"vmnvmcxbv" > wrote in message
news:zHPQj.95$1m3.87@trndny02...
> 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?


I use wine in cooking fairly often. I buy a 4 pack of the little bottles
(187 ml), if I'm cooking for two I usually use half the bottle. I store the
remainder, both white and red in the fridge. The whites hold up much
better. The reds less so - but I usually use them up within a few days.

With wine, if it's undrinkable, I wouldn't cook with it.

FYI: Water or chicken broth deglaze well also.