Kitchen

[Stargazer77]

I was watching the Vitamix French Onion soup demo and Jan said one of the ingredients was white wine.  He didn't specify what kind of wine and I was wondering.  The recipe looked good to me.  

So, do you cook with wine?  What kind of wine do you use and where do you use it?  

[blackhole99]

I like a dry white wine for cooking like chardonnay. It's best to buy a good wine that you would like to drink, it doesn't have to be expensive to be tasty.

[Sooner]

I use Vermouth for a lot of sauces and splashes of wine.  It's what Julia taught me!  

[reiki604]

I use white wine for fish, chicken and vegatables and red for meats. If I can drink the wine then I can cook with it. Usually a Chardonannay or a Merlot.

[Beansey]

"I cook with wine and sometimes I even put it in my food." This is a sign I have in my kitchen and it is true. I really like dry red wine so many times i add it to the dish. I don't like to,open a bottle of white wine just to add some so,I don't add it unless the recipe calls for it. 

[sabatini]

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@Beansey wrote:

"I cook with wine and sometimes I even put it in my food." This is a sign I have in my kitchen and it is true. I really like dry red wine so many times i add it to the dish. I don't like to,open a bottle of white wine just to add some so,I don't add it unless the recipe calls for it. 

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Hi, @Beansey!

Awhile ago I'd opened a bottle of wine to add to a cioppino I was making. I ended up pouring the rest of the bottle into a Ziploc baggie & froze it.

Months later, I was in the mood for a glass of wine, but had none, and then remembered the frozen vino.

I took it out of the freezer, zapped it a minute in the microwave, & voila!  

[Gardengal55]

I usually add a good semi-dry red wine to my chili, beef stew, pot roast and Pinot grigio to rice, chicken. And I always marinate my venison chops, roasts and steaks in a hearty red, then I drink the rest.

I have also used some whites with glazed carrots and a couple times I added white to the cooking water when making mashed piotatoes. It was an interesting flavor.  I just like to experiment.

[sabatini]

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@Gardengal55 wrote:

I usually add a good semi-dry red wine to my chili, beef stew, pot roast and Pinot grigio to rice, chicken. And I always marinate my venison chops, roasts and steaks in a hearty red, then I drink the rest.

I have also used some whites with glazed carrots and a couple times I added white to the cooking water when making mashed piotatoes. It was an interesting flavor.  I just like to experiment.

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@Gardengal55, I knew a cook who added white wine to his lobster mac 'n cheese. It was delish! 

[Gardengal55]

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@sabatini wrote:

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@Gardengal55 wrote:

I usually add a good semi-dry red wine to my chili, beef stew, pot roast and Pinot grigio to rice, chicken. And I always marinate my venison chops, roasts and steaks in a hearty red, then I drink the rest.

I have also used some whites with glazed carrots and a couple times I added white to the cooking water when making mashed piotatoes. It was an interesting flavor.  I just like to experiment.

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@Gardengal55, I knew a cook who added white wine to his lobster mac 'n cheese. It was delish! 

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Oh yum!  

[StylishLady]

For my pasta sauces and an occasional sip or two, I like the the Reunite Lambrusco. Fine for my taste buds.