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Wines in used for cooking
Posted on 1/10/10 at 10:00 pm
Posted on 1/10/10 at 10:00 pm
Ok...I'm wine dumb, and when a recipe calls for white or red wine to use while cooking....what on earth do I look for when shopping? What types?
1
Posted on 1/10/10 at 10:45 pm to TinyTigerPaws
easy rules of thumb:
1. only cook with wine you enjoy drinking.
2. Generally a dry wine is going to work better with cooking.
- reds - cabernet, red zin, pinot noir, and bourdeaux work well.
- whites - Chardonnay and Sauvignon Blanc work nicely.
generally:
chicken - works with red or white. Reds usually for longer braising, whites more for deglazing.
beef - generally reds work better.
seafood - whites
1. only cook with wine you enjoy drinking.
2. Generally a dry wine is going to work better with cooking.
- reds - cabernet, red zin, pinot noir, and bourdeaux work well.
- whites - Chardonnay and Sauvignon Blanc work nicely.
generally:
chicken - works with red or white. Reds usually for longer braising, whites more for deglazing.
beef - generally reds work better.
seafood - whites
This post was edited on 1/10/10 at 10:46 pm
Posted on 1/10/10 at 10:48 pm to el tigre
quote:
only cook with wine you enjoy drinking.
then I guess avoiding recipes that call for wine the best approach if that's a rule?
ETA--thanks for the clarification though! "Dry wine" means absolutely NOTHING to me, so telling me which wines constitute "dry" helps a TON.
This post was edited on 1/10/10 at 10:49 pm
Posted on 1/10/10 at 10:51 pm to TinyTigerPaws
damn, not a wino?
"Dry" just means a low sugar content.
like me.
"Dry" just means a low sugar content.
like me.
Posted on 1/10/10 at 10:54 pm to el tigre
quote:
damn, not a wino?
not a drinker at all. I have tasted one wine that I took a liking too....sadly, it can't be easily found in the US.
I'm looking for some new recipes to add to the TD recipe book. how on earth did red beans & rice not get added!?!?!
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