What can i cook with cooking wine?!
Answers: i have a red cooking wine bottle and a bottle of sherry cooking wine what can i cook that i can add this too
In the future, I recommend that you just cook with a decent regular wine or sherry. Cooking wines aren't a very good quality and contain a lot of sodium (and are as expensive as very good wine, when you consider the volume.)
Try adding the red wine to tomato (spaghetti) sauce, or in a potroast or beef stew.
Sherry can actually enhance black bean soup, and french restaurants often serve it to pour into pea soup.
I wouldn't use either of them..the best wines to cook with are wines the you find to be a good drinking wine. Wines impart a flavour to foods so you'd want to use a wine that you could serve at table. Shy away from 'cooking wines and sherries'..
you could make
Red Wine Beef Stew with Potatoes and Green Beans
2 pounds beef chuck for stew, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons butter
4 medium carrots, peeled, halved and cut into 1-inch chunks
3 small onions, diced
2 tablespoons all-purpose flour
2 (14 1/2-ounce) cans reduced-sodium beef or chicken broth
2 cups dry red wine
1 cup canned crushed tomatoes
3 sprigs fresh rosemary
2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks
2 handfuls green beans, ends trimmed
Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can’t see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.
Nothing. They're full of salt and taste terrible.
Pour them down the drain and use real wine: you will be very happy you did.
Never cook with anything you wouldn't drink!
Avoid using cooking wines. Clearly there are far better choices than so-called "cooking Sherry" or other liquids commonly billed as "cooking wine." These are made of a thin, cheap base wine to which salt and food coloring have been added.
http://www.cookinglight.com/cooking/mp/w...
Over Hamburgers.
Agreed. Only use a wine that you would actually drink. Another purpose is for deglazing. If you fry something or sautee something you just pour it in the pan and scrape the bottom with a spoon (wooden preferably). This allows you to get all of the good drippings and concentrated flavor. Reducing this down can really make a good sauce.
Sherry is very good in cream soups especially cream of crab.
I once had a cream of crab soup with lobster and shrimp in it that had sherry in it and it was awsome. It even tastes good if you put a little in a new england clam chowder.
I'll second all the in the future don't use cooking wines, but in the mean time, sherry can be used in stir fries. Equal parts of sherry and soy sauce can make a base for stir fry sauce. mix in a cornstarch slurry to thicken.
pot roast is killer with red cooking wine. Braise it first with some chopped rosmery , garlic, salt, and pepper. use about a cup and a half of beef or veg. stock. Fill pot with wine {about a cup}, and some potatos and onions. Cook till tender. About 2-4 hours depending on the size.
look up "deglazing" for making sauces...you get the best flavor for the dish that way
Throw them both out . Get recipes that call for wine that you would drink.