Cooking with Wine

[ctchandler]

OK folks, I'm baring my soul/ignorance, but can anybody really tell the difference whether I use a cup of white wine or a cup of red wine or half and half? I'm making dinner tonight and I just discovered that I have about half a cup of pinot grigio white and a bottle of pinot noir red. I am not a chef and without good instructions I'm at a loss. This is a good recipe that I have made many times but never used red wine in it. I suppose this thread should be closed after dinner time tonight because any responses (if any) will have answered my question and any after that will just be informational. Of course, I appreciate any opinions if I live through dinner.
Thanks in advance for helping me save my partially prepared dinner. I don't want to wait till tomorrow because the vegetables are sliced and the Italian sausage is thawed out and the parmesan cheese is already grated.
C. T.

[bandnerd]

Use the half cup of white wine as you usually do, and use a half cup of chicken broth. If you don't have that, just use water. You might have to season the dish a little more, but it should be fine. Nothing to worry about. Definitely don't mix red and white.

[ctchandler]

Bandnerd,
I have chicken broth. Thanks for your response.
C. T.

Use the half cup of white wine as you usually do, and use a half cup of chicken broth. If you don't have that, just use water. You might have to season the dish a little more, but it should be fine. Nothing to worry about. Definitely don't mix red and white.

[bandnerd]

No problem! I never have wine to cook with. It just doesn't last that long!

[RadicalModerate]

For Informational Purposes Only
(there are no "new" thoughts . . . we are all compilers . . . jdc c.1992 =):

The 7 Rules of Cooking With Wine
(Like . . . You Know . . . Sort of Effectively . . . Like)

1) Know How To Cook
2) Know Your "Audience"
3) Internalize The Truth Behind The Cliché: "Don't Cook With Wine You Wouldn't Drink"
4) Chose Not to Buy a "Special Bottle" Of Wine to Use "For Cooking"
5) Choose to Use Only What You Have On Hand*
6) Choose Not To Waste Good Wine
7) Cast The Critic Whining About Your Cooking With Wine Into the Outer Darkness
(like, you know, out on the back porch . . . or whatever . . .
but toss them some scraps of Spam as a token of kindness . . .
and some Welch's or Grape Kool-Aid . . . =)

PS/BTW/*5)
White (Non-Pricey/Non-Spendy Yet Palatable):
Pinot Grigio
Sauvignon Blanc
Reisling

Red:
Studies have proven that The Blends work best in cooking:
Cab/Merlot
Cab/Shiraz
Pinot Noir will do in a pinch.

All Purpose (especially for sides):
Sherry
Marsala
Madera
The Pink Stuff in The Box of Choice
Oh!
Dregs from Whatever combined with some fresh squeezed lemon juice and a pinch of sugar could fool most people's taste buds. I think it may be a result of spending too much time on cell phones in fast food waiting lines. =)

[ctchandler]

First, I never buy cheap wine to cook with, I remember that from Justin Wilson, the "Cookin Cajun". Second, the meal was very good with the chicken broth. And last, it was just me, so I will "cast" myself out on the back porch. And just one more item, I don't know how to cook.
C. T.

[Martin]

so... what was this mystery dish anyway? -M

[ctchandler]

Mmm,
Linguini with Italian sausage, peppers, and onions. Fairly easy to prepare or I wouldn't do it.
C. T.

so... what was this mystery dish anyway? -M

[RadicalModerate]

Uh . . .
That sounds like a perfectly cooked dish with or without wine.
(As long as the pasta isn't overcooked . . . =)

Whaddayah mean you don't know how to cook? =)

(Justin Wilson and The Galloping Gourmet were my original inspirations for getting involved with cooking. That John Folse fellow was no slouch either.)

Whatever you do . . .
If, for whatever reason, you check out a Paul Prodomme Cookbook from the library and decide to make "Shrimp Stock" be sure to place the strainer and catching vessel in the correct order (i dumped all the stock down the drain and was left with a friggin' stainer full of shrimp debris).

[ctchandler]

If anybody wants the recipe, I would be happy to send it. And RadicalModerate, I am struggling to keep from eating prepared meals, so no, I don't know how to cook. Anything with batter scares me, I have no idea how to make gravy, and I have never made mashed potatoes. I didn't even make salad until a couple of years ago. A baked potato is still a challenge for me. Now, having said that, the few things I know come out pretty good. Dinner tonight was delicious. I was glad to get your recipe the other night, another thing to try when I get a chance.
C. T.

[RadicalModerate]

There used to be a series on NPR based around the idea of "What I Believe".
I read one of the essay collections.
The best I could come up with was:
"I Believe that good food, well prepared, is one of the most satisfying expressions of kindness ever invented."
(After that I got wordy and whatnot. =)

I believe you can make gravy.
I believe you can make mashed potatoes.
I believe you could also even make Delmonico Potatoes (the "cheap version" of which is very much like Cracker Barrel's hash brown casserole =)

Now all you have to do is prove me right! =)

[bandnerd]

If you can read, you can cook!

[ctchandler]

Bandnerd,
OH how I wish that were true. I suppose I can read so I can prepare edible things to keep me alive but I don't have that certain something that made my mother a good cook but my aunt, her sister, a great cook. That certain something is a nack, aptitude, or inborn talents. Now, turn me loose on a keyboard (I'm a retired computer pro) and I have felt like I could compete with anybody. I have a few things I cook well, the rest of the time it's prepared dinners, burgers/sandwiches, and Papa Murphie's take-and-bake pizza.
C. T.

If you can read, you can cook!

[okcisok]

C.T.
Try baking a potato or two. Just set the oven to about 350. While it's heating up wash a spud or two or three (they keep in the fridge and can be nuked later) then take a fork and stick it in each potato four or five times so the potato won't explode. Next rub a little oil on each one throw on some salt and put them on a cookie sheet and pop them in the oven. Bake them for an hour or a little longer depending on the size of the spud. You can tell they are done be either squeezing one of them to see if it's soft or sticking a fork all the way down into one and picking it straight up. If the potato slips off the fork fairly easily....it's done. Baked sweet potatoes are really good too.

[ctchandler]

Okcisok,
So, I can bake several and microwave what I don't need later? I like that idea. Or did you mean put raw potatoes in the refrigerator? Since I'm not a skilled cook, it's not a lot of fun and anything I can do in advance sounds good.
Thanks,
C. T.

C.T.
Try baking a potato or two. Just set the oven to about 350. While it's heating up wash a spud or two or three (they keep in the fridge and can be nuked later) then take a fork and stick it in each potato four or five times so the potato won't explode. Next rub a little oil on each one throw on some salt and put them on a cookie sheet and pop them in the oven. Bake them for an hour or a little longer depending on the size of the spud. You can tell they are done be either squeezing one of them to see if it's soft or sticking a fork all the way down into one and picking it straight up. If the potato slips off the fork fairly easily....it's done. Baked sweet potatoes are really good too.

[okcisok]

Okcisok,
So, I can bake several and microwave what I don't need later? I like that idea. Or did you mean put raw potatoes in the refrigerator? Since I'm not a skilled cook, it's not a lot of fun and anything I can do in advance sounds good.
Thanks,
C. T.

Always bake a few, have one now and put the others in the fridge. I usually just cover them with saran wrap or something. Then the next day just take one out (remove the wrap) and pop it in the microwave and enjoy again. Lots of butter, maybe some cheese or crumbled bacon. Don't forget to try a sweet potato. They are really good with just butter.
Also, you can google and find out how to prepare most anything these days. If one recipe looks too complicated just move on to the next. The more you do, the better you get. Happy cooking!

[Midtowner]

if you can read, you can cook!

lies.

[bandnerd]

lies.

Just because you don't try doesn't mean I am lying.

okcisok: The thing you don't have that your aunt, mother, etc. had is experience and time. They had made enough that they tested and tasted over and over again. I'm a pretty good cook, if I do say so myself, and I have missteps now and then. You just try again!

[easternobserver]

Dont forget cooking on the grill, which we can do nearly year round. Tacos are easy -- take a piece of skirt steak or, even better, flap meat (sometimes sold as fajita meat at Homeland) and throw it in a quick marinade in a zip top bag -- little dried chile (i mix ancho, chipotle and new mexico, but any or all will do, but not chili powder), a few tablespoons of apple cider vinegar, some cumin (toast in a dry skillet if you really want to, but not necessary), a few tablespoons canola oil, some chopped garlic and onion, and a squeeze of agave nectar (near the honey in the store). Marinate a few hours or even overnight and throw it on a hot grill until it is medium inside and a little charred on the outside.

Slice it thin and against the grain at a bit of an angle. Serve in warm flour tortillas with some chopped red onion and some grated cheese, maybe some cilantro.

[ctchandler]

Easternobserver,
The easy things I'm OK with. I make good tacos, I even fry my own corn tortillas for crispy or grill them for soft. I have a taco shaper(?). I will have to try some of your differences, mine are fairly basic, skirt steak or ground beef, lettuce, fresh grated cheese, chopped jalapenos and onions, and of course a salsa. I don't use tomatoes out of choice, I can eat them but normally don't.
C. T.

Dont forget cooking on the grill, which we can do nearly year round. Tacos are easy -- take a piece of skirt steak or, even better, flap meat (sometimes sold as fajita meat at Homeland) and throw it in a quick marinade in a zip top bag -- little dried chile (i mix ancho, chipotle and new mexico, but any or all will do, but not chili powder), a few tablespoons of apple cider vinegar, some cumin (toast in a dry skillet if you really want to, but not necessary), a few tablespoons canola oil, some chopped garlic and onion, and a squeeze of agave nectar (near the honey in the store). Marinate a few hours or even overnight and throw it on a hot grill until it is medium inside and a little charred on the outside.

Slice it thin and against the grain at a bit of an angle. Serve in warm flour tortillas with some chopped red onion and some grated cheese, maybe some cilantro.

[RadicalModerate]

Buy some Frozen Shrimp.
Buy some Old Bay Seasoning.
Buy some veggies you like.
Look at the recipe ingredients on the Old Bay Seasoning.
(I think they require the purchase of vinegar?)
Buy some Ramen Noodles and green vegetable of choice at the same time.

Thaw the Shrimp. (Running water, in vessel, in sink)
Chop up the green stuff (fennel, although not "green" per se" is a good add-on)
Cook using the Old Bay "Steamed Method"
Cook them according to the directions.
Cook the other stuff until the germs are dead and mix everything together in a wok.

Decorate the Plate Creatively.
(Await the Applause =)

Really: If you did Chicken with Linguini and made it work without all the rest you can cook anything.
There are no "rules" to cooking except those involved in avoiding cross contamination and food poisoning. Not to mention translating all the pronouns in the above recipe into edible reality. Follow your heart . . . =)

P.S.: For once, Midtowner is right: Asserting as a fact that because you can read you can read you can cook is not necessarily a lie but only a divergence from the truth of cooking, ability to theredo. Take Steven Hawkings or that former Superman Horsejumper Guy. So I will yield the point.
Especially in this context.

[ctchandler]

RadicalModerate,
Good ideas. Thanks again. But where did you read "Really: If you did Chicken with Linguini and made it work without all the rest you can cook anything."? It was hot Italian sausage and the the only thing I was short on was white wine, so I substituted chicken broth. Ahah, chicken broth is the reason. Actually the recipe calls for white wine, Italian sausage, sliced onions, garlic, linguini, parmesan cheese, and bell peppers. I substitute Anaheim peppers because I don't like bell peppers. It was good.
C. T.

[RadicalModerate]

Sorry . . . For some reason I guess I was thinking of Chicken . . . =)
(Maybe because I did some "Chicken Roll Ups" the other day. With spaghetti.)

Try a pork tenderloin for taco filling sometime.
It's one of the best values out there.

(Good on the grill. Also good oven-safe pan seared for five minutes, flipped, put in 400-deg. oven for five minutes, flipped again and cooked for an additional five minutes.)