Cooking with wine

[ZombieFriedNuts]

When I moved in to my student accommodation me dad brought some wine for us, I don’t drink wine so eventually me and my mate decided to cook with it, by the end we had put half of the bottle in, the chicken turned purple and it was only later that I found out that alcohol has a low boiling point.

[Vladimir]

There is wine made specifically for cooking you should use. But don't drink it, it tastes like fermented sea water. And buy a cookbook! :furious3:

[Don Corleone]

A little wine will flavor things. A lot of it will ruin whatever it is you're trying to cook. Some recipes call for ordinary table wine, others call for cooking sherry. Depends on how hot and how long you're cooking whatever you add to it.

If it's red wine, you'll need to make some sort of tomato sauce or a burgeonoise sauce (I think that's what you call it.... onions, mushrooms, vinegar and red wine, it's a french sauce for tough beef).

For chicken, you'll want something white, with a little more zing like a Chardonay or a white Bordeaux. Avoid weaker whites like Chablis and Savignon Blanc, they don't add much taste.

[Ser Clegane]

For chicken, you'll want something white,
Exception: Coq au vin, where some nice Burgundy would be appropriate

*starts to drool*

(OK - I admit, technically, in this case we are not taliking about chicken but about a rooster)

[doc_bean]

Exception: Coq au vin, where some nice Burgundy would be appropriate

*starts to drool*

(OK - I admit, technically, in this case we are not taliking about chicken but about a rooster)

If you're cheap you can make it with chicken, the results vary but if you know what you're doing it can turn out quite good :2thumbsup:

[BDC]

What a waste. Drink it man!

[Somebody Else]

Generally speaking, a little wine helps soften some of the less desirable flavours present in meat. But only a little is needed - too much overpowers it. Preferably white - red wine tends to discolour whatever is being cooked.

Also, convenient thing about being a student, lots of cooking grade wine is flying about (though, some would say that one should only cook with wine one would drink anyway). (N.B. Cooking grade wine = wine not good enough to drink on it's own - ie. most things a student can afford/pick up in the campus shop)

If cooking with proper wine, be sure to use the correct ratio. 1:1. One for the cooking, one for me, one for the... &c.

[The_Mark]

How about a wine sauce? Properly done they're delicious.

[Fragony]

Exception: Coq au vin, where some nice Burgundy would be appropriate

*starts to drool*

(OK - I admit, technically, in this case we are not taliking about chicken but about a rooster)

Oh yummie :yes:

[ZombieFriedNuts]

Another friend is planning to cook steak in ale what do you make of that

[Somebody Else]

Interesting notion - what's he going to do to it?

[Big King Sanctaphrax]

Another friend is planning to cook steak in ale what do you make of that

If you're making a steak and ale pie, this should turn out fine.

I've never heard of cooking steaks in ale otherwise.