What's the best way to use wine in cooking?

What's the best way to use wine in cooking?

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  1. 2 months ago
    Anonymous

    Crammed.
    Right up your butthole

  2. 2 months ago
    Anonymous

    Consume the bottle before starting cooking, enhances the fun

  3. 2 months ago
    Anonymous

    when youre frying a steak just chug half the bottle and pour the rest into the pan from a height.

  4. 2 months ago
    Anonymous

    Good wine is for drinking. Cheap wine is for cooking. The subtler flavours get cooked off, so there's no point wasting good wine.
    Deglazing your pans with cheap wine will allow you to capture all the caramelised material instead of wasting it. You can then boil it gently until it reduces to make a sweet sauce.

    • 2 months ago
      Anonymous

      >good
      >wine

  5. 2 months ago
    Anonymous

    What does wine even taste like? How does it change the flavor of food?
    I grew up in a strict tee totaller household and have literally never tried alcohol before.

    • 2 months ago
      Anonymous

      >What does wine even taste like?
      mix cordial with white vinegar.

      • 2 months ago
        Anonymous

        it taste like overripe fruit, vinegar, and the alcohol itself burns your mouth in a bittersweet way

        >wine tastes like vinegar
        Based morons drinking one month old opened bottles

        • 2 months ago
          Anonymous

          it is the closest thing to the bite of alcohol you can get without drinking

        • 2 months ago
          Anonymous

          even the best wine on earth has hints of viBlack person in it, moron

    • 2 months ago
      Anonymous

      it taste like overripe fruit, vinegar, and the alcohol itself burns your mouth in a bittersweet way

    • 2 months ago
      Anonymous

      Depends on the wine, it probably won't taste like what you imagine it to, not just because it varies wildly, but because if you're like me, you'll think it'll be like stronger tasting grape juice.

      It isn't. Which is why young drinkers tend not to drink it, or aim for desert/ sweet wines that is closer to their childhood imagination of what wine is than drier and more alcoholic wines. However I shall not crawl up my own ass describing the different wines I've tasted to give examples of how different they can be, because I am not gay or Fr*nch

      • 2 months ago
        Anonymous

        >However I shall not crawl up my own ass describing the different wines I've tasted to give examples of how different they can be, because I am not gay or Fr*nch
        instead you'll waste time with pointless virtue signalling

    • 2 months ago
      Anonymous

      Vinegar and sadness. Don't fall for the hype.

    • 2 months ago
      Anonymous

      Imagine a mix of jams, sometimes flowers, raisins and burnt wood, and of course the bite from the alcohol, wine is actually a weird drink because even people who dont like alcohol can enjoy it unlike beer which tastes horrid no matter how "home brewed" it is or spirits that are mostly cologne tasting liquids, and for me? Why yes I enjoy pinot noir of course like any civilized human should.
      >what about white wine
      Meh, really meh tier.

    • 2 months ago
      Anonymous

      >How does it change the flavor of food?
      Depends on the flavor profile of the wine and how you're using it, see:

      deglazing. also, sometimes I roast veggies in butter and white wine

      beef stew
      ate it in france many times and the wine enhancement was glorious

      sauces and gravies and roasts

      One of my favorite things to make is sauteed sliced portabella mushrooms, and using them in a bacon and swiss bagel sandwich, or as a side for steaks.
      Figure four Oz per serving, whether as a side or on a sandwich or burger.

      I don't bother with the vermouth, and you can add onions as well if you want. I drop a splash of Dark Horse cab from 21 in there and it's a great way to enhance the depth of the flavor.

      Also don't over do it with the oil, you just want to lightly coat them until they start sweating (I cheat and sprinkle salt on them from the start to make it faster).

      • 2 months ago
        Anonymous

        Oh, and I use the bacon fat instead of oil, just add a couple tbsp of butter. Dice up the bacon, and when the mushrooms are done, move them into bagel sized portions, slap a slice of swiss on them, then sprinkle the bacon, and slide onto a toasted bagel half. Ate one last night, they're addicting.

  6. 2 months ago
    Anonymous

    deglazing. also, sometimes I roast veggies in butter and white wine

  7. 2 months ago
    Anonymous

    beef stew
    ate it in france many times and the wine enhancement was glorious

  8. 2 months ago
    Anonymous

    Start drinking wine when you start cooking.

  9. 2 months ago
    Anonymous

    the best way is to use like 12 ounces for a recipe and then say, well, i can't let the rest go to waste and drink the bottle while you finish cooking whatever you're cooking and then have like a third of a bottle of old overholt with your meal and then pass out on the couch and then get up in the morning when your daughter says she's hungry and make her breakfast and pack her lunch and get her dressed and maybe even get her hair brushed and drive her to school definitely still buzzed and then get back home and go back to sleep

  10. 2 months ago
    Anonymous

    sauces and gravies and roasts

  11. 2 months ago
    Anonymous

    Deglazing

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