When a recipe requires dry white or crimson wine, is cooking wine adequate, or does it should be wine individuals purchase to drink? : AskCulinary

I don’t drink alcohol, so I don’t really have any around and don’t want to waste money expensive wine, since I don’t make a significant amount of sauces/dishes requiring wine. So to cut down on costs and waste, I buy cooking wine. I’m wondering if using this isn’t getting the full flavor imparted into my meals as a Pinot or Cabernet would.

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