Conference turris::cooks

    According to Frugal Gormet, don't use "cooking wine" because it
    is highly salted.  He recommends that if you won't drink it don't
    cook with it.  
    
    As for recipes, I just add a little to flavor it.  I keep a bottle
    of red  and white on hand just for this.  
    
    Bernice

    I use a lot of sherry in my cooking, particulary in quiche, chicken
    dishes and sauces.
    
    I buy a large, cheap bottle of sherry and use it instead of cooking
    sherry.  The flavor is much better, I think.  I always buy the cheapest
    sherry I can find -- it's usually from California and costs about
    $5 for the large bottle.  I've also just started using Marsala --
    it's great on chicken as well as veal!
    
    Happy Cooking (hic)!
    

    I use wine a lot in cooking:
    
    White or red:	- Salsa Bolognese
    			- Risotto
    
    Red:		- Coq au Vin  (+ Cognac)
    
    Sherry, Marsala:	- all sorts of sauces to go with veal or pork.
    
    Cognac:		- mostly for meat that has to be "flambe"
    
    Kirsch + White:	- Cheese Fondue... 1 glass in the fondue, and
    			  the bottle on the table!
    
    Kirsch:		- Schwarzwald Torte, cherries, etc.
    
    and so on ....
    
    Joana
    
    

    I also use wine and sherry quite a bit in cooking.  I almost always
    add some sherry to the sauce when stir-frying.  And I don't steam
    my vegetables in water when I stir-fry -- I use sherry instead.
    One thing that goes over great in my house is to chop up some
    vegetables (I tend to use broccoli, carrots and peppers), add some
    chunks of butter or margarine and sprinkle with tarragon.  Wrap
    this in foil and cook on the grill.  It's delicious and real easy.
    
    When I cook a pork roast, I just pour some white wine over the roast
    and cook.  The wine gives it plenty of flavor.
    
    
    Cathy

    The French Onion Soup recipe in the base note is great. I made it
    this past weekend and everyone loved it. I used the red wine, not
    the white. One note to add to it; when I put the grated cheese on
    top, anything that was not on croudites sank to the bottom. I don't
    know if I grated it to finely, but I would suggest either using
    slices of cheese or making sure that there are enough croudites
    to cover the surface of the bowl. Try it, you'll love it. Thanks
    for the recipe!!!!

    Could someone please expand on .3?  I don't know what kinds of wine go
    with certain foods (for cooking).  There are so many different types of
    wines (i.e. dry, fruity, etc...).  How does one select a nice wine to
    complement the flavor of the food your using it in?  Maybe list some
    keywords I should look for on the label?
    
    Thanks
    
    Christine

	One general rule of thumb you can follow is to use a wine
	that you would normally serve with the food you're preparing.  For
	the most part, you'd probably want to use dry wines when
	cooking main dishes; dry whites or sherries with seafood or chicken,
	dry or semi-dry reds with the heavier meats and tomato or beef
	sauces.  The sweet wines, as mentioned in a previous note,
	are often used in the preparation of desserts and to flambee.
	
	Most recipes that I have seen are pretty specific about which
	type of wine to use, but if you keep a good dry red and a good
	dry white around, I think you'll be covered in the majority
	of cases.  Maybe you've tried this before, but if all else
	fails, any reputable wine vendor should be able to make
	suggestions as well.

	Di

	The Wine Spectator has a feature in it this month about cooking
	with wine.  I haven't had a chance to read it yet, but their 
	articles are generally quite good.  The magazine is usually
	available in good liquor stores.

<<re: 828.8 by SSDEVO::PHERSON >>>

>>	The Wine Spectator has a feature in it this month about cooking
>>	with wine.

Hi-

Could I bother you to be more specific about which edition of the Wine
Spectator, I thought they came out twice a month, but I could be
wrong.

Thanks.

-Tracy