I am planning to cook a French bœuf bourguignon, but a vegan version. Apart from the wine and the herbs, I recall that the butter had quite an impact on t
I want to make a chukar cherry sauce recipe which calls for 1/2 cup of sweet red vermouth, which gets cooked and reduced with the cherries and other ingredients
What makes cooking wines and cooking sake considered only for cooking? My thoughts would be how cooking sake has more spices added to it but I'm not sure for wi
According to this recipe: To make shrimp scampi you want to first cook the (marinated) shrimps in olive oil, then remove them, then lightly brown garlic sli
I bought a bottle of wine larger than required for my recipe. How and how long can I keep the remainder, so I can use it in cooking again? (In other words, it n
Does wine left in the fridge more than the recommended time of up to a week (?) before it goes "off" go bad in terms of bacterial or mold overgrowth? Or is it s
White wine and red wine have great flavors when added to a dish. But because I'm on medication, I'm not able to use wine (my body would have o
I know that cuvée is wine produced from several types of grape. Is there a word to describe wine made from a single type?
Should you add it right after heating the fat? Or after youre done sauteing all the veggies so they soak all the wine? Or should you start with the wine THEN ad
I have access to a lot of Asian and specifically Chinese grocery products where I live (Austin). However, a thing that's never been made clear to me by anything
I am trying to reproduce a recipe found in the Roman "cookbook" Apicius, Conditum paradoxum: it is a spiced wine that calls for honey as an ingredient, but it u
What is the use of the olives in this recipe: https://www.diningandcooking.com/38945/french-beef-stew-with-red-wine-garlic-mashed-potatoes/ In the stew, the me
There's dry white wine used in chicken scallops , is it possible to substitute it with red wine ?
I made my first Beurre Blanc a couple days ago. It got very sour and I had to pour some sugar to sweeten it. I'm almost sure I reduced the wine and the vinegar
Can wine be made from tomatoes? Do they have enough sugar to feed the yeast? Are they too acidic?
Can wine be made from citrus fruits? They have sugar to feed the yeast. Or does the citric acid interfere with the fermentation process? I'm familiar with limo
I'm looking for an idea for a dish with fondue taste (mainly the combination of cheese and wine \ beer), but which can be served in a buffet (without constant h
I would like to make the below recipe for a bridal shower, but it is at a church which forbids alcohol and alcoholic products on premises. What can I use for a
I'm currently experimenting with making various wine jellies to be served with meat and/or cheese. Cabernet + black pepper, mulled wine jelly, and so on. I then
I love sangria, but I avoid sugars. According to the NCC database, there's 300x as much sugar in sangria as in merlot. I had this idea to try