grjasewe
Assistant Cook
Hello Everyone, first post, am excited to be here.
I rarely cook with alcohol so please pardon any mistakes I have made.
Last night I was making a pasta sauce and wanted to reduce some white wine which I did on simmer for about 10 minutes. After putting my al dente linguine in a large mixing bowl I added the sauce which contained calamari rings at that point. I was trying to determine as I was eating my creation what effect that might have had on the taste of the sauce, but I could not taste any appreciable difference. Well I think I got a little buzzed off the creation and am feeling a bit sickish today. I have used the same type of white white successfully recently (myself and guests) with branzino. Overnight I covered the bowl containing remaining pasta/sauce with plastic wrap and noticed an excessive amount of condensation when I got up this morning.
So my question at this point, now that the pasta and the sauce are mixed, is there any way of reheating/repreparing the meal without destroying the meal (particularly the calamari rings) and not having a repeat performance with the alcohol content?
-Greg
I rarely cook with alcohol so please pardon any mistakes I have made.
Last night I was making a pasta sauce and wanted to reduce some white wine which I did on simmer for about 10 minutes. After putting my al dente linguine in a large mixing bowl I added the sauce which contained calamari rings at that point. I was trying to determine as I was eating my creation what effect that might have had on the taste of the sauce, but I could not taste any appreciable difference. Well I think I got a little buzzed off the creation and am feeling a bit sickish today. I have used the same type of white white successfully recently (myself and guests) with branzino. Overnight I covered the bowl containing remaining pasta/sauce with plastic wrap and noticed an excessive amount of condensation when I got up this morning.
So my question at this point, now that the pasta and the sauce are mixed, is there any way of reheating/repreparing the meal without destroying the meal (particularly the calamari rings) and not having a repeat performance with the alcohol content?
-Greg