"vmnvmcxbv" wrote

> Cooking newbie here.

Welcome! All here were this at one point so don't be bashful!

> 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.

It sort of depends on how long you plan to store it, as well as how. Since
cooking recipes seldom use more than 1 cup, the idea of the small bottles
(often have screw caps) works well in your situation.

> 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?

I will disagree with some of the other posters. If you put the cork or cap
back on, it will work for cooking levels for a month if kept in the fridge.
Now if you don't mind shifting the 'wine' to something like Sake, can keep
for a year or more <g>.

> Also I understand that opened wine turns in the vinegar. So maybe I am
> better off just buying vinegar for cooking?

Nope. Very different taste but that said, I *do* have several recipes with
variations that work that way.

> Does vinegar produce the same results as wine for deglazing for instance?

Humm, dunno! Havent been a wine cooker here. Had a bad experience with a
roommate in college who was trying to make 'drunk chicken' or something like
that and turned me off on that. It wasnt til I hit 40 (almost 8 years ago)
that I tried any sort of alcohol in cooking again.

> What about the other uses when recipe calls for cooking in wine?

Most of my cooking that involves any sort of alcohol, uses mirin or sake
(rice wines) in small amounts like 2-3 TB max and for tenderizing effects.
The rare exception is a tablespoon or so of spiced rum in a few dishes.