my_psychosis
Senior Cook
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.
Please and thank you.
I would not recommend "cooking" wine.
It has salt and other additives in it.
I would recommend using a wine you like to drink.
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!
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.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.
- 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.
Mr. P: Red wines for cooking!
Keep it simple. If you can find a nice box of Merlot or Syrah, that will pretty much keep until you can use it up. If you have a bottle of Beaujolais on hand, that's also a good choice. You want a fruity wine for cooking, not a tannic wine.
Wines with lots of tannins (such as Cabernet Sauvignon) will reduce to being a puckery mess, so no need to spend the money on that.