Quote:
Originally Posted by MissBrattified
I normally buy a cheap red wine for roast or stew...I don't even know what the actual name is. I think the one I usually get is a locally made red wine? It's only about $7. I use rum to make a pineapple-rum syrup for ice cream. Jeff uses Jack Daniels and bourbon in barbecue sauce sometimes, and we make beer bread.
I don't avoid the cooking wine for health reasons--just for taste. I don't want to start out with the food salted from the wine. Let the sauce cook down and then season to taste.
As for alcohol content, you're pretty safe with something that's cooked for awhile (like stew, roast, soups, or spaghetti sauce). Most of the alcohol really will evaporate out over time. It's those desserts or quick-cooking meals you have to look out for.  |
Thanks MissB! ... I've always simmered my sauces awhile, and of course I use only cooking wine anyway, so there is not much alcohol going on in my cooking, lol!
Now, beer bread? I've had it at different restaurants as a free appetizer, but have never made it myself. Care to share your recipe?