Cooking with wine

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Juggs

Juggs

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i should start this by saying...I fucking hate the taste of wine...but I've ate several Italian dishes with wine sauce that taste great...my question is this, I've never cooked with it before but I'm attempting tonight. It calls for a dry white wine. 1/2 cup of it. I don't wanna spend hardly any money on this since I won't drink what's left. I saw some peno something at Walmart in a small bottle for like $5 that's my style. But I don't know if that's dry and if it will really matter
 
Juggs said:
i should start this by saying...I freaking hate the taste of wine...but I've ate several Italian dishes with wine sauce that taste great...my question is this, I've never cooked with it before but I'm attempting tonight. It calls for a dry white wine. 1/2 cup of it. I don't wanna spend hardly any money on this since I won't drink what's left. I saw some peno something at Walmart in a small bottle for like $5 that's my style. But I don't know if that's dry and if it will really matter
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Try a Pinot Grigio
 
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That's what i ended up with
 
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You can cook the alcohol off of any wine and it usually ends up doing the trick.
No need to get fancy.
 
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If you want a dry white, go with a chardonnay or sauvignon blanc. Pinot grigio and riesling are generally sweeter and fruitier. It all depends on the dish.
 
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You can get 6 oz bottles in 4 packs that are perfect for cooking. I keep them in stock in the fridge.
 
What did you make?

There is an Italian restaurant that my wife and I really like their beef marsala. We finally decided to make it a while back and it turned out great. Easy too.

Just cook steaks in iron fry pan than take them out leaving the fat. Cook up some sliced mushrooms (fresh if you can) and onions, garlic if you like, and take them out. Mix some flour or corn starch into the fat in the pan to make a rue (spelling? We call it making gravy where we come from!) when you get a nice paste stir in some wine to make a sauce. There is something called marsalla wine but i think whatever is leftover in the fridge will do. When you have a nice gravy put back in the steaks and veggies and serve with a slice of lemon if you like...along with a glass of the remainder of whatever wine you used.

The restaurant smashed the steak flat and breaded it before frying but it's good cowboy style too. It can be made with chicken or veal as wel.
 
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I made a sun dried tomato chicken pasta thing.

Basically put some evoo in a skillet, place sever chicken breast and cook on both sides til mostly down, add some garlic, then take the wine to deglaze the pan. Once that's done, add heavy cream, sundried tomatoes, some fresh basil. Add some parmacian cheese to help thicken. Once it's thick, take it off the heat and add some angel hair pasta and serve. It was terrific.
 
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Juggs said:
I made a sun dried tomato chicken pasta thing.

Basically put some evoo in a skillet, place sever chicken breast and cook on both sides til mostly down, add some garlic, then take the wine to deglaze the pan. Once that's done, add heavy cream, sundried tomatoes, some fresh basil. Add some parmacian cheese to help thicken. Once it's thick, take it off the heat and add some angel hair pasta and serve. It was terrific.
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Thats a classic way to make a sauce. Good job.
 
Juggs said:
I made a sun dried tomato chicken pasta thing.

Basically put some evoo in a skillet, place sever chicken breast and cook on both sides til mostly down, add some garlic, then take the wine to deglaze the pan. Once that's done, add heavy cream, sundried tomatoes, some fresh basil. Add some parmacian cheese to help thicken. Once it's thick, take it off the heat and add some angel hair pasta and serve. It was terrific.
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Heavy cream..mmmm

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Sorry that I'm late to the party on this. Sounds like your first foray into cooking with wine was a success.

The key is always going to be to be sure to allow enough time/heat/flame to cook off the alcohol. Same goes with using different types of liquor unless you are going after a real alcohol bite - generally not a good thing in food.

Different wines - especially whites - give foods very different notes. Pinot Grigio or Pinot Gris is a good choice as it is generally on the neutral side with some hints of fruit while still being fairly dry. Sweeter/fruitier wines (Rieslings, Gewurztraminers, etc) are good in spicy dishes. Dryer wines like Pinot Gris, Sauv Blanc, tend to be better in cream sauces, with pasta, and dishes centered more on fresh herbs.

Chardonnays tend to be the new blanc de blanc on the shelf these days. In other words, they can be all over the board as far as dry or sweet. I tend to stay away from them unless I know the wine.

Good luck and have fun with it.

BTW - before too long, you will want a glass or two while you are cooking. Then on to reds. Trust me - it will happen.
 
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@Juggs time to step up your game and do some cooking with whiskey or vodka.. Fuck that wine shit... Marinate a steak in some Jameson whiskey and slap it on the grill... Come on.. Man up for gawds sake
 
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Juggs said:
I made a sun dried tomato chicken pasta thing.

Basically put some evoo in a skillet, place sever chicken breast and cook on both sides til mostly down, add some garlic, then take the wine to deglaze the pan. Once that's done, add heavy cream, sundried tomatoes, some fresh basil. Add some parmacian cheese to help thicken. Once it's thick, take it off the heat and add some angel hair pasta and serve. It was terrific.
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What is Evoo? and you placed Seven Chicken breasts? that is a lot for one skillet isn't it?
 
I mean some chicken breast...3 actually. Evoo is extra virgin olive oil
 
Elmgrovegnome said:
What is Evoo? and you placed Seven Chicken breasts? that is a lot for one skillet isn't it?
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I have been cooking all my life and I'm about to turn 53. I found out what that meant some time last year. EVERYTHING has to have a clicky name. :rolleyes:
 
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