Are some wines better for cooking than others? Jack Bishop explains.
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What's the Best Wine for Cooking? | America's Test Kitchen (S24 E1)
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Opened refrigerated Vermouth does not last 9 months… 2 weeks at the most unless you add preservative spray to help minimize the oxygen in the bottle. Otherwise, the vermouth will oxidize. Might not matter with cooking but you can definitely tell the oxidation in a martini.
Any wine…where I can insert a sipping straw in the bottle…is good for me.
My go-to wines are from Barefoot – Sauvignon Blanc and Merlot. Inexpensive and does a great job
Because I don't drink wine and thus the bottle would go bad, I've always used vermouth and sherry/port/marsala depending on the desired flavor note. Works for me.
I couldn't believe how much adding Xao Xing wine did for my chinese cooking.
A famous chef says: I always use alcohol for cooking. Sometimes I even add it to the food.
My "Mirin" replacement and actually preferred over Mirin is Taylors dry sherry and I use dry vermouth as a white wine replacement but use less of it and sometimes add purified water also. I keep both in a cabinet and they seem to last forever.
Moscato!
I hope Barefoot Contessa is watching
real mirin is not a wine, no added sugar either, its rice with it's starch broken down into sugar by koji, its like rice wine just before the sugar got turned into alcohol by the yeast
Taylor sherry from New York is excellent, and much cheaper than something like the Lustau Palo Cortado shown here. And no, you do not always want a Fino sherry for cooking. It depends on the dish. Sometimes Fino is the right choice, other times you might want an Amontillado, an Oloroso, or a Manzanilla. To substitute for Shiaoxing, go with an Amontillado or Oloroso.
"Aji-mirin" is not real mirin. It's very difficult to get real, brewed, unsalted mirin in the US. Yaegaki, from California, is the only one I know of (also sold as Shirakiku), but although Lotte brand from Korea is not real mirin, it's the best of the faux mirins I've tried.
All the real pros cook with Night Train. Of course it's getting harder to come by seeing as how it was discontinued back in 2016.
The owners of the “unremarkable wines” 👁️👄👁️
Kirin beer and Cabernet Sauvignon
i use a white zin with a greek lamb recipe and it's always awesome.
I'm with you, Jack. I use wines in many things and have Sake and Sherry on hand to add something to the mix.
I don't keep alcohol in my home. What can I substitute for wine in my cooking?
If unremarkable wines are best for cooking why do you add them at all? What do they add?
❤❤❤❤❤
My go-to white cooking wine is an inexpensive Albariño. Absolutely delicious! And it makes wonderful vinegar.
Boy did I learn something new. Thanks ATK.
"Cook with a wine that you would drink" can be heard in at least a couple of ways. I always understood it as "Don't buy so-called 'cooking wine'" (which I know is a sentiment that you share) rather than hearing it as "Choose a wine that you have a strong liking for" which is how Jack was interpreting it.
Unless I'm doing something like cooking down a full bottle, I only ever use cooking wines. I just adjust the salt level in the rest of the dish to compensate, and I've been perfectly happy with the results.