Cooking with wine

  • To unlock all of features of Rams On Demand please take a brief moment to register. Registering is not only quick and easy, it also allows you access to additional features such as live chat, private messaging, and a host of other apps exclusive to Rams On Demand.

Mister Sin

Your friendly neighborhood fat guy!
Rams On Demand Sponsor
Joined
Apr 11, 2013
Messages
5,369
Name
Tim
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
 

PhxRam

Guest
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
Try a Pinot Grigio
 

Mister Sin

Your friendly neighborhood fat guy!
Rams On Demand Sponsor
Joined
Apr 11, 2013
Messages
5,369
Name
Tim
  • Thread Starter Thread Starter
  • #3
That's what i ended up with
 

-X-

Medium-sized Lebowski
Joined
Jun 20, 2010
Messages
35,576
Name
The Dude
You can cook the alcohol off of any wine and it usually ends up doing the trick.
No need to get fancy.
 

shovelpass

Hall of Fame
Joined
Aug 4, 2014
Messages
4,229
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.
 

Dodgersrf

Moderator
Moderator
Joined
Mar 17, 2014
Messages
10,736
Name
Scott
You can get 6 oz bottles in 4 packs that are perfect for cooking. I keep them in stock in the fridge.
 

Mister Sin

Your friendly neighborhood fat guy!
Rams On Demand Sponsor
Joined
Apr 11, 2013
Messages
5,369
Name
Tim
  • Thread Starter Thread Starter
  • #8
That's what I bought. Meal was terrific.
 

CodeMonkey

Possibly the OH but cannot self-identify
Joined
Jun 20, 2014
Messages
3,449
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.
 
Last edited:

Mister Sin

Your friendly neighborhood fat guy!
Rams On Demand Sponsor
Joined
Apr 11, 2013
Messages
5,369
Name
Tim
  • Thread Starter Thread Starter
  • #10
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.
 

RaminExile

Hall of Fame
Joined
Sep 29, 2013
Messages
3,065
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.

Thats a classic way to make a sauce. Good job.
 

CodeMonkey

Possibly the OH but cannot self-identify
Joined
Jun 20, 2014
Messages
3,449
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.
Heavy cream..mmmm

hqdefault.jpg
 

RamFan503

Grill and Brew Master
Moderator
Joined
Jun 24, 2010
Messages
33,807
Name
Stu
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.
 

RhodyRams

well hung member
Rams On Demand Sponsor
SportsBook Bookie
Moderator
Joined
Dec 10, 2012
Messages
11,748
@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
 

RamFan503

Grill and Brew Master
Moderator
Joined
Jun 24, 2010
Messages
33,807
Name
Stu
@Juggs time to step up your game and do some cooking with whiskey or vodka.. freak that wine crap... Marinate a steak in some Jameson whiskey and slap it on the grill... Come on.. Man up for gawds sake
Rum and coke with beef is pretty awesome too.
 

Elmgrovegnome

Legend
Joined
Jan 23, 2013
Messages
21,603
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.

What is Evoo? and you placed Seven Chicken breasts? that is a lot for one skillet isn't it?
 

Mister Sin

Your friendly neighborhood fat guy!
Rams On Demand Sponsor
Joined
Apr 11, 2013
Messages
5,369
Name
Tim
  • Thread Starter Thread Starter
  • #18
I mean some chicken breast...3 actually. Evoo is extra virgin olive oil
 

Dieter the Brock

Fourth responder
Joined
May 18, 2014
Messages
8,196
I thought this was a whine about Cook thread :LOL:

Hate drinking it, but it's alright to cook with - but I find if you get a decent bottle it'll lead to better results
 

RamFan503

Grill and Brew Master
Moderator
Joined
Jun 24, 2010
Messages
33,807
Name
Stu
What is Evoo? and you placed Seven Chicken breasts? that is a lot for one skillet isn't it?
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: