"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Reply
 
Thread Tools Display Modes
 
Old 06-25-2009, 04:25 PM   #1
Senior Cook
 
my_psychosis's Avatar
 
Join Date: Sep 2006
Location: Iowa
Posts: 161
Sub for white wine

Im making a Tarragon marinade for chicken breast. It calls for 1/4 cup white wine. Can I use white cooking wine? If so how much?
Please and thank you.

__________________

__________________
“I went into a restaurant. The menu said, ‘Breakfast anytime.’ So I ordered French toast during the Renaissance.” Steven Wright
my_psychosis is offline   Reply With Quote
Old 06-25-2009, 04:29 PM   #2
Executive Chef
 
Hoot's Avatar
Site Moderator
 
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,308
I would not recommend "cooking" wine.
It has salt and other additives in it.
I would recommend using a wine you like to drink.
__________________

__________________
Hoot is offline   Reply With Quote
Old 06-25-2009, 04:39 PM   #3
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I agree with Hoot. The only thing cooking wine is good for is...hmm...I can't think of anything. They load it up with salt so it is undrinkable. The stuff is horrible. Use real wine or skip the wine or find a different recipe.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 06-25-2009, 04:39 PM   #4
Senior Cook
 
my_psychosis's Avatar
 
Join Date: Sep 2006
Location: Iowa
Posts: 161
Quote:
Originally Posted by Hoot View Post
I would not recommend "cooking" wine.
It has salt and other additives in it.
I would recommend using a wine you like to drink.
Actually I hate wine. I like beer myself lol. But thats not the reason. The reason is I have cooking wine not drinking wine and I really dont want to have to drive to town right now. I thought if I didnt add any extra salt would it be okay?
__________________
“I went into a restaurant. The menu said, ‘Breakfast anytime.’ So I ordered French toast during the Renaissance.” Steven Wright
my_psychosis is offline   Reply With Quote
Old 06-25-2009, 04:41 PM   #5
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by my_psychosis View Post
Im making a Tarragon marinade for chicken breast. It calls for 1/4 cup white wine. Can I use white cooking wine? If so how much?
Please and thank you.
The short answer is...Yes! If that's all you have on hand ~~~ The long answer is be advised that it does contain a lot of salt, so you may want to watch the salt content of any other ingredients in your marinade. Or you could use 1/4 cup of vinegar + 1/4 cup water + 1 T. Sugar...Or maybe dilute the cooking wine with some water...Considering the hour...use what you have!

Enjoy!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 06-25-2009, 04:50 PM   #6
Senior Cook
 
my_psychosis's Avatar
 
Join Date: Sep 2006
Location: Iowa
Posts: 161
Quote:
Originally Posted by Uncle Bob View Post
The short answer is...Yes! If that's all you have on hand ~~~ The long answer is be advised that it does contain a lot of salt, so you may want to watch the salt content of any other ingredients in your marinade. Or you could use 1/4 cup of vinegar + 1/4 cup water + 1 T. Sugar...Or maybe dilute the cooking wine with some water...Considering the hour...use what you have!

Enjoy!
Thank you very much!
__________________
“I went into a restaurant. The menu said, ‘Breakfast anytime.’ So I ordered French toast during the Renaissance.” Steven Wright
my_psychosis is offline   Reply With Quote
Old 06-25-2009, 04:58 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
You might consider a white wine vinegar if you have it or another vinegar if you don't.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-25-2009, 05:00 PM   #8
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
You're welcome!!! Next time you're in town, you may want to pick up a bottle of a dry (not sweet) white wine....Just for cooking purposes You might can find 1/2 bottles or even 1/4 bottles so it want get stale/flat between recipes....

Enjoy!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 06-26-2009, 12:33 AM   #9
Senior Cook
 
Join Date: Feb 2008
Location: Oakland, CA
Posts: 453
Send a message via AIM to Russellkhan
I also don't drink much wine but like to use it for cooking purposes. I don't like to buy bottles of wine as I only use a cup or so for most dishes and the rest will tend to sit in the fridge too long before I use it up.

I've tried cooking wine and, like others have said, found it unsatisfactory. The two solutions I've found are:

  • Dry vermouth - has a nice effect in food similar to white wine and keeps really well.
  • Bag in box white wine - Wine snobs will look down their noses at you, but it works well and keeps much better than bottled wines (and it's cheap too!). Try to avoid oaky stuff like the chardonnays, if you can find it go for a riesling or pinot grigio - but then that's my taste and cooking style, you may find you like different stuff better.
__________________
Russ
Russellkhan is offline   Reply With Quote
Old 06-26-2009, 06:57 AM   #10
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by Russellkhan View Post
Bag in box white wine - Wine snobs will look down their noses at you, but it works well and keeps much better than bottled wines (and it's cheap too!). Try to avoid oaky stuff like the chardonnays, if you can find it go for a riesling or pinot grigio - but then that's my taste and cooking style, you may find you like different stuff better.
This is exactly what I do. I find it so convenient and tastewise it works just fine. I keep a box in my pantry with some Dixie cups next to it. The Dixie cups measure a half cup. Whenever I need wine for a recipe I grab a Dixie cup and measure out how much I need. It is always there and ready.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   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 12:57 AM.


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