Why does my red wine reduction go 'grainy'?
After frying some meat, say beef or lamb, sometimes I want to make a red wine reduction.
After lifting the meat out of the pan I turn the heat down to low and add the wine. The wine tends to bubble furiously and reduces quickly. I quickly try to scrape the meat remnants as it goes.
Trouble is, the sauce ends up looking grainy with dark spots in the sauce, and it tastes bitter.
The wine is always wine I wouldn't mind drinking.
Best Answer
I have to wonder if you are using a wooden utensil to 'scrape the meat remnants'. If so, stop using wood. The wood will char and leave bits in your sauce, creating the bitterness. Try slowing down the process a bit and using less heat, at least initially as you deglaze the pan. The graininess could be charred bits of food which are burned before they are loosened from the pan surface; this could account for the black spots too.
Cooking is love, and love doesn't hurry.
:)
Pictures about "Why does my red wine reduction go 'grainy'?"
Can you over Reduce wine?
As the liquid portion evaporates, the flavors concentrate and the sugars caramelize, resulting in a more intense taste and a thicker consistency. But be careful not to overdo it: the sugars may burn, creating a bitter aftertaste (to thicken the reduction more, add a small amount of cornstarch or potato starch).How do you know when wine is done reducing?
Once the boiling begins, the liquid will go down (that's the reduction part), usually leaving a line of residue that circles the interior of your pot (see image of reduced tomato sauce). This is a good marker for you to tell if you are at your goal or if you should continue boiling.How long can you keep red wine reduction?
How long does red wine sauce last? This red wine pan sauce can be stored in an airtight container and left in the fridge for up to 4 days or 6 months in the freezer. To reheat, it is best to use low heat over the stove and slowly bring it back to temperature.Why is my red wine reduction not thickening?
The biggest reason your sauce didn't thicken is that you didn't have much of anything at all in the pan that will gelatinize and help trap the water molecules present in the sauce. Starches (flour, cornstarch) will provide some of this, as will a liquid like stock that contains some dissolved collagens.Red Wine Reduction (Red Wine Sauce)
More answers regarding why does my red wine reduction go 'grainy'?
Answer 2
I think that you should strain your reduction through either a coffe filter or cheese cloth, if you have it. That would take care of the little bits of food still in ther and leave you with a clear smooth reduction.
The other issue that you mentioned is that the reduction is left tasting bitter. This would most likely be a result of your fonde being burned to the pan. There is a difference between having a nice fonde in your pan and having charcoal. I would try to sear the meat for a couple minutes on each side, remove it from the pan and finish it in the oven. Then deglaze your pan.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Greta Hoffman, cottonbro, cottonbro, Karolina Grabowska