This may be a dumb thought or question but I have always wondered about cooking with wine. I have always wanted to try it, many say it adds great flavor, but I can't get myself to do it with the alcohol issue. How is one positive the alcohol cooks out and when do you know it has? I mean, do you need to use it/cook with it in a certain way or else some alcohol remains? I'm clueless when it comes to cooking with wine.

Has anyone mastered the art of cooking with wine enough to feel confident in using it?

How easy is it?

What types do you recommend - which work best or for certain recipes?

What about cost - do you need the more expensive versions?

I understand where you are coming from. I have a friend that won't eat beer battered fries because of the alcohol factor.

I have cooked with wine if the recipe calls for it. If I remember right chicken marsala calls for red wine & I can tell you mind tastes as good as Olive Garden! I have never tried to cook it without it so I don't honestly know how much flavor the wine actually makes.

I may be wrong, but I remember reading about cooking with alcohol, it was my understanding that it is for flavor only, that at a certain temperature the actualy alcohol factor burns off. So even though your using an alcohol product, whether it be wine, beer, or the hard stuff (I make a the little weinies in a bourbon barbeque sauce), it actually has no alcohol content. I will try to find the article and post it.

quote:

Originally posted by -1 TIRED MOMMY:
I may be wrong, but I remember reading about cooking with alcohol, it was my understanding that it is for flavor only, that at a certain temperature the actualy alcohol factor burns off. So even though your using an alcohol product, whether it be wine, beer, or the hard stuff (I make a the little weinies in a bourbon barbeque sauce), it actually has no alcohol content. I will try to find the article and post it.

This is correct. When I cook with wine, and reduce the sauce, the alcohol evapourates as it cooks and all you're left with is rich and delicious flavour.

Boy - between this thread, and the cake one I'm starvin' right now lol!

I love cooking with alcohol. I do several beer batter dips, for veggies or chicken, yum!

I have a vodka and kahlua cake recipe that I make that is my absolute favorite! I could eat a whole one all by myself!

Marsala sauce (a double yum, yum here) is meat drippings or fat source of your choosing with Marsala wine reduced with cream. LOVE IT!

Grill Smith and Carrabas have my favorite Marsala sauces

I cook with wine, beer, and liquor. It adds such great flavor to food. I will say that you need to like the taste of the wine, beer, or liquor you are using. The food will have the flavor of the wine, etc. As for the choice of wine, do not cook with "cooking wine." It really has an awful taste and doesn't truely add anything to the food (VERY DRY).

My Mother is from France, and my Father's parents are from Ireland, so we are not afraid of alcohol! As far as cooking, I rarely ever cook! But I do like to put some white wine (whatever I have on hand, which is either a chardonay or a pinot grigio) towards the end of cooking tilapia on the stove top. I cook it in organic butter-like spread (tastes just like Country Crock to me!) with organic garlic, old bay seasoning, and then the wine. A little lemon on top, and it's not bad! Anyone tried organic wine? I want to try it to see if it is easier on my allergies.