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Posted: 2/23/2024 8:21:46 PM EDT
Most chefs in their videos always say “ use a wine you like to drink “ . I don’t drink wine ,I drink beer . So I kinda know to use red for meats , whites for seafood , and sweets for dessert . And fortified wines don’t need reduced . Other than that I have no clue on what to pay . Figure at least $10 -$20 range is ok ? I would not even know the difference between a hi dollar wine vs bargain wine . Thanks in advance , did search before I posted and couldn’t find it in the tacked threads . Have a good weekend everybody !
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every gun makes its own tune
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My personal friend, Justin Wilson told me many years ago, don't cook with a wine you wouldn't drink for an accompaniment with a meal, You will be disappointed
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One well at a time, Drill Baby Drill!
If you need more than 8 rounds in a 1911 to solve your problem, you need friends with rifles. I don't need your PERMISSION in order to voice my OPINION |
Originally Posted By 44-40pro: My personal friend, Justin Wilson told me many years ago, don't cook with a wine you wouldn't drink for an accompaniment with a meal, You will be disappointed View Quote Yessir , he is one of the cooks I am referring to . I am not a wine drinker . Just looking for suggestions on what price wines I should be looking for . Love Justin’s videos and his tales . Reminds me of my grampaw . |
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every gun makes its own tune
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Spending more than 4 bucks for a cooking wine is absurd. Just make sure it's not unpalatable, like vinegar or something worse.
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Here’s an example from a butterfly, an example that it can be happy on a hard rock. An example that it can lie on this unsweetened stone, friendlessly and all alone. Now let my bed. I do not care.
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Originally Posted By Bohr_Adam: Spending more than 4 bucks for a cooking wine is absurd. Just make sure it's not unpalatable, like vinegar or something worse. View Quote Thank you sir . So I should taste it before cooking with it ? . Sorry if I seem to be a complete dummy on wine , but I am. |
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every gun makes its own tune
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Originally Posted By 4q2: Thank you sir . So I should taste it before cooking with it ? . Sorry if I seem to be a complete dummy on wine , but I am. View Quote View All Quotes View All Quotes Originally Posted By 4q2: Originally Posted By Bohr_Adam: Spending more than 4 bucks for a cooking wine is absurd. Just make sure it's not unpalatable, like vinegar or something worse. Thank you sir . So I should taste it before cooking with it ? . Sorry if I seem to be a complete dummy on wine , but I am. Yes, take a swig. If it's horribly foul, it's not good, but ten bucks is insane. |
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Here’s an example from a butterfly, an example that it can be happy on a hard rock. An example that it can lie on this unsweetened stone, friendlessly and all alone. Now let my bed. I do not care.
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I'd extend the range to $10......but agree it should be drinkable .
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I would like to add that I do taste my food as it it is cooking , just have never done wine reductions before . This is new to me , I just don’t wanna add a crappy ingredient to my food . Sorry if I’m not well informed . Thanks everybody .
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every gun makes its own tune
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It occurs to me that the other reason I prefer them drinkable is I always drink what's left while cooking. So, there's that.
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Here’s an example from a butterfly, an example that it can be happy on a hard rock. An example that it can lie on this unsweetened stone, friendlessly and all alone. Now let my bed. I do not care.
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Here is a good place to start reading.
https://www.masterclass.com/articles/what-is-the-best-wine-for-cooking There is a product called cooking sherry or various "cooking wines". Don't use them they have added salt. Buy a decent wine that you would drink. Taste it first. If it doesn't taste good to you don't use it - cooking boils off the alcohol and water which will concentrate the flavor. If it didn't taste good in the first place, it's going to taste worse after cooking. IF YOU'RE ADDING WINE OR ANY OTHER ALCOHOL TO A HOT PAN - TAKE IT OFF THE STOVE FIRST. ESPECIALLY A GAS STOVE. The alcohol in the wine will vaporize first and quickly in a hot pan, and especially on a gas stove may burst into a large brief flame. You don't want the bottle near the possible flame. When you put the pan back on the burner with the wine or whatever you're using (cognac goes well with mushrooms) stand back a little in case you get flames. Don't sweat it, the flames are very brief (and kind of cool looking, like on TV!). Most of the wine I've liked for cooking runs 5-10 bucks a 750ml bottle. I also like the Bolla reds in the 2 liter bottle. Try this: make hamburgers any way you like them. When they're done, take them out, poor off the grease and put them back in. Pour in about half a cup of dry red wine (I like Valpolicella, Burgundy or Merlot work) remember off the burner, let the alcohol cook off a minute or so and add half a cop or so of heavy cream to make a sauce. Some carmelized onions are good in this too. |
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Member Ranstad's Militia
You ever notice that no one says "don't judge me" when they've done something positive? - gearjammer351 Do it. GD needs entertainment. Your misery will amuse us. - Cypselus |
Member Ranstad's Militia
You ever notice that no one says "don't judge me" when they've done something positive? - gearjammer351 Do it. GD needs entertainment. Your misery will amuse us. - Cypselus |
I like the little pints of box wine. Cheap, handy and good enough for cooking with.
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I've been buying the 4 packs of little bottles. For my purposes, that little bottle has just enough wine that I don't waste much, if any. I don't drink the stuff either.
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every gun makes its own tune
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Originally Posted By Mike_314: Here is a good place to start reading. https://www.masterclass.com/articles/what-is-the-best-wine-for-cooking There is a product called cooking sherry or various "cooking wines". Don't use them they have added salt. Buy a decent wine that you would drink. Taste it first. If it doesn't taste good to you don't use it - cooking boils off the alcohol and water which will concentrate the flavor. If it didn't taste good in the first place, it's going to taste worse after cooking. IF YOU'RE ADDING WINE OR ANY OTHER ALCOHOL TO A HOT PAN - TAKE IT OFF THE STOVE FIRST. ESPECIALLY A GAS STOVE. The alcohol in the wine will vaporize first and quickly in a hot pan, and especially on a gas stove may burst into a large brief flame. You don't want the bottle near the possible flame. When you put the pan back on the burner with the wine or whatever you're using (cognac goes well with mushrooms) stand back a little in case you get flames. Don't sweat it, the flames are very brief (and kind of cool looking, like on TV!). Most of the wine I've liked for cooking runs 5-10 bucks a 750ml bottle. I also like the Bolla reds in the 2 liter bottle. Try this: make hamburgers any way you like them. When they're done, take them out, poor off the grease and put them back in. Pour in about half a cup of dry red wine (I like Valpolicella, Burgundy or Merlot work) remember off the burner, let the alcohol cook off a minute or so and add half a cop or so of heavy cream to make a sauce. Some carmelized onions are good in this too. View Quote Thank you sir . That website was kinda what I was looking for . Great help from everybody ! Thank you |
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every gun makes its own tune
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If you're making a red wine based sauce, use a cabernet Sauvignon or Pinot Noir. Don't use a Merlot, in general.
For white wine sauces, try a Chablis or Pinot Grigio, rather than a Chardonnay or Sauvignon Blanc in today's world 8-10 bucks a bottle is reasonable for a bottle to cook with and perhaps to drink |
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Some face palms are forever
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Originally Posted By KiowaCreekRaider: If you're making a red wine based sauce, use a cabernet Sauvignon or Pinot Noir. Don't use a Merlot, in general. For white wine sauces, try a Chablis or Pinot Grigio, rather than a Chardonnay or Sauvignon Blanc in today's world 8-10 bucks a bottle is reasonable for a bottle to cook with and perhaps to drink View Quote Thank you for that information ! To be honest , I probably would not be able to tell the difference in a $8 wine or a $50 bottle of 🍷 |
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every gun makes its own tune
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Originally Posted By KiowaCreekRaider: If you're making a red wine based sauce, use a cabernet Sauvignon or Pinot Noir. Don't use a Merlot, in general. For white wine sauces, try a Chablis or Pinot Grigio, rather than a Chardonnay or Sauvignon Blanc in today's world 8-10 bucks a bottle is reasonable for a bottle to cook with and perhaps to drink View Quote 8 bucks is more than I'm willing to spend to drink. |
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Here’s an example from a butterfly, an example that it can be happy on a hard rock. An example that it can lie on this unsweetened stone, friendlessly and all alone. Now let my bed. I do not care.
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I just made a chicken fricasse with white wine. I grabbed the Aldis 8.99 bottle of Sauv Blanc with the twist off cap. I tasted it and it definitely wasn't anything I would drink, but it worked perfect in the dish. I wouldn't waste good money pouring a wine that I would drink into a dish I was cooking. Save the good wine to enjoy with the food.
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Been on a Chef Jean Pierre kick as of late. He made a steak Marsala that was pretty tasty. I bought an eight dollar bottle and was pleasantly surprised with it. Not a wine drinker.
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Originally Posted By 4q2: Most chefs in their videos always say “ use a wine you like to drink “ . I don’t drink wine ,I drink beer . So I kinda know to use red for meats , whites for seafood , and sweets for dessert . And fortified wines don’t need reduced . Other than that I have no clue on what to pay . Figure at least $10 -$20 range is ok ? I would not even know the difference between a hi dollar wine vs bargain wine . Thanks in advance , did search before I posted and couldn’t find it in the tacked threads . Have a good weekend everybody ! View Quote Don't spend more than $5-10 for a bottle of wine you're going to cook with. It really doesn't make a difference. Certainly don't waste a $30 bottle of wine on short ribs. |
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"Would these fit outside a regular pair of tights? My parents were murdered, and I want to avenge them."
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Originally Posted By Logan45: I've been buying the 4 packs of little bottles. For my purposes, that little bottle has just enough wine that I don't waste much, if any. I don't drink the stuff either. View Quote This is exactly what I do. If you're not a wine drinker, it will go bad over time. I do have a few full bottles here and there, but this method works for the amount needed for cooking since I don't really drink it. |
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
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Unless I'm following a recipe that insists otherwise, my white default is a Pinot Gris (or Grigio), and my red default is a Cabernet Sauvignon. I ignore the oft-quoted "chef" advice of only using wines I would enjoy, and so do most professional chefs. To me, that means "Isn't terrible or otherwise undrinkable". Every subtle note in taste that makes one wine better than another, is more or less obliterated the moment you heat the crap out of it. For the love of God, do not spend too much. You're needlessly lighting your money on fire.
My other favorite trick for cooking wines? Rather than buy a single 750ml bottle, I prefer to buy the 4pk bottles (The Sutter Home ones are fine, and available everywhere - even Wal-Mart). They're like $8. Here me out: A bottle of wine contains 3 cups. You'll notice that just about every (well-written) recipe that calls for wine, tends to do so in 3/4 cup increments. Know many of those there are in a bottle of wine? 4. Nice even number. So when a recipe only calls for 3/4 cup of wine, I just dump a small bottle in. No need to save the rest of the bottle I'm not using in the fridge, and no need to measure it. If it's a dumb recipe and it calls for 1 cup, I just pour the one 3/4 cup bottle in anyway. The extra 1/4 cup called for in the recipe isn't going to be missed. |
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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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Thank you sir .
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every gun makes its own tune
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Originally Posted By Rincon_11: Don't spend more than $5-10 for a bottle of wine you're going to cook with. It really doesn't make a difference. Certainly don't waste a $30 bottle of wine on short ribs. View Quote I used to love the 2 buck Chuck (Charles Shaw) wines from Trader Joes. They were decent wines to begin with. Especially the reds for braises or reductions. |
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Originally Posted By Logan45: I've been buying the 4 packs of little bottles. For my purposes, that little bottle has just enough wine that I don't waste much, if any. I don't drink the stuff either. View Quote Wife buys them also. Especially Whites for linguine with white clam sauce. 1 small bottle is plenty for the recipe. |
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Originally Posted By Subnet: Unless I'm following a recipe that insists otherwise, my white default is a Pinot Gris (or Grigio), and my red default is a Cabernet Sauvignon. I ignore the oft-quoted "chef" advice of only using wines I would enjoy, and so do most professional chefs. To me, that means "Isn't terrible or otherwise undrinkable". Every subtle note in taste that makes one wine better than another, is more or less obliterated the moment you heat the crap out of it. For the love of God, do not spend too much. You're needlessly lighting your money on fire. My other favorite trick for cooking wines? Rather than buy a single 750ml bottle, I prefer to buy the 4pk bottles (The Sutter Home ones are fine, and available everywhere - even Wal-Mart). They're like $8. Here me out: A bottle of wine contains 3 cups. You'll notice that just about every (well-written) recipe that calls for wine, tends to do so in 3/4 cup increments. Know many of those there are in a bottle of wine? 4. Nice even number. So when a recipe only calls for 3/4 cup of wine, I just dump a small bottle in. No need to save the rest of the bottle I'm not using in the fridge, and no need to measure it. If it's a dumb recipe and it calls for 1 cup, I just pour the one 3/4 cup bottle in anyway. The extra 1/4 cup called for in the recipe isn't going to be missed. View Quote But then you miss out on drinking the rest! |
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Here’s an example from a butterfly, an example that it can be happy on a hard rock. An example that it can lie on this unsweetened stone, friendlessly and all alone. Now let my bed. I do not care.
|
Originally Posted By Bohr_Adam: But then you miss out on drinking the rest! View Quote View All Quotes View All Quotes Originally Posted By Bohr_Adam: Originally Posted By Subnet: Unless I'm following a recipe that insists otherwise, my white default is a Pinot Gris (or Grigio), and my red default is a Cabernet Sauvignon. I ignore the oft-quoted "chef" advice of only using wines I would enjoy, and so do most professional chefs. To me, that means "Isn't terrible or otherwise undrinkable". Every subtle note in taste that makes one wine better than another, is more or less obliterated the moment you heat the crap out of it. For the love of God, do not spend too much. You're needlessly lighting your money on fire. My other favorite trick for cooking wines? Rather than buy a single 750ml bottle, I prefer to buy the 4pk bottles (The Sutter Home ones are fine, and available everywhere - even Wal-Mart). They're like $8. Here me out: A bottle of wine contains 3 cups. You'll notice that just about every (well-written) recipe that calls for wine, tends to do so in 3/4 cup increments. Know many of those there are in a bottle of wine? 4. Nice even number. So when a recipe only calls for 3/4 cup of wine, I just dump a small bottle in. No need to save the rest of the bottle I'm not using in the fridge, and no need to measure it. If it's a dumb recipe and it calls for 1 cup, I just pour the one 3/4 cup bottle in anyway. The extra 1/4 cup called for in the recipe isn't going to be missed. But then you miss out on drinking the rest! |
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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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I have a box of cab sav and a box of pinot grigio to cook with.
The only reason I don't have a box of super dense red zinfandel for my red cooking wine is because I'm too lazy to source it. Box wine lasts almost forever without turning. Used a bit of the red to finish the mushroom saute' which topped the Sunday Steaks. |
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Originally Posted By FLAL1A:
"Pretty much the only thing that keeps me paying my taxes and not turning my house into a chickenshit particle board and stucco compound is the fact that the police occasionally kill douchebag criminals in comical ways. |
Originally Posted By Subnet: Unless I'm following a recipe that insists otherwise, my white default is a Pinot Gris (or Grigio), and my red default is a Cabernet Sauvignon. I ignore the oft-quoted "chef" advice of only using wines I would enjoy, and so do most professional chefs. To me, that means "Isn't terrible or otherwise undrinkable". Every subtle note in taste that makes one wine better than another, is more or less obliterated the moment you heat the crap out of it. For the love of God, do not spend too much. You're needlessly lighting your money on fire. My other favorite trick for cooking wines? Rather than buy a single 750ml bottle, I prefer to buy the 4pk bottles (The Sutter Home ones are fine, and available everywhere - even Wal-Mart). They're like $8. Here me out: A bottle of wine contains 3 cups. You'll notice that just about every (well-written) recipe that calls for wine, tends to do so in 3/4 cup increments. Know many of those there are in a bottle of wine? 4. Nice even number. So when a recipe only calls for 3/4 cup of wine, I just dump a small bottle in. No need to save the rest of the bottle I'm not using in the fridge, and no need to measure it. If it's a dumb recipe and it calls for 1 cup, I just pour the one 3/4 cup bottle in anyway. The extra 1/4 cup called for in the recipe isn't going to be missed. View Quote Solid advice. If I cared about my family more I would follow this method. But, as it is, they get box wine of indeterminate age and questionable provenance in their marinades and sauces. It mostly doesn't contain antifreeze, mostly. |
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Originally Posted By FLAL1A:
"Pretty much the only thing that keeps me paying my taxes and not turning my house into a chickenshit particle board and stucco compound is the fact that the police occasionally kill douchebag criminals in comical ways. |
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Does wine go bad for cooking purposes? I don't drink at all so the advice of use what you like/drink is of no use.
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BikerNut:
Normal people like motorcycles. Real people like motorcycles. People who don't like motorcycles are just... weird. |
Originally Posted By TexasSheepdog: Costco has a 1.5L bottle of Kirkland brand white wine for $7 that I cook with. View Quote View All Quotes View All Quotes Originally Posted By TexasSheepdog: Originally Posted By Bohr_Adam: Spending more than 4 bucks for a cooking wine is absurd. Just make sure it's not unpalatable, like vinegar or something worse. The only problem with those is that's a lot to drink after opening when it's just you. |
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Here’s an example from a butterfly, an example that it can be happy on a hard rock. An example that it can lie on this unsweetened stone, friendlessly and all alone. Now let my bed. I do not care.
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