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Old 05-14-2014, 08:22 AM
 
10,157 posts, read 9,907,643 times
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All most every cooking show i watch at some time i hear them say to never use cooking wine because it is loaded with salt and other things.

Why do they even make the stuff and who buys it?
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Old 05-14-2014, 08:43 AM
 
Location: Currently living in Reddit
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Quote:
Originally Posted by Versatile View Post
All most every cooking show i watch at some time i hear them say to never use cooking wine because it is loaded with salt and other things.

Why do they even make the stuff and who buys it?
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.
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Old 05-14-2014, 09:05 AM
 
Location: Brooklyn, New York
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I have a bottle of cooking sherry and a bottle of cooking Marsala. I know it would be better to use the real thing, but they're just for cooking, so I'd rather have something on hand with a long shelf life. When it comes to red or white wine, I use the real thing because my husband and I will have some with dinner.
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Old 05-14-2014, 09:09 AM
 
Location: Austin
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I've tried using it once in a dish I used real wine in before and agree with the cooking shows. The dish was awful. I only use real wine now.
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Old 05-14-2014, 09:14 AM
 
Location: By the sea, by the sea, by the beautiful sea
54,145 posts, read 38,236,149 times
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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.
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. When the dish calls for red I prefer to use a wine I won't mind drinking whatever part doesn't go in the dish.
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Old 05-14-2014, 09:16 AM
 
Location: Somewhere flat in Mississippi
8,613 posts, read 8,618,355 times
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"Cooking wine" is "wino" (wine-in-name-only). It contains salt. Use a cheap "jug wine" for cooking instead a keep it in the frig.

https://sabrinamina.files.wordpress....hitewine-1.gif
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Old 05-14-2014, 09:19 AM
 
Location: St Thomas, US Virgin Islands
24,671 posts, read 55,573,739 times
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Never. I bought a bottle once a while ago and as soon as I opened it and took a sniff I knew I'd made a BIG mistake and didn't use it. I find a 1.75 liter of medium priced Merlot or Sauvignon Blanc goes down very well - in the recipe too.
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Old 05-14-2014, 09:20 AM
 
33,139 posts, read 39,090,825 times
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I use the real deal if a recipe calls for wine. i usually put a cup or two in the soups and stews i make, then i get to drink the rest of the bottle..
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Old 05-14-2014, 09:27 AM
 
Location: Bella Vista, Ark
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We use regular wine, usually not expensive but not the cheapest. Sometimes we open a bottle for drinking, it is just fine but not to our liking. That becomes our cooking wine until it is gone. Because I use a lot of wine in cooking, it doesn't take long to use up those bottles that didn't quite excite our taste buds.
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Old 05-14-2014, 12:29 PM
 
Location: Heart of Dixie
12,448 posts, read 10,135,059 times
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I can't believe the timeless cliché regarding cooking with wine hasn't come up yet .
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