vmnvmcxbv wrote:
> Cooking newbie here.
>
> I don't really drink but wanted to try cooking with wine. I researched it a
> bit and realized that wine doesn't really store well after it opened but
> supposedly it is still fine for cooking.
>
> Can anyone clarify this? How long is opened bottle of the red wine can be
> stored in the fridge and still be fine for cooking?
>
> Also I understand that opened wine turns in the vinegar. So maybe I am
> better off just buying vinegar for cooking?
> Does vinegar produce the same results as wine for deglazing for instance?
> What about the other uses when recipe calls for cooking in wine?


Wine and vinegar taste different. They taste different straight from
the bottle, and they taste different cooked in dishes. You use them in
different recipes. Use vinegar in salad dressing. Use wine in stew.
Don't use one when the other is called for. For example, using vinegar
instead of wine to deglaze a pan will result in sour tasting sauce.


Wine, after it is opened, is fine for cooking. Store it in the
refrigerator. It will keep well enough for cooking in the fridge for
several weeks. A screwcap is best for this, but putting the cork back
in works too.


The best way to turn wine to vinegar is to add vinegar with active
"mother of vinegar" in it. It's a bit more complicated than this, but
basically you have to introduce the right bacteria. If you count on
just opening the wine and having bacteria from the air land in it,
you're going to get some off tasting wine/vinegar.


--Lia