whats the best kind of white wine to cook with?

Answer 1

Being a former chef and used various types, in someplaces they just gave us in the kitchen the stuff the customers would not buy, the cheapest, and you will hear from all those celebrity chefs to use the same one your going to drink, but myself along with alot of other people will not shell out $30 for a nice Chardonnay, Sauvignon or Montrecet, and then pour half a bottle into a coq au vin or poached salmon.

I like to use Italian or French table wine, the taste is the same, but once you cook out the alcohol there all basically the same, I use it for poaching, sauces and when I make hollandaise sauce, the thing is use less and add more that is my theory, like salt you can always add more but cannot take it away. If you buy cooking wine from the shops, be careful they add up to 5% salt, and this can throw your seasoning off if not careful.

Answer 2

Depends on what you're making, of course. If your recipe says to use a dry white wine, try a white Burgundy, a Sauvignon Blanc, or a Viognier. But last night I made a creamy pasta recipe that specified an "off-dry" white wine: I used an inexpensive Gewurztraminer, and it was just right.

If your recipe doesn't specify whether the wine should be a dry one or not, consider the other ingredients you're using and decide whether a spritzy dry wine or one with a slight sweetness would be more compatible with the flavors in the dish.

Answer 3

a good rule of thumb is to only cook with a wine you would be willing to drink - the wine will be "concentrated" in the cooking process, so if you don't like the flavor when you drink it you surely won't like the concentrated flavor in your food. if the dish is sweetish in flavor, then go for a reisling. if it is dry in flavor, use chardonnay or pinot grigio.

Answer 4

Pinot, Chardonnay, and Sauvignon Blanc

Answer 5

cooking sherry

Answer 6

what ever you would drink.