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Old 11-16-2005, 08:49 PM   #21
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I'm a beer drinker, not a big wine lover, especially not red wine. Lots of times, when a recipe calls for wine, I use chicken or beef broth. I also cook several dishes with beer.
On the other hand, there are certain dishes that are so special, just because of the wine...Chicken Marsala is one of those.l
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Old 11-16-2005, 11:56 PM   #22
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Originally Posted by 2 Bar
Why do you cook with wine? What does it do to the food? What does it add to the taste?
In one word - flavor. Wine adds it's own unique flavor to a dish, and the alcohol releases alcohol soluble flavors from foods (tomatoes, vanilla beans, and herbs are good examples) that you will never taste without it. Red wine and red grape juice taste nothing alike. Wine is also used as a marinade to tenderize meats, and to help in the infusion of fat soluble flavors during the marinading process.

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Is all the alcohol removed through the heat?
No! But, depending on the time and method - it is somewhere between somewhat to significantly reduced ... but never totally eliminated. GB recently (this morning) posted this link to a site with a good chart showing what % of the alcohol is left after cooking - in a discussion on alternatives to wine in cooking, on another thread here.
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Old 11-17-2005, 07:51 AM   #23
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Why do I cook with wine?

So I can keep all of my beer for drinking!

<ba-dum-bump!>

Thank You! Thank You! I'll be here all week!

John
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Old 07-14-2014, 05:26 PM   #24
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I've cooked with white wine when I've cooked seafood dishes like Cioppino since the recipe requires it. But I find the taste of wine still in the dish even when its been cooking for 30mins.

I never got the reason to use wine as an ingredient. If your trying to give your dish an X-factor, do what restaurants do, add loads of butter at the end.
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Old 07-14-2014, 05:29 PM   #25
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I don't. Never have. But if others want to, fine by me. As long as I can't taste the alcohol.
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Old 07-14-2014, 06:18 PM   #26
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I'm new to cooking and am learning by borrowing recipes from online and trying to make them. I recently made a chickedn dish that called for white wine and sherry. It came out great. but left me with the question:

Why do you cook with wine? What does it do to the food? What does it add to the taste? Is all the alcohol removed through the heat? If I understood how it works in recipes, maybe I could start throwing it in a few more dishes or know what to keep in the house.

Thanks.
Make the recipe with the wine, etc., and taste it. Then the next time make it without the wine. Then you will know why you use wine.

I always understood that long slow cooking or fast boiling or flaming the alcohol if you are using spirits (depending on the recipe) would drive off the alcohol content. However, I have recently read that traces remain.

Don't just go around "throwing it in a few more dishes". Indiscriminate use of alcohol can ruin the dish every bit as much as careful use can make the dish.

You don't need to use a very expensive wine for cooking but if it isn't fit to drink, it isn't fit to cook with. And stale wine tastes stale in a stew so if you aren't going to use the left overs straight away freeze it in ice cube trays for cooking in the near future.
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Old 07-14-2014, 06:18 PM   #27
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Quote:
Originally Posted by manilak1d View Post
I've cooked with white wine when I've cooked seafood dishes like Cioppino since the recipe requires it. But I find the taste of wine still in the dish even when its been cooking for 30mins.

I never got the reason to use wine as an ingredient. If your trying to give your dish an X-factor, do what restaurants do, add loads of butter at the end.
Did you read the previous 23 responses?

If you don't like the taste, feel free not to use it but there are very good reasons why it's used.
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Old 07-14-2014, 08:48 PM   #28
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Did you read the previous 23 responses?

If you don't like the taste, feel free not to use it but there are very good reasons why it's used.
I was giving a suggestion of using butter instead of wine. Its a lot less on the pocket. I'd rather drink wine than use it in foods. But thats just me.
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Old 07-14-2014, 08:53 PM   #29
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I was giving a suggestion of using butter instead of wine. Its a lot less on the pocket. I'd rather drink wine than use it in foods. But thats just me.
There are some food flavors that dissolve in alcohol, so using wine or spirits can make your food more flavorful. You don't need a lot, and you don't need an expensive wine, but it does make a difference.
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Old 07-14-2014, 08:53 PM   #30
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I was giving a suggestion of using butter instead of wine.
How do you expect butter to bring out the alcohol only soluble flavors?
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