1. Don't use cooking wine, ever.
2. Buy some cheap white & red wine to cook with. Charles Shaw from Trader Joes works great. (I use the sauvignon blanc & any of the reds I happen to have)
3. Anytime you don't finish a bottle of wine, stick it in tupperware or a baggie & freeze it. To use, defrost it enough to get it out & then toss the chunk into your recipe.
4. Dry Vermouth can often be used in place of white wine in recipes and can sit on the shelf opened for months.
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1 comment:
I need to read this blog - I'd never looked at it, but I'll have to start cooking soon! When is your cookbook coming out? ;)
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