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/ck/ - Food & Cooking

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13626211 No.13626211 [Reply] [Original]

First time poster. What are some recommended wines to cook with? Saw that there was already a wine thread but I only cook with it, I'm not really a drinker. Thanks.

>> No.13627282

i usually use leftover wine for cooking.
if you feel fancy just use the wine you serve to your dish. it will go well with it, its just a tad wasteful depending on how expensive the wine was

>> No.13627287

if you dont have leftover wine just buy piccolos.

>> No.13627587

>>13626211
Barefoot or Charles Shaw if you don't plan on drinking any. If you do plan on drinking some of it, just ask your local wine merchant for a good dry ten to fifteen buck red.

>> No.13627960 [DELETED] 
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13627960

/ck/ - Following an original recipe is for plebs, authentic food from {country} is a total scam! 500,000 years ago things were different in {country}, it's not even theirs so don't even try! Real chefs improvise, aren't you a real chef?

Also /ck/ - I had a dish from {country} that was made with totally random substitute ingredients and may or may not taste anything like food from {country}, from this I can conclude that ALL the food from {country} is a meme, ugh so overrated! Hipsters BTFO!

>> No.13628075
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13628075

>>13626211
Don't cook with no wine you don't drink.

>> No.13628092

>>13626211
Sounds like you've got a problem anon. Get yourself in a 12-step program.

>> No.13628513

Depends on what your cooking desu.
As a general rule of thumb heavy red wines for read meats, white whine for fish or white meats.
Rose for stuff like paella etc.
Make sure it's a wine you'd happily drink on it's own also.

>> No.13628522

>>13628513
Not always though. White wine is great for pork and sometimes even beef depending on what you're making.

It's more like the wine for cooking is classically the same or similar to the wine you're serving with the dish. Ok to pair a heavier wine with a dish made with a lighter wine but the reverse tends not to work as well.

>> No.13628555

That's true. It's kinda hard to give good recommendations unless you know what is being cooked :)

>> No.13628562

If you haven't had it before, fish & chips with a dry champagne or sparking wine is the mutts nuts.

>> No.13628611

>>13628562
Dry champagne basically goes with everything, it's sort of a meme. Why do you think rich people stereotypically go through the stuff like water in their multi-course meals?

>> No.13628743

>>13627587
this.
I needed a white wine for de glazing but im a winelet. I asked the guy at the shop and his suggestion worked very well.

>> No.13628787

Neat, what did you end up making?

>> No.13629985

>>13626211
Port wine reduction and dried tart cherries. It'll give you diabetes but it'll make a pan sauce so good you won't care.

>> No.13630426

>>13626211
Vina maipo cabernet sauvignon.
Most priceworthy, doesn’t stain the food. Used widely as cooking wine in restaurants.

>> No.13630549

>>13626211
Use boxed pino gris or merlot. The cheapest you can get.
Otherwise pour in what you're drinking as long as it's not too tannic or oaky.

>> No.13630551

>>13628513
I've never heard of cooking with rose

>> No.13631690

>>13630551
Never made cold cherry soup? you're missing out

>> No.13631694

>>13626211
rex goliath is a good producer of cheap tasty wine

>> No.13631745
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13631745

>>13626211
Just use cooking wine.

There are few dishes that benefit from adding a premium drinking wine it.
Your primary uses for wine are to deglaze and add a small amount of flavour since wine can easily overpower flavours in a dish. (and if you're drinking wine with such a poncy dish what's the point of the food tasting of it)

With wine, the quality drinking stuff is complex and flavourful, the flavours overpower and the complexity evapourates off when cooking.
For slow cooked stuff like pies, stews, hotpots and some vegs dishes you actually want a less flavourful and worse wine (which is what cooking wine is)
Same with stocks, sauces and gravies

>> No.13631780

>>13626211
Some will say you need to use expensive wine for expensive food. Perhaps there is some merit to this but I posit that you only need to use the right wine. Most dishes that call for wine will generally be specific about the type of wine to use but as a generality, whatever you use should be dry (unsweetened) and often older wine.
For whites I prefer sauvignon blanc and for reds I prefer dry beaujolais. Sherry is particular because much of it is sweetened and for recipes that require it you definitely want a dry sherry, this is the only example where cooking wine is acceptable in my opinion.
It is often better to use actual wine because cheap wine isn't really much more expensive than cooking wine and I for one can tell the difference.

>> No.13631935

>>13628611
Rich people don't actually do that. Truly fancy multi-course meals have separate wines served at each course, professionally paired to drink the best with the course in question.
Champagne is a great pair for most plated snacks, though, which is why you'll find it being passed out at fancy parties.

>> No.13631940

>>13626211
I normally degalze with carlo rossi burgundy

>> No.13631944

>>13626211
The restaurant I worked at just used Franzia out of a box