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Old 07-14-2014, 10:03 PM   #31
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Lets see,

wine and butter
apples and oranges

No wait the last two are fruits and the wine too.

Hmm, the butter isn't alike.
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Old 07-14-2014, 11:42 PM   #32
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Originally Posted by manilak1d View Post
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.
With all due respect it wasn't an answer to the original question.

And the many answers to the original question should clarify your lack of understanding about the use of wine in cooking.
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Old 07-15-2014, 07:22 AM   #33
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You don't have to purchase an expensive wine. Just make sure it is one you would drink yourself. Red wine when paired with a tomato sauce can make the difference between an okay dish and a great one. Ask any Italian grandmother.

If cost is a factor for you, then buy a decent wine in the box. You won't be sorry. Expand your cooking horizons.
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Old 07-15-2014, 07:39 AM   #34
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Originally Posted by Addie View Post
You don't have to purchase an expensive wine. Just make sure it is one you would drink yourself. Red wine when paired with a tomato sauce can make the difference between an okay dish and a great one. Ask any Italian grandmother.

If cost is a factor for you, then buy a decent wine in the box. You won't be sorry. Expand your cooking horizons.
This sounds really funny coming from you, since you've said repeatedly that you have never tasted any form of alcohol, much less cooked with it
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Old 07-15-2014, 07:47 AM   #35
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Red wine adds a depth of flavor and hardiness to make a tomato sauce taste much better. White wine adds great acidity and brightness to a dish, taking it over the top. Of course this is just my opinion.
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Old 07-15-2014, 08:30 AM   #36
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This sounds really funny coming from you, since you've said repeatedly that you have never tasted any form of alcohol, much less cooked with it
I understand what you are saying, and you are right. But having grown up in an Italian neighborhood, I have tasted many a pasta sauce made with the vino that the men made in the basement. And it was always a long cooked 'gravy' for Sunday dinner. What the wife didn't use in her gravy, the men sat around the kitchen table finishing off the gallon jug waiting for dinner. By that time they were all drunk. As long as I can't taste the alcohol, I am fine with eating foods that have alcohol in them. They do make a difference.

And no, I do not cook with alcohol or allow it in my home.
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Old 07-15-2014, 11:20 AM   #37
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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.
How about using butter and wine? Restaurants use both.

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Red wine adds a depth of flavor and hardiness to make a tomato sauce taste much better. White wine adds great acidity and brightness to a dish, taking it over the top. Of course this is just my opinion.
My exact sentiments. Its almost as if I was you for a minute!

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What the wife didn't use in her gravy, the men sat around the kitchen table finishing off the gallon jug waiting for dinner. By that time they were all drunk.
Sounds like my family at Sunday dinner! Great memories for sure.
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Old 07-15-2014, 12:53 PM   #38
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I don't cook with wine a lot, but there are certain dishes that it just seems to work well with. I wouldn't dream of making beef stew or most any red pasta sauce without red wine. I often use a splash or two of white wine in cream based dishes, too. It really makes certain foods taste decadent.
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Old 07-15-2014, 02:22 PM   #39
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Why throw perfectly good wine into the food when I can throw it directly into myself instead? But, seriously I cook very seldom with wine added into a recipe. I also enjoy wine BEFORE a meal rather than with a meal. With a meal I normally choose ice water. Veal, with a nice sauce fortified with wine is excellent; Ukrainian beet stew with red wine is good.
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Old 07-15-2014, 02:31 PM   #40
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You haven't lived until you try classic Beef Bourguignon or Coq au Vin. Osso Buco has to have white wine.
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