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Old 01-26-2008, 09:52 AM   #1
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Why cook with wine?

One question, why?

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Old 01-26-2008, 10:17 AM   #2
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One answer, flavor.

The same reason you add any ingredient.

Wine not only adds its own flavor to a dish, the alcohol works with certain ingredients, such as tomato, to release alcohol soluble flavors that would not be as pronounced without the alcohol.
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Old 01-26-2008, 11:00 AM   #3
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In the past year, as I have been learning more, I have started using wine in my cooking more and more. The results have been unbelievable!!! The dishes I make which have wine in the usually have the most comments about how good they are! Once caution...once you start you won't stop!! :)
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Old 01-26-2008, 11:14 AM   #4
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Quote:
Originally Posted by jet View Post
One question, why?

wonderful flavour enhancer!
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Old 01-26-2008, 12:24 PM   #5
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OK, more questions...
  • I have a recipe that I am making next week that calls for "white wine". That is not very specific. How do I know what to buy?
  • How do you store the wine after you uncork the bottle?
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Old 01-26-2008, 12:42 PM   #6
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Quote:
Originally Posted by jet View Post
OK, more questions...
  • I have a recipe that I am making next week that calls for "white wine". That is not very specific. How do I know what to buy?
  • How do you store the wine after you uncork the bottle?

You should look for a non-oaky white wine, such as an Australian chardonnay or a sauvignon blanc. Oaky wines don't add a great flavor as the oakiness is concentrated in the dish. Freeze the leftover wine in ice cube trays then pop the frozen ubes into a ziplock bag for storage.

OR

Buy a bottle of dry white vermouth. It can be used in most recipes that call for a dry white wine. Store in a kitchen cabinet. It is fortified so will keep much longer.

OR

Buy boxed white wine and store it in a cabinet.
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Old 01-26-2008, 12:46 PM   #7
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I live in the UK. In our supermarket you can buy 4 25cl bottles for 5.00. They have screw tops. I usually get 2 red and 2 white of whatever there is and just go ahead.
The screw top means I just recap it and stick it in the fridge til I want to use it next time. Small ones of red are good as you cannot keep red too long once opened.
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Old 01-26-2008, 12:46 PM   #8
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Buy a bottle of dry white vermouth. It can be used in most recipes that call for a dry white wine. Store in a kitchen cabinet. It is fortified so will keep much longer....
Do you just leave it open to the air?
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Old 01-26-2008, 12:52 PM   #9
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The bottle has a screw cap.
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Old 01-26-2008, 02:12 PM   #10
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One of the best wine dishes I ever had , was chesnuts cooked with wine and onions. I forgot the exact recipe , But i can remember how great it was .
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