ANSWERS: 12
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  • Yes. I always use wine when I cook meat in oven bags. Not to mention it adds really good flavor to sauces of various kinds. Sometimes I even marinate meats in wine based marinades overnight.
  • Yes many meats are better if substituted wine instead of water.
  • Yes, I do. I love Coq Au Vin, which is a classic French dish (Chicken in Wine.) I also make Chicken Marsala (with Marsala wine,) Chicken Reisling, etc. Chicken/Veal/Haddock French is another classic dish that uses Sherry (a fortified wine,) and that is the ingredient that gives the sauce its distinctive taste. Beef Burgundy has to have burgundy to taste right. One of my favorite ways to prepare tilapia is to dip it in egg white, coat it in Panko, and make a quick, easy sauce of lime, butter and white wine. Simple, yet awesome! I like most meats cooked in wine. There are dessert wines and liquers for dessert dishes, too. Pears poached in Champagne or another white wine are awesome! My best advice about cooking with wine: do NOT use a wine that you would not drink when you cook. (Cooking Wines are VILE!!!)
  • As the saying goes "I use wine with my cooking. Some of it even makes it into the pot. " LOL Seriously, meat cooked in wine is much better than in oil, both healthwise and tastewise.
  • Red gravy (spaghetti sauce), and many of the chicken and fish dishes I cook. I use red wine with the beef in the sauce and white with the chicky or fish. An exception is a fillet of sole I make with a little red wine, turning the sole a nice pink yo...
  • I often use wine or other liquors when cooking and baking. Meats, veggies, fruit, desserts, everything. Even Asian dishes have rice wine in it.
  • That is like asking if someone likes to cook with herbs. There is such a variation of wines, herbs, cooking styles, bases, etc, that there is no simple answer. Most stirfrys I like to use rice wine, some red pasta sauces go with vermouth, some soups go great with a splash of dry sherry, and for rarebit you have to use the darkest beer you can find. It all depends on what you are going for.
  • I often cook with wine. Though, it doesn't always make it in the food. LOL! There are a few chicken dishes better with a splash of white wine though, for sure.
  • If you like seafood, there is a portuguese octopus stew made with red wine...it is awesome!!!
  • I use white wine in many of my pasta sauces, like Chicken Marsala, Shrimp Lemon Pepper Linguini, Mushroom Tortellini, and pretty much every marinara sauce I make. I have also used it when cooking chicken a few times.
  • yes, by cooking with wine, you mean drinking it while cooking, right?

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