Cooking wine is generally inferior that could never be drunk on its own. It lacks flavor and often has added salt to it.
The rule of thumb with wine is only cook with what you would drink.
And being you don't drink, I would still say that cooking wine is just not good. Being cooking wine is much cheaper, if this is all you can afford, don't salt your food while cooking, and wait until your food is cooked to check the seasonings.
Cooking wine has salt in it. This makes it unpalatable for anyone who might be tempted to drink your cooking supply. When wine is used in a recipe, it performs a chemical action--usually tenderizing meat. As the wine cooks, the alcohol evaporates. You may notice that the flavor remains, but you won't get high on it.
Cooking wines are not worth the the anything.. It's like bouillon cubes.. all salt no flavor.....
Jen is correct in saying cook with what you would drink... but if you don't drink, then what do you use with what?
For all around cooking, for a Red wine, you can use a Gallo or Sutter Home Cabernet Sauvignon or Burgundy. Either is great for beef or venison veal or lamb dishes.
A Beringer Chenin Blanc or Gallo Chardonnay for fish or chicken, especially if using mushrooms...
Left over Champagne is good for chicken as well.....
All of these wines are under $5.00 a bottle ... and you get a lot more of it than those rip off cooking wines.
If you want something a tad more pricey, we could go there too.
They could be used to drink and cook as well.
But on the whole, the wines mentioned will cover most dishes...
If I were to buy only one white and one red for cooking, it would be a Burgundy and a Chenin Blanc.
The wine adds a flavor and richness that you can't duplicate with any other ingredient.. ..don't be afraid to try it...
A perfect dish to try a red is the recipe I posted for Braised Short Ribs...
For fish.... a quick dish would be shrimp....
1 lb shrimp, peeled and deveined
1/3 cup of butter or olive oil
4 cloves of garlic, peeled and smashed with a knife
pinch red pepper flakes
1/3 cup white wine.... chardonnay or chenin blanc
1 T fresh chopped parsley
In a large skillet over medium heat, heat butter or oil, add garlic and saute for about 2 min, then add shrimp and pepper flakes and saute for about 5 min until shrimp are pink and done, then addf wine, raise heat for a minute to heat through. Sprinkle with Parsley.
You can serve with bread to mop up the wonderful sauce.
or.. you can serve over linguine or spaghetti....
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My local liquor store carries Sutter Home red and white wines in little 4-packs .. each bottle is six ounces... they have screw tops and cost a little more overall, but they are great for cooking, because you don't have to worry about what to do with "the rest of the bottle".... Whatever wine you don't use, stores just fine. This may be a fine compromise for someone who will not be using thier wine to drink with their meal...
That's great Val... I live in a dry county.. .*groan* I have to go to Nacogdoches to get wine... and they know it....
I haven't seen those... but what a good idea.. We enjoy our wine in that we will have a glass of the wine I cook with....
__________________
Get a rise out of life!- Bake Bread!
"A hundred years from now, it will not matter the sort of house I lived in, what my bank account was, or the car I drove....but the world may be different because I was important in the life of the animals and the creatures on this earth."
I agree with Jeannie's post. Burgundy by Gallo is always here for stews and pot roasts, and I buy Sherry for Chinese stir-frys and anything that calls for white wine. Also, if you like Chicken or Veal Marsala you really should buy Marsala wine. NEVER buy the grocery store cooking wine!!!
I do what Val suggested with hard liquor. If I have a recipe that requires Grand Marnier, I buy the small bottles. It may be more expensive, but then again, I don't have this huge bottle sitting in my house that no one is going to drink.
