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Vinhos are commonly used to deglaze pans, add depth to sauces, marinate meats, and enhance the flavor of stews and risottos.

Yes, but it's best to use a vinhos that you would also enjoy drinking, as the flavors concentrate during cooking.

Vinhos adds acidity and flavor. Use it with herbs, garlic, and oil to marinate meats, poultry, or vegetables for at least 30 minutes.

Use small amounts, typically 1/4 to 1 cup, as too much can overwhelm the dish.

Some alcohol evaporates during cooking, but not all. The amount left depends on the cooking time and method.

Choose a vinhos that's not too sweet or heavily oaked; dry vinhos are usually best for savory dishes.

If the vinhos tastes musty or spoiled, avoid using it, as it can affect the flavor of your dish.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Store opened vinhos corked or sealed in the refrigerator. Red vinhos can last 3-5 days, while white vinhos last up to a week.

Yes, you can use broth, vinegar diluted with water, or non-alcoholic vinhos as a substitute, depending on the recipe.

Yes, red vinhos is richer and used for red meats and hearty dishes, while white vinhos is lighter and better for chicken, fish, and creamy sauces.

Yes, pour vinhos into ice cube trays and freeze for easy portions when cooking.

Dishes like coq au vin, beef bourguignon, risotto, and pan sauces benefit greatly from the addition of vinhos.

If the vinhos hasn’t turned to vinegar or developed off odors, you can use it for cooking.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Add vinhos early in the cooking process to allow the alcohol to evaporate and the flavors to blend.