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Old 05-08-2008, 01:20 PM   #1
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Cooking with white wine

I just recently did a chicken recipe that required white wine. the chicken was delicious but now I've got this extra wine leftover....I like to drink it of course, but I was wondering if anyone had any other recipes that used white wine. I really liked the flavor it added to the chicken but I'm not sure what the "rules" are for cooking with white wine.

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Old 05-08-2008, 01:22 PM   #2
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Everything!

Mussels, clams, srimp, asparagus, mushrooms, haricot verts, sauces, even tomato based sauces, etc.
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Old 05-08-2008, 01:23 PM   #3
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I made a good dover sole with lemon sauce over the weekend that included wine - here it is:
Sole with Lemon-Butter Sauce and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
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Old 05-08-2008, 01:42 PM   #4
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Or you can freeze it for when you want to cook something else with white wine - and Murphy's Law - there's no white wine in the house.
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Old 05-08-2008, 02:58 PM   #5
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white wine is wonderful for deglazing just about any pan to make a quickie sauce for whatever you cooked in it! The more you use it, the more things you will find to use it for.
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Old 05-08-2008, 03:01 PM   #6
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Honestly, I think a lot of bases have been covered, but if it is a sweet one, you can doctor it up with a little sugar, perhaps some mint or lemon, and make a really refreshing sorbet.
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Old 05-08-2008, 09:50 PM   #7
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I knew a person that even used white wine on his cereal instead of milk.
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Old 05-08-2008, 10:01 PM   #8
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Originally Posted by mcnerd View Post
I knew a person that even used white wine on his cereal instead of milk.
LOL - reminds me of a roommate I had in college ... except he used the leftover beer he could find in cans and bottles around the apartment the morning after a party. He did eventually figure out that he should pick out the cigarette butts before eating.

Quote:
Originally Posted by welise86 View Post
I just recently did a chicken recipe that required white wine. .... I was wondering if anyone had any other recipes that used white wine. I really liked the flavor it added to the chicken but I'm not sure what the "rules" are for cooking with white wine.
You can use it as part of the poaching liquid (court bullion) for fish; you can use it in steaming mussels, clams or oysters - or in their prepation where they are baked or broiled; crustaceans such as shrimp, crab, lobster or crayfish ... it can be added to seafood soups/stews.

It can also be used in some pork and veal dishes - like veal piccata.
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Old 05-08-2008, 10:10 PM   #9
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Originally Posted by Michael in FtW View Post
LOL - reminds me of a roommate I had in college ... except he used the leftover beer
it IS breakfast...Fizzy Oats!
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Old 05-08-2008, 10:14 PM   #10
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he used the leftover beer he could find in cans and bottles around the apartment the morning after a party.
Beer is for undergraduates. Wine is for graduates!
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