If someone cannot or will not use wine for cooking, what would be a good substitute? Question applies to both red and white wine.
I guess it can be subjective according to tastes, but some reduction is required. If I could know what I am trying to do away with in the reduction process (alc
My recipe calls for white wine, but I only have rose. my rose is dry. Will this work? It's paired with mustard and tarragon for a steak
I mistakenly bought "rice wine vinegar" instead of "rice wine". Now I am missing this ingredient from the recipe but I still want to do it. I could replace with
My marinara was strangely too acidic than before even though I used canned tomatoes which are normally ripe, but then I remembered I added white wine to the fla
They say you should drink your wine in the 24 hours window since you have uncorked it. But what about using the wine in flavor bases to give sauces a sweet tast
Last month I stayed in a homestay in Sichuan Province that was owned and run by a Tibetan family. At dinner they served an amazing barley wine made from Tibetan
Wine allergy is my problem... not alcohol. I am also allergic to grapes, apples and cherries. Many recipes call for wine... what can I substit
Does microwaving wine have the potential to remove the alcohol? If so, how long might be required? (I'm specifically interested in the microwaving aspect, whic
Specifically: Can the yeast & carbon dioxide from the sourdough starter harm the wine bottles I'm aging in the refrigerator, and Roughly how often would
I'll be making mulled wine for the very first time. I'll be preparing it an hour in advance, more or less. Once I've completed the recipe can I keep it on the
Do sulfites cook out when you reduce wine? The main cooking mode I'm thinking of is a braise: coq au vin or beef Bourguignon, but would also be interested in t
As with many people, my husband has an issue with red wine, it gives him an acid stomach. So, he drinks white. However, not wanting to irritate the issue, but
I am going to cook salad for my lunch, I checked a for recipes. I just eat halal food and wine is not halaf, so I am going to use red vinegar (which I don't kno
I have found that by the time all the alcohol has evaporated, my fond turns from beautiful brown to charcoal black. Why does it happen?
I am making French onion soup, and it calls for sherry. What would be a good substitute for the sherry?
I was given a cork bottle stopper as a gift. Should I clean it after each usage? What is the appropriate way to clean cork? Since cork is porous, I would be con
We have bottled Muscat wine and with a few bottles (three out of 30) the cork seems to be pushing out. The storage area is 12 Celsius. The wine was bottled in m
So I found some Sherry Cooking Wine ($6 CAD) at my supermarket and I don't want to go and shell out too much money on a real bottle of wine just for a stew, is
I'm hoping you can help me with an issue I have. I had a co-worker whose spouse made a very large pot of Beef Bourguingnon. It was delicious. I found out she ha