- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Need suggestions on cooking wines
Posted on 11/28/16 at 5:04 pm
Posted on 11/28/16 at 5:04 pm
Just been using black box cab. Advised that it might be a bit too monotonous
5
Posted on 11/28/16 at 5:13 pm to Rouge
I usually use cotes du rhone
Posted on 11/28/16 at 5:16 pm to Rouge
Posted on 11/28/16 at 6:55 pm to Rouge
Keep using the box wine or whatever leftover you have that you are drinking.
Cooking wines are salted and have preservatives to keep them from turning to vinegar and are extremely bad. And cheap.
Cooking wines are salted and have preservatives to keep them from turning to vinegar and are extremely bad. And cheap.
This post was edited on 11/28/16 at 6:56 pm
Posted on 11/28/16 at 7:04 pm to Martini
Most boxed wines will do, and higher end restaurants use this in their cooking. Anthony Bourdain has a vid online (I can't find it readily to link it) where he swears that a cheap arse big bottle of red wine works very well for beef bourguignon. I use cheap sake to marinade seafood. You'll hear over and over to only use wine to cook with that you would drink. Take that with a grain of salt. I wouldn't cook with any wine that is repulsive, but I'm certainly not going to cook with anything but cost effective wine. The wines I enjoy to drink will probably never touch my food.
Don't feel guilty cooking with a box of Franzia.
Don't feel guilty cooking with a box of Franzia.
Posted on 11/28/16 at 7:27 pm to Degas
I don't feel guilty
Just been using only cab
Thoughts on pinot noit, malbec, merlot or.....gasp.....white wines?
Just been using only cab
Thoughts on pinot noit, malbec, merlot or.....gasp.....white wines?
Posted on 11/28/16 at 7:29 pm to Rouge
I use whites all the time to make pan sauces for sautéed chicken or fish, or for pasta amatriciana, or when a dish needs some acidity.
Posted on 11/28/16 at 7:37 pm to hungryone
Chardonnay and Pinot grigio are my go to whites for cooking.
Edited to add:
I usually use something we are drinking.
Edited to add:
I usually use something we are drinking.
This post was edited on 11/28/16 at 7:40 pm
Posted on 1/14/17 at 9:00 am to Rouge
So I usually end up with a few bottles of open wine that we do not finish for whatever reason. How long do you think I can store it for cooking before I should just throw it out?
Posted on 1/14/17 at 9:08 am to Rouge
I use Chianti Classico a lot but I also cook a lot of Italian food.
Posted on 1/14/17 at 10:52 am to ericberryistheman
quote:
So I usually end up with a few bottles of open wine that we do not finish for whatever reason. How long do you think I can store it for cooking before I should just throw it out?
Freeze the unused wine in an ice cube tray. Next time you cook you'll have some to cook with.
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News