cshenk wrote:
>
> I have an aversion to use of much wine cooking, but
> that's an old roomate im my college years. She'd actually add 2 cups
> of wine to a dish and all you could taste was the wine. IE, she didnt
> use it as a simple marinade.

Agree - that's too much wine. I see on cooking shows occasionally
where someone will add some bourbon to a dish. I watch them upend
a bottle and add almost a cup to some side dish. Arrghhh! I cook
with bourbon occasionally and it's very strong. I measure mine in
teaspoons, not cups of...

Gary wrote:

> cshenk wrote:
> >
> > I have an aversion to use of much wine cooking, but
> > that's an old roomate im my college years. She'd actually add 2
> > cups of wine to a dish and all you could taste was the wine. IE,
> > she didnt use it as a simple marinade.
>
> Agree - that's too much wine. I see on cooking shows occasionally
> where someone will add some bourbon to a dish. I watch them upend
> a bottle and add almost a cup to some side dish. Arrghhh! I cook
> with bourbon occasionally and it's very strong. I measure mine in
> teaspoons, not cups of...

I have a bread recipe that uses bourbon but it uses 2TS or so. Works
well at that level.