"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beverages and Wine > Alcoholic Drinks
Reply
 
Thread Tools Display Modes
 
Old 05-22-2006, 02:17 PM   #1
Assistant Cook
 
Join Date: Jun 2005
Posts: 31
Replacing wine with a vinaigrette?

Hi-
I have a recipe that calls for wine and it says I can replace it with a "viniagrette" if I want to. I don't really feel like buying a good bottle of wine, just to dump it down the sink. But I'm confused by what they mean about "viniagrette." "Vinagriattes", to me, come in a variety of flavors and there is no one "viniagrette." I think it would be quite odd to put a salad dressing vinaigrette in my recipe. The recipe calls for frying some chicken/garlic then putting it in chicken broth and the wine along with some spices then baking it.
Can someone clarify for me what a good vinaigrette would be to use with this? Or maybe some general suggestions for cooking with wine: what kind of wine to use, if the "cooking wines" you see at the store are any good, or what a good substitute would be? I would like to find something that is good to use and can be either stored for later use or used up in some other way, for instance if I bought apple juice, I could at least put it in the refrigerator and drink it.

Sorry if I put this in the wrong forum.

__________________

__________________
Rebam98 is offline   Reply With Quote
Old 05-22-2006, 02:32 PM   #2
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,255
Well, first of all, you wouldn't have to buy a bottle of "nice" wine. An average, but drinkable bottle will do.

Second, you don't have to dump the rest of it. Wine freezes nicely.

Vermouth is a good substitute for white wine and lasts for a long time after opening.

"Vinaigrette" is a sauce or salad dressing made from vinegar and oil. Your recipe is probably referring to using wine vinegar as a substitute for wine.

IMO wine vinegar is not a good sub for wine, really. It doesn't taste much like wine and adds extra acidity. Neither is juice, IMO, as that doesn't taste like wine and adds sweetness.

"Cooking wine" in the store is cheap, terrible stuff with lots of salt added. Avoid it.

My suggestions would be to:

1. Buy a bottle of wine. Use what you need and freeze the rest for future use.
2. See if you can buy a single-size bottle of wine like served on airplanes. Many store sell these.
3. Buy a bottle of dry white vermouth and use that.
4. Just skip the wine and add a bit more broth. Or add a very small amount of wine vinegar and more broth.
__________________

__________________
jennyema is online now   Reply With Quote
Old 05-22-2006, 03:06 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,345
Right on the money!

Freeze the wine in an ice cube tray then transfer the frozen cubes to a plastic bag. Then you can take out just what you need for a recipe.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 05-22-2006, 03:12 PM   #4
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
Have to agree with everything said above. I found out that I do not like taste of dry wine, nor food that had been cooked in dry wine. So, I buy some very light, very sweet wine in the local store. Because I get the whole box guy gives me huge discount $5-$6 dollars per bottle. The box last me up to 6 month or so. The wine is so sweet and so light that even my kids like it. Some times, when I have leftovers I let them have some.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 05-22-2006, 05:45 PM   #5
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
The grand diva of cooking, Julia Child, has said in many of her cookbooks, as well as her TV shows, that it's best to always keep a bottle of dry vermouth in the pantry. It doesn't require refrigeration, & she claims that even the worst dry vermouth is better than many cheap white wines.
__________________
BreezyCooking is offline   Reply With Quote
Old 05-22-2006, 05:57 PM   #6
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
I keep dry vermouth, fino and amontillado sherries - as well as rice wine in my cabinet - mostly for cooking, although I will occasionally have a glass of fino sherry. My favourite aperitif at the moment is white port... YUMMY!
__________________
Ishbel is offline   Reply With Quote
Old 05-23-2006, 05:25 AM   #7
Assistant Cook
 
Join Date: Jun 2005
Posts: 31
Wow, thanks everyone! These are really great ideas.
__________________
Rebam98 is offline   Reply With Quote
Old 05-23-2006, 09:58 AM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,345
I keep Dry vermouth and dry sherry in the cabinet for cooking. Also, we always have a botle of red and a bottle of white open and available in our house.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:16 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.