Porto Wine Extract for Cooking 1 L Bitarome
Port wine is a Portuguese fortified wine from the Douro Valley in the northern provinces of Portugal. Produced from grapes grown and processed in the demarcated Douro region, the wine is fortified with the additoin of Brandy to stop the fermentaiton, leaving residual sugar in the wine. All varieties of Port have rich, intense, and very persistent aromas and flavour, with high alcohol content (usually between 19% and 22% vol.). They exist in a variety of sweetness and colours.
red porto denatured (salt, pepper) Allergen:contains sufites
- COOKING WITH PORTO – The complex, rich, intense and persistent aromas make it the perfect choice for preparing a sauce to go with both your main course and dessert! The addition of the Port adds both sweetness and balance.
- SUPERB STEAK MARINADE – Combine the following and pour over steak, let sit in the fridge for up to 8 hours. 1/3 cup porto cooking wine, 1/4 cup balsamic vinegar, 2 teaspoons butter, 1 teaspoon Worcestershire sauce, 2 garlic cloves, pressed, 2 shallots, finely chopped to create 2 tablespoons of shallots, 1 tablespoon fresh thyme (leaves only), 1/2 teaspoon salt, 1/4 teaspoon pepper.
- DEGLAZE & REDUCE – The key to cooking with port is to not reduce on too high heat because it can get scorched and ruin the flavour. Port is a fine choice for deglazing pans, reducing sauces. Its flavour is so powerful you only need a splash to make a noticeable difference.
- PORTUGUESE STRAWBERRIES – Also known as morangos em porto, simply combine 3 pints of sliced strawberries, 3 tablespoons of sugar, and ¼ cup of porto cooking wine extract. Toss and refrigerate for 3 hours, tossing occasionally.
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