I was thinking about making a garlic or jalapeno wine or maybe together as
garlic jalapeno.


Is it necessary to age a cooking wine? Also since you only use a little
at a time, is it necessary to worry about oxidation?

David

I make apple wine every year & always keep a gallon jug in the kitchen
for cooking. Screw top, sits there for 6-8 months till it's empty, then
I get the other one from the basement & use it. No detrimental effects.
An old guy who used to own a local winery told me years ago that you
can store it for up to 2 years "under cork", I'm assuming as long as
it's sterile. My thinking on jalipenos would be that they would stretch
the 2 yr limit a bit further as capcaisen is good for keeping the bugs
off my pepper & tomato plants & may very well serve to deter bacteria
as well. Good luck.

I make a yearly batch of apple & always keep a gallon in the kitchen
for cooking. Screw top glass jug, takes me 6-8 months to empty & then
the one in the basement comes out & by the time thats empty, the next
batch is ready. The old guy that just sold one of our local winerys
told me that "under cork" it can be kept for up to 2 years. I'm
assuming that means as long as it's sterile. Never had a problem.
Jalepino wine may even stretch the 2 yr limit as I use a jalepino &
habenero "tea" to keep the bugs off my pepper & tomato plants & the
capcasen could kill bacteria as well. Good luck.

What do you cook with your apple wine? I have two apple wines bulk aging
right now.


"pater" > wrote in message
oups.com...
> I make apple wine every year & always keep a gallon jug in the kitchen
> for cooking. Screw top, sits there for 6-8 months till it's empty, then
> I get the other one from the basement & use it. No detrimental effects.
> An old guy who used to own a local winery told me years ago that you
> can store it for up to 2 years "under cork", I'm assuming as long as
> it's sterile. My thinking on jalipenos would be that they would stretch
> the 2 yr limit a bit further as capcaisen is good for keeping the bugs
> off my pepper & tomato plants & may very well serve to deter bacteria
> as well. Good luck.
>

I do too, but I have not added any metasulfite. I just let it ferment till
it stops and then plan on leaving it in the carboy for about a year. This
is my first apple wine.
Should I do anything else at this point?

"news-server.triad.rr.com" > wrote in message
. com...
> What do you cook with your apple wine? I have two apple wines bulk aging
> right now.
>
>
> "pater" > wrote in message
> oups.com...
> > I make apple wine every year & always keep a gallon jug in the kitchen
> > for cooking. Screw top, sits there for 6-8 months till it's empty, then
> > I get the other one from the basement & use it. No detrimental effects.
> > An old guy who used to own a local winery told me years ago that you
> > can store it for up to 2 years "under cork", I'm assuming as long as
> > it's sterile. My thinking on jalipenos would be that they would stretch
> > the 2 yr limit a bit further as capcaisen is good for keeping the bugs
> > off my pepper & tomato plants & may very well serve to deter bacteria
> > as well. Good luck.
> >
>
>

You may want to sulfite it if you are going to age it that long. I have
heard that if you have no head space in your carboy that the sulfiting wont
water as much though. I do it just in case...

David

"Pleasantly Surprized" > wrote in message
...
> I do too, but I have not added any metasulfite. I just let it ferment
till
> it stops and then plan on leaving it in the carboy for about a year. This
> is my first apple wine.
> Should I do anything else at this point?
>
> "news-server.triad.rr.com" > wrote in message
> . com...
> > What do you cook with your apple wine? I have two apple wines bulk
aging
> > right now.
> >
> >
> > "pater" > wrote in message
> > oups.com...
> > > I make apple wine every year & always keep a gallon jug in the kitchen
> > > for cooking. Screw top, sits there for 6-8 months till it's empty,
then
> > > I get the other one from the basement & use it. No detrimental
effects.
> > > An old guy who used to own a local winery told me years ago that you
> > > can store it for up to 2 years "under cork", I'm assuming as long as
> > > it's sterile. My thinking on jalipenos would be that they would
stretch
> > > the 2 yr limit a bit further as capcaisen is good for keeping the bugs
> > > off my pepper & tomato plants & may very well serve to deter bacteria
> > > as well. Good luck.
> > >
> >
> >
>
>

It should be great for making a sauce with a reduced fond de pork.


"news-server.triad.rr.com" > a écrit dans le message de
. com...
> What do you cook with your apple wine? I have two apple wines bulk aging
> right now.
>
>
> "pater" > wrote in message
> oups.com...
> > I make apple wine every year & always keep a gallon jug in the kitchen
> > for cooking. Screw top, sits there for 6-8 months till it's empty, then
> > I get the other one from the basement & use it. No detrimental effects.
> > An old guy who used to own a local winery told me years ago that you
> > can store it for up to 2 years "under cork", I'm assuming as long as
> > it's sterile. My thinking on jalipenos would be that they would stretch
> > the 2 yr limit a bit further as capcaisen is good for keeping the bugs
> > off my pepper & tomato plants & may very well serve to deter bacteria
> > as well. Good luck.
> >
>
>

Everything. Marinading, beef jerky, salsa, venison, bar-bQ sauce, salad
dressing, anywhere a recipe calls for water. Use about 1/3 wine to 2/3
water even in hamburger helper or those cheapo bags of rice or pasta
mix, adds nice flavor to ANYTHING. Thats why I go thru 2 gallons a
year, plus it's good for ya.

I'll have to try that the next time I'm marinating some chicken or
something.

David

"pater" > wrote in message
oups.com...
> Everything. Marinading, beef jerky, salsa, venison, bar-bQ sauce, salad
> dressing, anywhere a recipe calls for water. Use about 1/3 wine to 2/3
> water even in hamburger helper or those cheapo bags of rice or pasta
> mix, adds nice flavor to ANYTHING. Thats why I go thru 2 gallons a
> year, plus it's good for ya.
>

So far, I don't think anyone was responded to your actual question
concerning the necessity of aging cooking wine and worry about oxidation.
That is probably because it is a bit out of most of our experience. Most of
us cook with the same wine that we drink since that is what we have and we
make enough of it.

I have heard people who seem to know say that left over wine is fine to cook
with indicating that oxidation is not a problem. On the other hand, I have
heard professional cooks on TV say that you should cook with the same wine
you drink and that if there is a flaw in the wine, cooking with it will not
remove the flaw, but only magnify it as you reduce the wine. Oxidation
definitely is a taste that is considered a flaw so I would not think it
good. Then on the other hand we cook with sherry ....

I don't think I have an answer either. But I would protect from oxidation.
Consider it this way. If you cook using a Merlot or Cab. Sauvignon. you
will get one flavor. If you cook using a sherry you will get a VERY
different taste. And I bet that if you cook with an oxidized Cab. Sauv.
you would get a different taste again. What are you after?

Ray

"news-server.triad.rr.com" > wrote in message
. com...
>I was thinking about making a garlic or jalapeno wine or maybe together as
> garlic jalapeno.
>
>
> Is it necessary to age a cooking wine? Also since you only use a little
> at a time, is it necessary to worry about oxidation?
>
> David
>
>

So far, I don't think anyone was responded to your actual question
concerning the necessity of aging cooking wine and worry about oxidation.
That is probably because it is a bit out of most of our experience. Most of
us cook with the same wine that we drink since that is what we have and we
make enough of it.

I have heard people who seem to know say that left over wine is fine to cook
with indicating that oxidation is not a problem. On the other hand, I have
heard professional cooks on TV say that you should cook with the same wine
you drink and that if there is a flaw in the wine, cooking with it will not
remove the flaw, but only magnify it as you reduce the wine. Oxidation
definitely is a taste that is considered a flaw so I would not think it
good. Then on the other hand we cook with sherry ....

I don't think I have an answer either. But I would protect from oxidation.
Consider it this way. If you cook using a Merlot or Cab. Sauvignon. you
will get one flavor. If you cook using a sherry you will get a VERY
different taste. And I bet that if you cook with an oxidized Cab. Sauv.
you would get a different taste again. What are you after?

Ray

"news-server.triad.rr.com" > wrote in message
. com...
>I was thinking about making a garlic or jalapeno wine or maybe together as
> garlic jalapeno.
>
>
> Is it necessary to age a cooking wine? Also since you only use a little
> at a time, is it necessary to worry about oxidation?
>
> David
>
>

good points.

I am not really sure what I am after to tell you the truth. I don't usually
cook with wine but I enjoy making wine. So I thought to branch out I could
try making some wine intended to be used in cooking. Something specifically
for cooking and not drinking. I know that I like spicy garlic'y foods so I
thought I would make a jalapeno garlic cooking wine. In my pondering I got
to thinking about aging and oxidation with all the head space and was
wondering if it would be a problem or not.

What you are saying does make sense. If a sherry gives a totally different
flavor than typical red then oxidation would cause some problems. Or maybe
not problems per say, but would definitely change the application of the
wine.


David


"Ray Calvert" > wrote in message
. com...
> So far, I don't think anyone was responded to your actual question
> concerning the necessity of aging cooking wine and worry about oxidation.
> That is probably because it is a bit out of most of our experience. Most
of
> us cook with the same wine that we drink since that is what we have and we
> make enough of it.
>
> I have heard people who seem to know say that left over wine is fine to
cook
> with indicating that oxidation is not a problem. On the other hand, I
have
> heard professional cooks on TV say that you should cook with the same wine
> you drink and that if there is a flaw in the wine, cooking with it will
not
> remove the flaw, but only magnify it as you reduce the wine. Oxidation
> definitely is a taste that is considered a flaw so I would not think it
> good. Then on the other hand we cook with sherry ....
>
> I don't think I have an answer either. But I would protect from
oxidation.
> Consider it this way. If you cook using a Merlot or Cab. Sauvignon. you
> will get one flavor. If you cook using a sherry you will get a VERY
> different taste. And I bet that if you cook with an oxidized Cab. Sauv.
> you would get a different taste again. What are you after?
>
> Ray
>
> "news-server.triad.rr.com" > wrote in message
> . com...
> >I was thinking about making a garlic or jalapeno wine or maybe together
as
> > garlic jalapeno.
> >
> >
> > Is it necessary to age a cooking wine? Also since you only use a
little
> > at a time, is it necessary to worry about oxidation?
> >
> > David
> >
> >
>
>

good points.

I am not really sure what I am after to tell you the truth. I don't usually
cook with wine but I enjoy making wine. So I thought to branch out I could
try making some wine intended to be used in cooking. Something specifically
for cooking and not drinking. I know that I like spicy garlic'y foods so I
thought I would make a jalapeno garlic cooking wine. In my pondering I got
to thinking about aging and oxidation with all the head space and was
wondering if it would be a problem or not.

What you are saying does make sense. If a sherry gives a totally different
flavor than typical red then oxidation would cause some problems. Or maybe
not problems per say, but would definitely change the application of the
wine.


David


"Ray Calvert" > wrote in message
. com...
> So far, I don't think anyone was responded to your actual question
> concerning the necessity of aging cooking wine and worry about oxidation.
> That is probably because it is a bit out of most of our experience. Most
of
> us cook with the same wine that we drink since that is what we have and we
> make enough of it.
>
> I have heard people who seem to know say that left over wine is fine to
cook
> with indicating that oxidation is not a problem. On the other hand, I
have
> heard professional cooks on TV say that you should cook with the same wine
> you drink and that if there is a flaw in the wine, cooking with it will
not
> remove the flaw, but only magnify it as you reduce the wine. Oxidation
> definitely is a taste that is considered a flaw so I would not think it
> good. Then on the other hand we cook with sherry ....
>
> I don't think I have an answer either. But I would protect from
oxidation.
> Consider it this way. If you cook using a Merlot or Cab. Sauvignon. you
> will get one flavor. If you cook using a sherry you will get a VERY
> different taste. And I bet that if you cook with an oxidized Cab. Sauv.
> you would get a different taste again. What are you after?
>
> Ray
>
> "news-server.triad.rr.com" > wrote in message
> . com...
> >I was thinking about making a garlic or jalapeno wine or maybe together
as
> > garlic jalapeno.
> >
> >
> > Is it necessary to age a cooking wine? Also since you only use a
little
> > at a time, is it necessary to worry about oxidation?
> >
> > David
> >
> >
>
>

Good point indeed. I have always used the wine I drink to cook, or a
leftover that I'll keep in the fridge for not more than a few days. Now
that I'm in country wine making, I have a garlic wine and a coffee wine that
are clearing right now and that I intend to use for cooking only. If
oxidation proves to be a problem, I will consider using a wine preservation
spray (nitrogen) or a stopper kit with a vaccum pump.

As for aging a cooking wine, I used the garlic wine recipe on Jack Keller's
site and it says the wine is ready to use once it's cleared. However, I'm
sure some other types of wine would gain by aging a bit. I'll try every
ways.

Marc

Hello,
I've been cooking with bottles of my pepper wine for almost a year. Once I
opened the bottle and used it, I used a cork stopper and put it back in the
fridge until the next time I needed it. Sometimes, I'm sure the bottle sat
in the fridge for over a month, maybe two...until it was done. Now, I
didn't notice any problems with the wine. By that I mean, it seemed to be
fine, didn't turn brown, or seem to oxidize over that time period. I'm sure
it changed a bit, but nothing major.
Darlene
Wisconsin


"Marc" > wrote in message
.. .
> Good point indeed. I have always used the wine I drink to cook, or a
> leftover that I'll keep in the fridge for not more than a few days. Now
> that I'm in country wine making, I have a garlic wine and a coffee wine
> that
> are clearing right now and that I intend to use for cooking only. If
> oxidation proves to be a problem, I will consider using a wine
> preservation
> spray (nitrogen) or a stopper kit with a vaccum pump.
>
> As for aging a cooking wine, I used the garlic wine recipe on Jack
> Keller's
> site and it says the wine is ready to use once it's cleared. However, I'm
> sure some other types of wine would gain by aging a bit. I'll try every
> ways.
>
> Marc
>
>

Hello,
I've been cooking with bottles of my pepper wine for almost a year. Once I
opened the bottle and used it, I used a cork stopper and put it back in the
fridge until the next time I needed it. Sometimes, I'm sure the bottle sat
in the fridge for over a month, maybe two...until it was done. Now, I
didn't notice any problems with the wine. By that I mean, it seemed to be
fine, didn't turn brown, or seem to oxidize over that time period. I'm sure
it changed a bit, but nothing major.
Darlene
Wisconsin


"Marc" > wrote in message
.. .
> Good point indeed. I have always used the wine I drink to cook, or a
> leftover that I'll keep in the fridge for not more than a few days. Now
> that I'm in country wine making, I have a garlic wine and a coffee wine
> that
> are clearing right now and that I intend to use for cooking only. If
> oxidation proves to be a problem, I will consider using a wine
> preservation
> spray (nitrogen) or a stopper kit with a vaccum pump.
>
> As for aging a cooking wine, I used the garlic wine recipe on Jack
> Keller's
> site and it says the wine is ready to use once it's cleared. However, I'm
> sure some other types of wine would gain by aging a bit. I'll try every
> ways.
>
> Marc
>
>

Hello,
I've been cooking with bottles of my pepper wine for almost a year. Once I
opened the bottle and used it, I used a cork stopper and put it back in the
fridge until the next time I needed it. Sometimes, I'm sure the bottle sat
in the fridge for over a month, maybe two...until it was done. Now, I
didn't notice any problems with the wine. By that I mean, it seemed to be
fine, didn't turn brown, or seem to oxidize over that time period. I'm sure
it changed a bit, but nothing major.
Darlene
Wisconsin


"Marc" > wrote in message
.. .
> Good point indeed. I have always used the wine I drink to cook, or a
> leftover that I'll keep in the fridge for not more than a few days. Now
> that I'm in country wine making, I have a garlic wine and a coffee wine
> that
> are clearing right now and that I intend to use for cooking only. If
> oxidation proves to be a problem, I will consider using a wine
> preservation
> spray (nitrogen) or a stopper kit with a vaccum pump.
>
> As for aging a cooking wine, I used the garlic wine recipe on Jack
> Keller's
> site and it says the wine is ready to use once it's cleared. However, I'm
> sure some other types of wine would gain by aging a bit. I'll try every
> ways.
>
> Marc
>
>

Ray Calvert wrote:

> So far, I don't think anyone was responded to your actual question
> concerning the necessity of aging cooking wine and worry about oxidation.
.....

I guess I have a different definition of "Cooking Wine".
My definition of "Cooking Wine" is the wine you drink while cooking.

Ray Calvert wrote:

> So far, I don't think anyone was responded to your actual question
> concerning the necessity of aging cooking wine and worry about oxidation.
.....

I guess I have a different definition of "Cooking Wine".
My definition of "Cooking Wine" is the wine you drink while cooking.

Lol. I don't know how effective of a cook I'd be, if I sampled while I was
cooking. I usually hold off until I'm done cooking or close to done.
Darlene

"Paul E. Lehmann" > wrote in message
...
> Ray Calvert wrote:
>
>> So far, I don't think anyone was responded to your actual question
>> concerning the necessity of aging cooking wine and worry about oxidation.
> ....
>
> I guess I have a different definition of "Cooking Wine".
> My definition of "Cooking Wine" is the wine you drink while cooking.

Lol. I don't know how effective of a cook I'd be, if I sampled while I was
cooking. I usually hold off until I'm done cooking or close to done.
Darlene

"Paul E. Lehmann" > wrote in message
...
> Ray Calvert wrote:
>
>> So far, I don't think anyone was responded to your actual question
>> concerning the necessity of aging cooking wine and worry about oxidation.
> ....
>
> I guess I have a different definition of "Cooking Wine".
> My definition of "Cooking Wine" is the wine you drink while cooking.

Ray I must admit that I totally agree with you with regard to cooking with
wine. I use all sort of marinades which I make up depending on the
particular dish that I am designing/preparing. And I select a wine as a
basis for that marinade as appropriate.

I just don't see the point of fermenting a specialised "cooking wine" when I
would then be tied to that particular flavour. Much better to make what I
need on the spot, at the time that I need it.

Since the wines I use in cooking ( apart from wine vinegars) are selected
from those that I drink then I certainly believe that the cook should enjoy
a glass or two of the wine he is cooking with. In my younger, more
flamboyant, days I certainly often used the principle of equal shares --
i.e. one glass for the pot -- one glass for the cook (and multiples
thereof!). and certainly I still often cook "live" with my guests --- so it
is a natural part of the evenings entertainment that we share the wine with
which I am cooking.

I have read many of the recipes for these "peculiar" wines as they have
appeared at regular intervals and have often considered making a response as
I have done here today. Are any of these concoctions actually drinkable. By
that I mean are any of them pleasurable to drink and relish as I would any
good wine.

I am not criticising in any way -- I just don't see the point in making a
quantity ( 6 bottles to a gallon imp)
of a specialised cooking wine when I can make a marinade to my own
specification just for the single dish that I am making -- and have the
pleasure of drinking a glass or two of the wine I am using. I mean what do
you do with the rest of the bottle that you haven't used -- let it oxidise
or turn to vinegar (taking up precious space in your fridge), if you are
lucky?

I do make all sort of preserves through the year. Chutneys, pickles and so
on. Some of my favourite things are various wild mushrooms and fungi in
extra virgin Olive oil with different herbs and spices -- matured slowly
for well over a 12 month period. I can tell you that a few of these
mushrooms served with chunks of warm crusty bread to mop up the flavoured
oils are a delicious starter ( or a fantastic lunch time snack). I never
have enough on hand to meet demand! Collecting suitable fungi in the autumn
is often a bit hit and miss -- and I never reveal where I harvest them from
to other folk!
--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!


"Ray Calvert" > wrote in message
. com...


<snip><snip>
>>
>>
> Ahhh, Darlene, you are not doing it right! I have eaten with Paul. The
> trick is to have the guests there drinking the "cooking wine" along with
> you while you are cooking. You get lots of complements that way however
> the food turns out. ;o)
>
> I have never made cooking wine specifically for putting in my cooking. I
> can see some justification to making a garlic or pepper wine for cooking
> but then I would just add wine and garlic and pepper to what I was
> cooking. IF I were making a wine like this specifically for cooking, I
> think I would just make my regular wine and when bottling, I would put a
> few garlic and red peppers directly in the wine bottle, rack the wine on
> top of it and cork. Then I would age it in the kitchen on display. I
> would think that a couple of weeks would be plenty for flavor extraction.
> Has anyone done it this way?
>
> Ray
>
>

I am obviously not as sophisticated a chef as yourself. I just thought that
since I enjoy spicy and garlicky foods that I would try to make a wine with
these flavors. I also posed the question about the effect of oxidation
because I realize that I would not use it up very fast. I definitely
understand your point about selecting the correct wine for the meal and I
am sure that you cook a wider variety of foods than I. I wouldn't mind
"tied to that particular flavour" if it is a flavour I enjoy. Also, I don't
have to cook every meal with the same wine. I would only use it when I
wanted it. You are correct too, 6 bottles is a lot of undrinkable wine but
I don't have a carboy less than a gallon.

I am curious to know some of your marinade recipes if they are not top
secret.

David




"pinky" > wrote in message
. uk...
> Ray I must admit that I totally agree with you with regard to cooking with
> wine. I use all sort of marinades which I make up depending on the
> particular dish that I am designing/preparing. And I select a wine as a
> basis for that marinade as appropriate.
>
> I just don't see the point of fermenting a specialised "cooking wine" when
I
> would then be tied to that particular flavour. Much better to make what I
> need on the spot, at the time that I need it.
>
> Since the wines I use in cooking ( apart from wine vinegars) are selected
> from those that I drink then I certainly believe that the cook should
enjoy
> a glass or two of the wine he is cooking with. In my younger, more
> flamboyant, days I certainly often used the principle of equal shares --
> i.e. one glass for the pot -- one glass for the cook (and multiples
> thereof!). and certainly I still often cook "live" with my guests --- so
it
> is a natural part of the evenings entertainment that we share the wine
with
> which I am cooking.
>
> I have read many of the recipes for these "peculiar" wines as they have
> appeared at regular intervals and have often considered making a response
as
> I have done here today. Are any of these concoctions actually drinkable.
By
> that I mean are any of them pleasurable to drink and relish as I would any
> good wine.
>
> I am not criticising in any way -- I just don't see the point in making a
> quantity ( 6 bottles to a gallon imp)
> of a specialised cooking wine when I can make a marinade to my own
> specification just for the single dish that I am making -- and have the
> pleasure of drinking a glass or two of the wine I am using. I mean what
do
> you do with the rest of the bottle that you haven't used -- let it oxidise
> or turn to vinegar (taking up precious space in your fridge), if you are
> lucky?
>
> I do make all sort of preserves through the year. Chutneys, pickles and so
> on. Some of my favourite things are various wild mushrooms and fungi in
> extra virgin Olive oil with different herbs and spices -- matured slowly
> for well over a 12 month period. I can tell you that a few of these
> mushrooms served with chunks of warm crusty bread to mop up the flavoured
> oils are a delicious starter ( or a fantastic lunch time snack). I never
> have enough on hand to meet demand! Collecting suitable fungi in the
autumn
> is often a bit hit and miss -- and I never reveal where I harvest them
from
> to other folk!
> --
> Trevor A Panther
> In South Yorkshire, England
> Remove "PSANTISPAM" from my address line to reply.
> All outgoing mail is scanned by Norton
> Anti Virus for your protection too!
>
>
> "Ray Calvert" > wrote in message
> . com...
>
>
> <snip><snip>
> >>
> >>
> > Ahhh, Darlene, you are not doing it right! I have eaten with Paul. The
> > trick is to have the guests there drinking the "cooking wine" along with
> > you while you are cooking. You get lots of complements that way however
> > the food turns out. ;o)
> >
> > I have never made cooking wine specifically for putting in my cooking.
I
> > can see some justification to making a garlic or pepper wine for cooking
> > but then I would just add wine and garlic and pepper to what I was
> > cooking. IF I were making a wine like this specifically for cooking, I
> > think I would just make my regular wine and when bottling, I would put a
> > few garlic and red peppers directly in the wine bottle, rack the wine on
> > top of it and cork. Then I would age it in the kitchen on display. I
> > would think that a couple of weeks would be plenty for flavor
extraction.
> > Has anyone done it this way?
> >
> > Ray
> >
> >
>
>

Firstly, the middle of this thread talked about oxidation.

I use this, I picked it up at a gadgets-n-more at the mall.

http://www.marketexpo.com/productdet...n_id=1&Sub1=10

It really works... you just have to have enough of those little vacuum
corks and it is great.

As far as cooking. I love to cook and drink wine while cooking.
However I never seem to get the wine into the food. I guess it is
just my choice.

I've used beer in food, steaming clams, mussels and such, and in the
butt of a chicken on the grill.

I make killer Fajitas, but I use a 2 oz of tequila and cilantro and
lime which are the keys to the best...

I will eventually make a cilantro and try to marinate with that. And
of course garlic too.. What about Jalapeno? There's just so many
possibilities.

My problem is that I tend to hold strange schedules and cooking is on
the run instead of an event. I would like to change that in the
future.

Oh well, my point really is that the thing above works great on
drinking wine, I imagine it would work well if you store the wine a
bit longer, or just for cooking.

Greg



On Fri, 10 Dec 2004 20:14:48 GMT, "news-server.triad.rr.com"
> wrote:

>I am obviously not as sophisticated a chef as yourself. I just thought that
>since I enjoy spicy and garlicky foods that I would try to make a wine with
>these flavors. I also posed the question about the effect of oxidation
>because I realize that I would not use it up very fast. I definitely
>understand your point about selecting the correct wine for the meal and I
>am sure that you cook a wider variety of foods than I. I wouldn't mind
>"tied to that particular flavour" if it is a flavour I enjoy. Also, I don't
>have to cook every meal with the same wine. I would only use it when I
>wanted it. You are correct too, 6 bottles is a lot of undrinkable wine but
>I don't have a carboy less than a gallon.
>
>I am curious to know some of your marinade recipes if they are not top
>secret.
>
>David
>
>
>
>
>"pinky" > wrote in message
.uk...
>> Ray I must admit that I totally agree with you with regard to cooking with
>> wine. I use all sort of marinades which I make up depending on the
>> particular dish that I am designing/preparing. And I select a wine as a
>> basis for that marinade as appropriate.
>>
>> I just don't see the point of fermenting a specialised "cooking wine" when
>I
>> would then be tied to that particular flavour. Much better to make what I
>> need on the spot, at the time that I need it.
>>
>> Since the wines I use in cooking ( apart from wine vinegars) are selected
>> from those that I drink then I certainly believe that the cook should
>enjoy
>> a glass or two of the wine he is cooking with. In my younger, more
>> flamboyant, days I certainly often used the principle of equal shares --
>> i.e. one glass for the pot -- one glass for the cook (and multiples
>> thereof!). and certainly I still often cook "live" with my guests --- so
>it
>> is a natural part of the evenings entertainment that we share the wine
>with
>> which I am cooking.
>>
>> I have read many of the recipes for these "peculiar" wines as they have
>> appeared at regular intervals and have often considered making a response
>as
>> I have done here today. Are any of these concoctions actually drinkable.
>By
>> that I mean are any of them pleasurable to drink and relish as I would any
>> good wine.
>>
>> I am not criticising in any way -- I just don't see the point in making a
>> quantity ( 6 bottles to a gallon imp)
>> of a specialised cooking wine when I can make a marinade to my own
>> specification just for the single dish that I am making -- and have the
>> pleasure of drinking a glass or two of the wine I am using. I mean what
>do
>> you do with the rest of the bottle that you haven't used -- let it oxidise
>> or turn to vinegar (taking up precious space in your fridge), if you are
>> lucky?
>>
>> I do make all sort of preserves through the year. Chutneys, pickles and so
>> on. Some of my favourite things are various wild mushrooms and fungi in
>> extra virgin Olive oil with different herbs and spices -- matured slowly
>> for well over a 12 month period. I can tell you that a few of these
>> mushrooms served with chunks of warm crusty bread to mop up the flavoured
>> oils are a delicious starter ( or a fantastic lunch time snack). I never
>> have enough on hand to meet demand! Collecting suitable fungi in the
>autumn
>> is often a bit hit and miss -- and I never reveal where I harvest them
>from
>> to other folk!
>> --
>> Trevor A Panther
>> In South Yorkshire, England
>> Remove "PSANTISPAM" from my address line to reply.
>> All outgoing mail is scanned by Norton
>> Anti Virus for your protection too!
>>
>>
>> "Ray Calvert" > wrote in message
>> . com...
>>
>>
>> <snip><snip>
>> >>
>> >>
>> > Ahhh, Darlene, you are not doing it right! I have eaten with Paul. The
>> > trick is to have the guests there drinking the "cooking wine" along with
>> > you while you are cooking. You get lots of complements that way however
>> > the food turns out. ;o)
>> >
>> > I have never made cooking wine specifically for putting in my cooking.
>I
>> > can see some justification to making a garlic or pepper wine for cooking
>> > but then I would just add wine and garlic and pepper to what I was
>> > cooking. IF I were making a wine like this specifically for cooking, I
>> > think I would just make my regular wine and when bottling, I would put a
>> > few garlic and red peppers directly in the wine bottle, rack the wine on
>> > top of it and cork. Then I would age it in the kitchen on display. I
>> > would think that a couple of weeks would be plenty for flavor
>extraction.
>> > Has anyone done it this way?
>> >
>> > Ray
>> >
>> >
>>
>>
>

Firstly, the middle of this thread talked about oxidation.

I use this, I picked it up at a gadgets-n-more at the mall.

http://www.marketexpo.com/productdet...n_id=1&Sub1=10

It really works... you just have to have enough of those little vacuum
corks and it is great.

As far as cooking. I love to cook and drink wine while cooking.
However I never seem to get the wine into the food. I guess it is
just my choice.

I've used beer in food, steaming clams, mussels and such, and in the
butt of a chicken on the grill.

I make killer Fajitas, but I use a 2 oz of tequila and cilantro and
lime which are the keys to the best...

I will eventually make a cilantro and try to marinate with that. And
of course garlic too.. What about Jalapeno? There's just so many
possibilities.

My problem is that I tend to hold strange schedules and cooking is on
the run instead of an event. I would like to change that in the
future.

Oh well, my point really is that the thing above works great on
drinking wine, I imagine it would work well if you store the wine a
bit longer, or just for cooking.

Greg



On Fri, 10 Dec 2004 20:14:48 GMT, "news-server.triad.rr.com"
> wrote:

>I am obviously not as sophisticated a chef as yourself. I just thought that
>since I enjoy spicy and garlicky foods that I would try to make a wine with
>these flavors. I also posed the question about the effect of oxidation
>because I realize that I would not use it up very fast. I definitely
>understand your point about selecting the correct wine for the meal and I
>am sure that you cook a wider variety of foods than I. I wouldn't mind
>"tied to that particular flavour" if it is a flavour I enjoy. Also, I don't
>have to cook every meal with the same wine. I would only use it when I
>wanted it. You are correct too, 6 bottles is a lot of undrinkable wine but
>I don't have a carboy less than a gallon.
>
>I am curious to know some of your marinade recipes if they are not top
>secret.
>
>David
>
>
>
>
>"pinky" > wrote in message
.uk...
>> Ray I must admit that I totally agree with you with regard to cooking with
>> wine. I use all sort of marinades which I make up depending on the
>> particular dish that I am designing/preparing. And I select a wine as a
>> basis for that marinade as appropriate.
>>
>> I just don't see the point of fermenting a specialised "cooking wine" when
>I
>> would then be tied to that particular flavour. Much better to make what I
>> need on the spot, at the time that I need it.
>>
>> Since the wines I use in cooking ( apart from wine vinegars) are selected
>> from those that I drink then I certainly believe that the cook should
>enjoy
>> a glass or two of the wine he is cooking with. In my younger, more
>> flamboyant, days I certainly often used the principle of equal shares --
>> i.e. one glass for the pot -- one glass for the cook (and multiples
>> thereof!). and certainly I still often cook "live" with my guests --- so
>it
>> is a natural part of the evenings entertainment that we share the wine
>with
>> which I am cooking.
>>
>> I have read many of the recipes for these "peculiar" wines as they have
>> appeared at regular intervals and have often considered making a response
>as
>> I have done here today. Are any of these concoctions actually drinkable.
>By
>> that I mean are any of them pleasurable to drink and relish as I would any
>> good wine.
>>
>> I am not criticising in any way -- I just don't see the point in making a
>> quantity ( 6 bottles to a gallon imp)
>> of a specialised cooking wine when I can make a marinade to my own
>> specification just for the single dish that I am making -- and have the
>> pleasure of drinking a glass or two of the wine I am using. I mean what
>do
>> you do with the rest of the bottle that you haven't used -- let it oxidise
>> or turn to vinegar (taking up precious space in your fridge), if you are
>> lucky?
>>
>> I do make all sort of preserves through the year. Chutneys, pickles and so
>> on. Some of my favourite things are various wild mushrooms and fungi in
>> extra virgin Olive oil with different herbs and spices -- matured slowly
>> for well over a 12 month period. I can tell you that a few of these
>> mushrooms served with chunks of warm crusty bread to mop up the flavoured
>> oils are a delicious starter ( or a fantastic lunch time snack). I never
>> have enough on hand to meet demand! Collecting suitable fungi in the
>autumn
>> is often a bit hit and miss -- and I never reveal where I harvest them
>from
>> to other folk!
>> --
>> Trevor A Panther
>> In South Yorkshire, England
>> Remove "PSANTISPAM" from my address line to reply.
>> All outgoing mail is scanned by Norton
>> Anti Virus for your protection too!
>>
>>
>> "Ray Calvert" > wrote in message
>> . com...
>>
>>
>> <snip><snip>
>> >>
>> >>
>> > Ahhh, Darlene, you are not doing it right! I have eaten with Paul. The
>> > trick is to have the guests there drinking the "cooking wine" along with
>> > you while you are cooking. You get lots of complements that way however
>> > the food turns out. ;o)
>> >
>> > I have never made cooking wine specifically for putting in my cooking.
>I
>> > can see some justification to making a garlic or pepper wine for cooking
>> > but then I would just add wine and garlic and pepper to what I was
>> > cooking. IF I were making a wine like this specifically for cooking, I
>> > think I would just make my regular wine and when bottling, I would put a
>> > few garlic and red peppers directly in the wine bottle, rack the wine on
>> > top of it and cork. Then I would age it in the kitchen on display. I
>> > would think that a couple of weeks would be plenty for flavor
>extraction.
>> > Has anyone done it this way?
>> >
>> > Ray
>> >
>> >
>>
>>
>

I have seen these before but had never purchased one because an open
bottle on the counter at my house doesn't usually hang around long
enough to bother. If I make a cooking wine and don't get talked out of
it here maybe I'll pick one up. :-)

David

I have seen these before but had never purchased one because an open
bottle on the counter at my house doesn't usually hang around long
enough to bother. If I make a cooking wine and don't get talked out of
it here maybe I'll pick one up. :-)

David

David,
I hope you don't get talked out of making a cooking wine. I always kept a
bottle of a dry white wine around here for cooking with; now I just use my
own dry pepper wine (or oregano wine). I don't particularly like really dry
wines, so making my own suits me just fine.
Darlene
Wisconsin

> wrote in message
oups.com...
>I have seen these before but had never purchased one because an open
> bottle on the counter at my house doesn't usually hang around long
> enough to bother. If I make a cooking wine and don't get talked out of
> it here maybe I'll pick one up. :-)
>
> David
>

David,
I hope you don't get talked out of making a cooking wine. I always kept a
bottle of a dry white wine around here for cooking with; now I just use my
own dry pepper wine (or oregano wine). I don't particularly like really dry
wines, so making my own suits me just fine.
Darlene
Wisconsin

> wrote in message
oups.com...
>I have seen these before but had never purchased one because an open
> bottle on the counter at my house doesn't usually hang around long
> enough to bother. If I make a cooking wine and don't get talked out of
> it here maybe I'll pick one up. :-)
>
> David
>

I will probably still make the cooking wine but what I think I'll do is
make 1 of gallon jalapeno wine. Then I can use two of the bottles as a
cooking wine and the other left over as novelty. I can take some of
the suggestions here and just add garlic cloves and whatever else to
the bottles used for cooking and let it soak on display for a while.
That way I get my cooking wine and something that I can age and try
later and if not suitable for drinking, it can become cooking wine as
well.

David

I will probably still make the cooking wine but what I think I'll do is
make 1 of gallon jalapeno wine. Then I can use two of the bottles as a
cooking wine and the other left over as novelty. I can take some of
the suggestions here and just add garlic cloves and whatever else to
the bottles used for cooking and let it soak on display for a while.
That way I get my cooking wine and something that I can age and try
later and if not suitable for drinking, it can become cooking wine as
well.

David

In article >,
Paul E. Lehmann > wrote:

>I guess I have a different definition of "Cooking Wine".
>My definition of "Cooking Wine" is the wine you drink while cooking.

That seems to be my wife's version, too

hawk

--
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HELLO
LET ME NO MORE INFORMATION PLS