cooking wine?

Answer 1

Because you question does not deal specifically with what you want to know about cooking wine, I am going to have to assume as to what you mean. Never ever cook or drink cooking wine as they tend to be either over-sweet or over-salty or a horrid combination of both and will contribute to an overpowering flavor to the dish and cooking wine is just downright disgusting from the bottle. Most professional chefs recommend that you cook with a wine that you would drink with. And it is just better to drink with regular wine versus cooking wine. Besides, how many cooking wines do you know of that can offer you the complexities of a Riesling or Chablis or Pinot Noir?

Answer 2

If you are asking should you use the stuff labeled "Cooking Wine," then the answer is NEVER. That stuff usually has salt in it, and is of very poor quality.

If you want to use wine in cooking, use wine that is drinking quality.

Answer 3

When cooking chicken use a nice Resling. When cooking red meat try a Burgundy wine.

This is my husband's recipe using the Burgundy...

Dave’s French Beef Stew
Serves 6

2 lbs. beef stew meat, cut in 1½ inch chunks
2 medium onions, quartered
3 stalks celery, cut in large chunks
4 carrots, cut in 1½ inch pieces
2 large potatoes, cut in 1½ inch pieces
1 cup tomato juice; (V-8)
¼ cup tapioca
1 tbsp. sugar
1 tbsp. salt
¼ tsp. pepper
½ tsp. basil
½ cup dry red wine and ½ cup water (or use1 cup water)

Preheat oven to 300°F. Mix together all ingredients, except potatoes, in a large Dutch oven casserole; cover and cook for 3 hours. Add potatoes and cook for additional 1 hour.

Answer 4

Is essentially a wine that is loaded with salt, and is used as a marinade or can be reduced to a glaze/sauce. I do not reccomend it because if you are going to enjoy a wine with your meal, they won't compliment each other as nicely as they should. you shoudl always cook with what you intend to drink...that way, flavors match and you don't get a ton of salt!

Answer 5

I can't believe that so many people are so miss-informed Alcohol does not...I repeat...Does Not completely burn off or cook off. It has been scientifically proven that there is still a certain level of alcohol depending on what is being cooked there can be as much as 2% alcohol left in the food.

Answer 6

I usually use a semi dry white wine. (Chablis or Rhine) You want a nice flavor but nothing overpowering. The alcohol will burn off and you want to be left with the subtle flavor of the wine.

Answer 7

well the better the wine the better the flavour it will leave in your cooking, you can also use sherry or brandy just depends on what your cooking

Answer 8

Cook your wine with serin nerve gas, and then you serve chilled with ehhh the what you caall the "burger of ham" or in mouy country "Zebalavda Sacwhich"

Sincerely,

Lance Towner.

Answer 9

if you wouldn't drink it don't cook with it. the alcohol burns off leaving just the flavour.

Answer 10

i don't like wine