Given the background description of some cooking related query, summarize the question into a title
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Question: I'm preparing the court-bouillon recipe from James Peterson's Sauces (p. 103 of 3rd edition). The procedure is, roughly:Sweat vegetables,Simmer vegetables for 10 minutes,Add white wine and vinegar, simmering for a further 15 to 20 minutes, and thenCool and strain.My question is about step 3. For what reasons would the wine and vinegar be withheld for the first 10 minutes of simmering? Is this an evaporation issue? Or is there some deeper interaction between wine/vinegar and vegetables to be accounted for?Thanks!

Answer: Court-bouillon: Why delay adding the wine and vinegar?


Question: I brew coffee using a french press. After I've pressed it, how can I make it chill fast?I've tried pouring it into a wider container (larger surface area) and putting it in the freezer. This is not optimal since I don't want to thaw the contents in the freezer. Also, this takes some time and risks spilling the coffee.When it is cold enough I put some ice cubes in a drinking thermos, pour in the coffee, close the lid and shake it. This part of the process works well because the ice "only" transfers the cold to the coffee and not the surroundings. I guess I could use crushed ice instead for greater effect?Is there a better/quicker way of making iced coffee?

Answer: How can I chill ice coffee quickly?


Question: I bought a hand crank can opener (Oxo) because of the good online feedback and only use the "shake" dry approach. It quickly developed rust in between the metal. If I invest the time and scrub, I can remove most of the rust.When I initially posed the maintenance question in IRC concerning rust and utensils and kitchenware in general, I got suggestions from "spend a little on a decent one" to "you want stainless steel". I stored both answers as helpful for future purchases.Just recently I noticed two can openers in the office pantry that both show rust. Obviously these were neglected and showed more corrosion. After seeing this, I am curious if rust is actually normal and harmless. Are there more expensive stainless steel can openers that are rust resistant? Should I be drying more rigorously? I just thought of another possibility: should I keep the can opener in a jar of cooking oil?

Answer:
What is the proper way to maintain a can opener?