Wine in recipies.
Discussion
I'm not sure if you can still buy cooking wine in small bottles, but I would imagine it's probably just as cheap to use normal wine.
My suggestions are:
Sherry is a good alternative to wine as it lasts for ages once opened - and is relatively cheap, especially if you use some supermarket own brand. If I'm out of wine (red or white) I usually splash whatever sherry I have to hand in, though ideally you should use a drier lighter Fino type to replace white wine (for a risotto, sauce or gravy for chicken etc) and darker, sweeter cream or amontilllado to replace red wine (for beef stew/bolognaise gravy etc).
A can of cider is a good replacement for white wine too, as is a nice can of ale/guinness to replace red in stews or casseroles etc. These come in handy tins, last for ages and you can also swig down any you don't use!
Also, red or white vermouth can also be substituted for wine.Again, it lasts for ages. Don't forget that as with sherry, you can use much less quantity compared to wine.
Another alternative to wine, depending on the dish is to use red or white wine vinegar. But use only half a capful as it can overpower a sauce if to much is used.
My suggestions are:
Sherry is a good alternative to wine as it lasts for ages once opened - and is relatively cheap, especially if you use some supermarket own brand. If I'm out of wine (red or white) I usually splash whatever sherry I have to hand in, though ideally you should use a drier lighter Fino type to replace white wine (for a risotto, sauce or gravy for chicken etc) and darker, sweeter cream or amontilllado to replace red wine (for beef stew/bolognaise gravy etc).
A can of cider is a good replacement for white wine too, as is a nice can of ale/guinness to replace red in stews or casseroles etc. These come in handy tins, last for ages and you can also swig down any you don't use!
Also, red or white vermouth can also be substituted for wine.Again, it lasts for ages. Don't forget that as with sherry, you can use much less quantity compared to wine.
Another alternative to wine, depending on the dish is to use red or white wine vinegar. But use only half a capful as it can overpower a sauce if to much is used.
Edited by prand on Monday 19th January 13:04
Edited by prand on Monday 19th January 13:06
captainzep said:
Davi said:
Probably a really stupid question, but is there a reasonable substitute for white wine in recipes? I don't drink much wine and the wife hardly drinks anything, so opening a bottle every time I need to add a splash is rather expensive / wasteful.
What sort of dishes Davi?Last nights was Seared Salmon with a singapore noodles (I think) from the first book that fell off the shelf (might have been nigella's) but I do a lot of fish / chicken meals that require it - fisherman's pie, risotto etc.
Davi said:
captainzep said:
Davi said:
Probably a really stupid question, but is there a reasonable substitute for white wine in recipes? I don't drink much wine and the wife hardly drinks anything, so opening a bottle every time I need to add a splash is rather expensive / wasteful.
What sort of dishes Davi?Last nights was Seared Salmon with a singapore noodles (I think) from the first book that fell off the shelf (might have been nigella's) but I do a lot of fish / chicken meals that require it - fisherman's pie, risotto etc.
Otherwise I swear by wholegrain french mustard for adding some background interest & acidity in stews & sauces.
Dry cider is great with sausages & pork chops.
Sherry gives oriental dishes a really nice taste. Marsala works well too.
The juice of a lemon improves many dishes' flavour.
captainzep said:
Davi said:
captainzep said:
Davi said:
Probably a really stupid question, but is there a reasonable substitute for white wine in recipes? I don't drink much wine and the wife hardly drinks anything, so opening a bottle every time I need to add a splash is rather expensive / wasteful.
What sort of dishes Davi?Last nights was Seared Salmon with a singapore noodles (I think) from the first book that fell off the shelf (might have been nigella's) but I do a lot of fish / chicken meals that require it - fisherman's pie, risotto etc.
Otherwise I swear by wholegrain french mustard for adding some background interest & acidity in stews & sauces.
Dry cider is great with sausages & pork chops.
Sherry gives oriental dishes a really nice taste. Marsala works well too.
The juice of a lemon improves many dishes' flavour.
Mustard is a must have in our cupboard already
Davi said:
Really? I'd always given it 5 days tops! Perhaps I'm not properly sealing it.
It won't necessarily taste as good as when it was opened but it will still do fine for cooking.See here:
http://www.winereviewonline.com/leslie_sbrocco_on_...
prand said:
Sherry is a good alternative to wine as it lasts for ages once opened - and is relatively cheap, especially if you use some supermarket own brand. If I'm out of wine (red or white) I usually splash whatever sherry I have to hand in, though ideally you should use a drier lighter Fino type to replace white wine (for a risotto, sauce or gravy for chicken etc) and darker, sweeter cream or amontilllado to replace red wine (for beef stew/bolognaise gravy etc).
Edited by prand on Monday 19th January 13:06
sherry - especially the sweeter versions should not be kept open for longer then two weeks or so otherwise they will oxidise and taste 
I always thought I do not like Sherry until I found out the stuff my parents kept (for that special day) was horribly aged and not ok at all
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