Sometimes none, sometimes a bit, sometimes a lot, it depends on the dish.
I put 1/3 to 1/2 a bottle or red in my home made spaghetti sauce and some other things.
White wine, garlic, butter, cream sauce with seafood over fetuccini is awesome.
Even some white wine in a simple clam sauce over spaghetti..
The list goes on and on. You name some great ones.
Wine can be an essential ingredient in really good dishes. And it does help to use decent wine.
When browning/searing chunks of beef for a soup or stew I always use about half a bottle of red wine to deglaze the pot and scrape off any fond in the bottom and sides of the Dutch oven as that is where most of the flavor is. In culinary school we were taught that the cheapest dry wine you could get was sufficient unless you were making certain specific dishes the called for a better more specific wine.
I like pasta with shrink scampi with red wine.
Key ingredients garlic, olives, butter and wine! Parsley.
Shrimps just sauté not overcook, and I like the large pasta!
I know mom puts in a little bit of red wine when she cooks the salisbury steak.
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Some slow cooked stew dishes especially with venison and beef. Pork hock like in this picture taste better with beer. Most people use lot of cheap wine with a ton of Sulfite for cooking, I prefer less but better quality wine, port wine preferably or cherry. It's practically after ethanol evaporated just like sweetened balsamic vinegar. It's one of the products where price make often a huge difference.
I cook with wine a lot, whether it be in sauces or braises. It does feel like a shame sometimes to pour an entire bottle of wine into the pot when cooking braised beef short ribs, coq au vin, beef bourguignon or lamb shanks, but I make myself feel ok about it by buying a moderately priced wine, and by pouring a glass for myself first, and knowing the meal will be great as a result.
I did, but a few of my friends are Muslims so... no alcohol in meals :D
I AM a little bit afraid to cook anything with alcohol in IT as I might use too much and ruin the taste of the fish do I have never tried IT before.
I cook with various alcohols, wine, cider, Guinness, rum, whisky, etc
some adds a nice depth to the meal.
I do not as I don’t drink. I understand the alcohol is burned but it’s just not something for me.
Although I do enjoy meals prepared with wine, I never cook that way myself. Maybe you gave me the idea to test some recipes with wine ;0)
I said: Pour whole bottle. But not that much actually. Usually about 4-5 ozs.
Not all dishes. Spaghetti for sure I use tomato sauce not spaghetti sauce and spice it also some Chinese dishes.
I'll use the cheaper stuff, I've not had an issue with the result on red
White you have to be more selective
I mean... if you're having coq au vin and you don't pour red wine over your chicken nuggets, then you obviously don't speak French. You probably shouldn't even eat French Fries at that point.
u No the only cooking that I do now is heating up Marie calendars Italian TV dinner dishes in the microwave oven
Poppy we are British, why are we wasting alcohol in food! 🤣
It can be good in the right circumstances but usually I save the wine for myself and the stuff that’s turned to vinegar for the food
Yes. It’s been known to happen. Necessary for some things.
I cook better after I've shared a glass of grapes between me and the recipe, gets the proverbial creative juices flowing.
i heard the alcohol all boils out quickly! just a waste... a big waste due to wine expensive!
Where's the option "I don't know how to cook"?
i do occasionally. but i personally don't think you'll blindly taste the difference between using expensive and using cheap one.
NO ! NO! never cooking it is almost pure SALT it will make your meal taste very bad You cook with what you would drink. Or a cheap wine but never cooking wine
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