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Old 05-14-2014, 06:18 PM
 
Location: Nantahala National Forest, NC
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I only use wine in cooking that I would drink...
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Old 05-15-2014, 08:20 AM
 
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I love cooking with wine. Sometimes I even put it in the food! LOL. I only ever use real wine and not "cooking wine"
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Old 05-22-2014, 07:02 AM
 
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Quote:
Originally Posted by sskink View Post
I don't use it. But I imagine it's available for people who don't drink and wouldn't have any use for leftover drinking wine. Cooking wine has an extended shelf life. An open bottle of regular wine does not (not to mention unless you're buying $2 Chuck, it's more expensive.
You can buy real wine in 200 ml bottles. It's not nice wine, but perfect portions for cooking. Boxed wine also has a long shelf life because of the design of the tap which excludes air.
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Old 05-22-2014, 07:59 AM
 
Location: Finland
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No, I don't think they even sell it here. I just use real wine and drink what doesn't go in the food.
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Old 05-22-2014, 08:31 AM
 
Location: The Hall of Justice
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No, I buy an okay bottle of regular wine.

I did buy some cooking sherry for a lobster bisque recipe after I scored some frozen lobster tails at a good price. The bisque was disgusting, inedible. Never again!
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Old 05-22-2014, 09:01 AM
 
Location: Austin
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Quote:
Originally Posted by 8635angelvalley View Post
Here you go-
If you can't drink it don't cook with it.
Or they can buy the mini bottles that come in a 4-pack and have some for future recipes.
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Old 05-22-2014, 11:29 AM
bg7
 
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I've noticed an increasing number of friends having a glass of wine as part of their evening meals. Perhaps this will put the cooking wine to bed forever.
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Old 06-04-2014, 12:52 PM
 
Location: Austin
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Never cook with a wine that isn't worthy to drink. You can find some really good wines for $10 or even less. If you aren't sure what is good, just google some recomendations.
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Old 06-04-2014, 12:55 PM
 
Location: Bronx, NY
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Cooking wine tends to be heavy in sodium so I don't like to use it but certain recipes especially some Italian and Spanish ones don't work as well without that wine flavor. . If you want to avoid the extra salt what you can do is buy some regular wine, use what's called for in the recipe and drink the rest. Good excuse to drink wine. If you are going this route though make sure you have tasted the wine before and are familiar with its flavor profile. Putting any ol random wine you never tried could ruin your recipe easily
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Old 06-04-2014, 01:19 PM
 
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Quote:
Originally Posted by burdell View Post
What I usually do is keep a bottle of dry vermouth in the fridge, lasts forever and works well when what you're cooking calls for a splash of a dry white whine.
I do the same thing- it has a strong flavor that really goes well in a lot of dishes.
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