"sf" <.> wrote in message ...
> On Sat, 26 Apr 2008 22:47:43 -0700, "Kent" > wrote:
>
>>BTW, the following came from one of Julia Child's earlier books. Use dry
>>vermouth for cooking in recipes calling for white wine. Vermouth is 18%
>>alcohol, and rests fine for at least a month without refrigeration. It's
>>also a steal. At Trader Jose's a liter of dry vermouth is about $3.
>
> I don't care what Julia Child says, vermouth is not a good substitute
> for white wine. Don't expect the recipe to taste as if you've added
> wine. There are many recipes where dry sherry will be fine, but again
> - it doesn't taste like wine. Vermouth and sherry have distinct
> flavors of their own. Be aware of that.
>
> --
> See return address to reply by email
> remove the smile first
>
>
I don't agree. A dry, particularly a cheap, vermouth is excellent for
recipes calling for white wine.

Kent

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?

vmnvmcxbv wrote:
.. So maybe I am
> better off just buying vinegar for cooking?
> Does vinegar produce the same results as wine for deglazing for instance?


If that were the worth doing, don'tcha 'spose you would have heard of it
more people doing it before? Hmmmmmmm?

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

"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?

Wine freezes. If you have leftover, pour it into an ice cube tray, then
pop the cubes and store in the freezer. You can then use for cooking as
needed.

Depending on what you're making, you may be able to substitute vinegar
or broth or beer or something else for wine. But vinegar is sour, and
would likely have to be cut with broth first.

-T

On Sun, 27 Apr 2008 00:22:55 GMT, "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?
>
My advice is: if you don't want to finish the bottle of wine with
dinner... pick a recipe that doesn't call for wine.

--
See return address to reply by email
remove the smile first

Cooking newbie wrote:

> 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.

I'm not too fussy about letting wine I don't finish drinking sit for
later use cooking. I'll use it pretty quick.

But, the best suggestion I can give you, which is what Bob and I do,
is purchase those little four-packs of wine. You can select from
several different varietals. I think the bottles have about 6-8 oz. in
each one (maybe more, I don't have the package in front of me). They
are perfect for cooking, and if you don't use the whole bottle, it can
be refrigerated for future use quite easily.

It's also an inexpensive route for using wines that are even drinkable
(depending upon the winery).

--Lin

"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?
>
Wine acidifies, though slightly, when it's open more than several days, less
for old aged wines, which are more fragile. You can't compare wine to
vinegar for cooking. Wine doesn't ever reach the acidity of vinegar. I
usually don't do this; however I think a cheap red for cooking could sit in
my frig for 5-7 days and still go into the stew without a problem. If you're
going to do this infrequently, freeze, as a poster above says, or store the
wine in a full flask, or cover the wine with nitrogen and recork it. I do
the latter routinely with fine wines I want to drink days later after the
first sip.

BTW, the following came from one of Julia Child's earlier books. Use dry
vermouth for cooking in recipes calling for white wine. Vermouth is 18%
alcohol, and rests fine for at least a month without refrigeration. It's
also a steal. At Trader Jose's a liter of dry vermouth is about $3.

Cheers,

Kent

"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.

If it tastes like crap in your mouth it will taste like crap in your dish.
If you won't drink it, don't cook with it. Wine will go sour in a few days
after being opened. It is useless at that point. You don't need expensive
wine, but you want something that is pleasant to the tongue. Expensive
wines would be a waste to cook with.

>
> 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?
>

3 days or so. Reds longer, whites less. High alcohol wines will last much
longer. High alcohol being over 15%.

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

Entirely different ingredients. Some vinegars are made from wine. But they
are not the same as the wine itself.

> 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 adds a special touch but it can be omitted. Wine is often used as a
salt substitute.

Buy wine in split bottles if you don't want to drink it. The rule is
simple, if the wine tastes good, it is good to cook with. Crap wine will
ruin the dish.

Or invite wine drinkers for dinner.

Paul

"Goomba38" > wrote in message
. ..
> vmnvmcxbv wrote:
> . So maybe I am
>> better off just buying vinegar for cooking?
>> Does vinegar produce the same results as wine for deglazing for instance?
>
>
> If that were the worth doing, don'tcha 'spose you would have heard of it
> more people doing it before? Hmmmmmmm?

Well that was *really* helpful. Of course, you learned all this stuff when
you are two years old huh?

Don't you feel a little ashamed when you see all the other great responses?

Perhaps you are too grand to respond to someone who says 'Cooking newbie
here'

In article <zHPQj.95$1m3.87@trndny02>,
"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 is good for three or four days after its open, then it oxidizes and
gets an off taste. If there's a good wine store near you, see if they
have single serve bottles of wine, like ones that are sold on airlines.

There are thousands and thousands of recipes that work well with wine or
vinegar. Just google for them. Make whatever recipes appeal to you and
don't worry about if they include wine or vinegar.

"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.

"vmnvmcxbv" > wrote

> 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?

Just because wine turns to vinegar doesn't mean it's the same thing.
You can freeze wine in portions, say, 1 cup portions, to use in
later recipes.

nancy

On Apr 26, 7:22 pm, "vmnvmcxbv" > wrote:
> Cooking newbie here.

> Does vinegar produce the same results as wine for deglazing for instance?
> What about the other uses when recipe calls for cooking in wine?

Someone suggested vermouth for dry white wine because it's fortified
and keeps well unfridged. Same for Madeira; it's a red and has a
flavor difference from other reds, but in most deglazes or braises I
don't notice it. Port and sherry also keep well, but have bigger
flavor variances.

"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.

On Sat, 26 Apr 2008 22:47:43 -0700, "Kent" > wrote:

>BTW, the following came from one of Julia Child's earlier books. Use dry
>vermouth for cooking in recipes calling for white wine. Vermouth is 18%
>alcohol, and rests fine for at least a month without refrigeration. It's
>also a steal. At Trader Jose's a liter of dry vermouth is about $3.

I don't care what Julia Child says, vermouth is not a good substitute
for white wine. Don't expect the recipe to taste as if you've added
wine. There are many recipes where dry sherry will be fine, but again
- it doesn't taste like wine. Vermouth and sherry have distinct
flavors of their own. Be aware of that.

--
See return address to reply by email
remove the smile first

"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?


Boxed wines would be a good way to go. They hold up very well since the
oxygen cannot attack them after they've been opened.