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re: When a Recipe Calls for White Wine, What Do You Use?
Posted on 3/13/15 at 5:02 pm to MSMHater
Posted on 3/13/15 at 5:02 pm to MSMHater
quote:Most chefs say to never, ever use that stuff. Full of salt and unwanted seasonings.
I just buy "cooking wine" in red and white.
I asked the wine guy at Rouse's for Sauterne, and he said the closest he had to that was Riesling.
This post was edited on 3/13/15 at 5:07 pm
1
Posted on 3/13/15 at 6:29 pm to Stadium Rat
I use Riesling for my turkey giblet gravy and it gives it "that something".
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