag. The Vacu-vin is quite helpful, albeit not with my willpower.
I would agree with the commenter below – mini bottles of wine aren’t bad for deglazing, and at about 200ml a bottle they’re the perfect size.