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This Q. is for people who cook and eat.?
- Thread starter Susi
- Start date
knittinmama
New member
Don't waste your time with any recipe calling for cooking wine. It is cheap wine that has salt added to it. The following is a little long but is very good info on cooking with red wine.
Published November 1, 2001. From Cook's Illustrated.
Do distinctive flavor profiles come through once the wine is cooked down?
When a recipe calls for red wine, the tendency is to grab whatever is inexpensive or already open on the counter. But as with any ingredient in the kitchen, the choice of wine can make the difference between a sauce worthy of a four-star restaurant and one that's best poured down the drain. In short, the wrong wine can turn an otherwise good sauce bad. The problem is that sifting through the enormous range of wines available is only slightly less confusing than trying to plough through Ulysses. Choosing a good bottle for the kitchen can seem like, at best, a shot in the dark.
To find out which red wines are good cookers (as opposed to those which are just good drinkers), We set up three tests—a quick tomato sauce, a pan sauce for steak, and a long-cooked beef stew—through which we could test numerous bottles. With the help of local wine expert Sandy Block (who holds the title Master of Wine, an honor shared by just 18 Americans), we organized those red wines available in even a poorly stocked wine shop into four manageable categories based on flavor, body, and style: light/fruity, smooth/mellow, hearty/robust, and nondescript jug wine. Ironically, the only type of wine not represented in these four categories is the "cooking wine" found on most supermarket shelves. In previous tests, the test kitchen has found that these low-alcohol concoctions have little flavor, a high-pitched acidity, and an enormous amount of salt, all of which combine to produce inedible sauces. Omitting this type of wine from the testing, we began our search for the ultimate red wine for cooking.
Putting Wines to the Test
We began by cooking with a representative from each of the four categories: a light/fruity Beaujolais, a smooth/mellow Merlot, a hearty/robust Cabernet Sauvignon, and a jug of "mountain" (sometimes also labeled "hearty") burgundy. Although none of the groups emerged as the winner from this first round of tests, what did emerge were some important attributes of good and not-so-good cooking wines. While the sauces made with Beaujolais could be described as wimpy, this wine did contribute a refreshing fruitiness that mingled well with the other ingredients and complemented their flavors.
The Merlot-based sauces had a somewhat overcooked, jamlike flavor, but they were also well-structured. The hearty Cabernet Sauvignon gave the sauces an astringent, woody bite that bullied all other flavors out of the way. This wine is aged in oak barrels, and its resulting oak flavors did not soften as they cooked but turned bitter and harsh. The jug wine, meanwhile, made sauces that were overly sweet and simple. Based on these findings, we decided to try to find wines that would combine the most appealing qualities of the light/fruity and smooth/mellow wines, shying away from wines with an oaky influence and inexpensive jug wines.
Focusing on this more narrow category—fruity/smooth/mellow—we selected four new bottles of wine: Sangiovese (a medium-bodied wine from Italy), red Zinfandel (from California), Pinot Noir (from Burgundy, France), and Côtes du Rhône (from southern France). The Sangiovese tasted great in the tomato sauce but made an astringent pan sauce and a cardboard-tasting stew. The Zinfandel tasted overcooked and jammy in the tomato sauce and turned the pan sauce bitter. While both the Côtes du Rhône and Pinot Noir turned in impressive results across the board, the Côtes du Rhône was stellar. When compared with the sauces made from Pinot Noir (a wine made from just one type of grape), the Côtes du Rhône (a blend of several grapes) had a fuller, more even-keeled flavor. The different grape varieties in the blend appeared to compensate for each other's shortcomings to produce a potent, well-rounded flavor.
We then tested several more fruity, medium-bodied blends with little oak, including wines from the greater Rhône Valley (in southern France), Languedoc (also in southern France), Australia, and the United States. These blends were not made from the same grape types, but they all made tasty, well-balanced sauces. Our conclusion? Most red wines made from a blend of grapes will produce good sauces—just steer clear of wines aged in oak.
Does Price Matter?
Next came the question of price. Would a $30 blend make a better pan sauce for steak than a $5 blend? To find out, we cooked with fruity, medium-bodied red wines made from a blend of grapes at four price points: $5, $10, $20, and $30. Tasters found that the results produced by a $5 bottle were much different from those produced by bottles in the other price categories. As wine cooks and reduces, it becomes an intensely flavored version o
Published November 1, 2001. From Cook's Illustrated.
Do distinctive flavor profiles come through once the wine is cooked down?
When a recipe calls for red wine, the tendency is to grab whatever is inexpensive or already open on the counter. But as with any ingredient in the kitchen, the choice of wine can make the difference between a sauce worthy of a four-star restaurant and one that's best poured down the drain. In short, the wrong wine can turn an otherwise good sauce bad. The problem is that sifting through the enormous range of wines available is only slightly less confusing than trying to plough through Ulysses. Choosing a good bottle for the kitchen can seem like, at best, a shot in the dark.
To find out which red wines are good cookers (as opposed to those which are just good drinkers), We set up three tests—a quick tomato sauce, a pan sauce for steak, and a long-cooked beef stew—through which we could test numerous bottles. With the help of local wine expert Sandy Block (who holds the title Master of Wine, an honor shared by just 18 Americans), we organized those red wines available in even a poorly stocked wine shop into four manageable categories based on flavor, body, and style: light/fruity, smooth/mellow, hearty/robust, and nondescript jug wine. Ironically, the only type of wine not represented in these four categories is the "cooking wine" found on most supermarket shelves. In previous tests, the test kitchen has found that these low-alcohol concoctions have little flavor, a high-pitched acidity, and an enormous amount of salt, all of which combine to produce inedible sauces. Omitting this type of wine from the testing, we began our search for the ultimate red wine for cooking.
Putting Wines to the Test
We began by cooking with a representative from each of the four categories: a light/fruity Beaujolais, a smooth/mellow Merlot, a hearty/robust Cabernet Sauvignon, and a jug of "mountain" (sometimes also labeled "hearty") burgundy. Although none of the groups emerged as the winner from this first round of tests, what did emerge were some important attributes of good and not-so-good cooking wines. While the sauces made with Beaujolais could be described as wimpy, this wine did contribute a refreshing fruitiness that mingled well with the other ingredients and complemented their flavors.
The Merlot-based sauces had a somewhat overcooked, jamlike flavor, but they were also well-structured. The hearty Cabernet Sauvignon gave the sauces an astringent, woody bite that bullied all other flavors out of the way. This wine is aged in oak barrels, and its resulting oak flavors did not soften as they cooked but turned bitter and harsh. The jug wine, meanwhile, made sauces that were overly sweet and simple. Based on these findings, we decided to try to find wines that would combine the most appealing qualities of the light/fruity and smooth/mellow wines, shying away from wines with an oaky influence and inexpensive jug wines.
Focusing on this more narrow category—fruity/smooth/mellow—we selected four new bottles of wine: Sangiovese (a medium-bodied wine from Italy), red Zinfandel (from California), Pinot Noir (from Burgundy, France), and Côtes du Rhône (from southern France). The Sangiovese tasted great in the tomato sauce but made an astringent pan sauce and a cardboard-tasting stew. The Zinfandel tasted overcooked and jammy in the tomato sauce and turned the pan sauce bitter. While both the Côtes du Rhône and Pinot Noir turned in impressive results across the board, the Côtes du Rhône was stellar. When compared with the sauces made from Pinot Noir (a wine made from just one type of grape), the Côtes du Rhône (a blend of several grapes) had a fuller, more even-keeled flavor. The different grape varieties in the blend appeared to compensate for each other's shortcomings to produce a potent, well-rounded flavor.
We then tested several more fruity, medium-bodied blends with little oak, including wines from the greater Rhône Valley (in southern France), Languedoc (also in southern France), Australia, and the United States. These blends were not made from the same grape types, but they all made tasty, well-balanced sauces. Our conclusion? Most red wines made from a blend of grapes will produce good sauces—just steer clear of wines aged in oak.
Does Price Matter?
Next came the question of price. Would a $30 blend make a better pan sauce for steak than a $5 blend? To find out, we cooked with fruity, medium-bodied red wines made from a blend of grapes at four price points: $5, $10, $20, and $30. Tasters found that the results produced by a $5 bottle were much different from those produced by bottles in the other price categories. As wine cooks and reduces, it becomes an intensely flavored version o
I did a search to find a good chicken marinade. I found one with red cooking wine. I have never used wine before so I didn't know what to expect but I wanted to try it. So I get my ingredients home and start mixing them all together and when I opened the wine and smelled it first and it turned my stomach. It reminded me of a cheap wine a friend of mine had me drinking one night that had me tore up sick! That got me thinking this might not be a good idea to put on my food but I thought let me mix it all up and it might get better. I had it all mixed up and it still smelled strong but I tasted it and...well, the mix went right down my sink. So what I am curious to know is if you use a cooking wine, does it leave a strong alcohol flavor in your food like it smells or when it is all cooked does it just taste wonderful? I need to know so the next time I fix boneless skinless chicken breast I wont ruin it with an awful tasting marinade recipe.
Don't buy "cooking wine." Only use a wine that you would drink. It doesn't have to be expensive... there are many high quality, low cost wines on the market. A dry red will work for the marinade.
But if wine itself grosses you out, go for a marinade without wine.
Is this the sort of recipe you are using?:
Chicken Marinade with Red Wine
By Derrick Riches, About.com
This red wine marinade is good on anything from chicken breast to chicken thighs. You can also use it as a basting sauce for rotisserie chicken or even on grilled turkey breasts.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
• 2 cups dry red wine
• 1/2 cup olive oil
• 1/4 cup soy or teriyaki sauce
• 4 scallions, sliced
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh ginger, grated
Preparation:
Combine all ingredients in a medium saucepan. Let boil for 10 minutes. Use as a basting sauce. Maybe stored in the refrigerator for several days.
But if wine itself grosses you out, go for a marinade without wine.
Is this the sort of recipe you are using?:
Chicken Marinade with Red Wine
By Derrick Riches, About.com
This red wine marinade is good on anything from chicken breast to chicken thighs. You can also use it as a basting sauce for rotisserie chicken or even on grilled turkey breasts.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
• 2 cups dry red wine
• 1/2 cup olive oil
• 1/4 cup soy or teriyaki sauce
• 4 scallions, sliced
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh ginger, grated
Preparation:
Combine all ingredients in a medium saucepan. Let boil for 10 minutes. Use as a basting sauce. Maybe stored in the refrigerator for several days.
angelic_ goodness
New member
wine is pressed and fermented fruits cooking wine adds MSGs and salt but in general the alcohol will cook off leaving the sugars from the fruits that the wine was made with. there is also non-alcohol cooking wine but with all cooking wines you must be careful of the salt in your recipe because it could easily become too salty to eat
N
nuttyflower
Guest
i love using wine in my dishes. I never use cooking wine. u don't have to spend a fortune, but just use a good wine that you like to drink. the alcohol will quickly cook out of the food so u just taste the mild flavors of the wine.
P
purplekitty121794
Guest
i'm pretty sure that even though cooking wine may have an extremely alcoholic smell, i think that most of the alcohol used in the recipe evaporates out of the food. don't ask me about the taste though.