Can I use a California Light Muscat wine in cooking? If so, would I cook it with chicken or beef?
Have this wine in my fridge that someone brought to a party and no one liked it, so… can I cook with it to get rid of it? I’v never cooked with wine before, but I want it out of my fridge soon and would hate to let it go to waste!
Filed under: All Things Wine
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that is a very sweet wine. i would suggest cooking chicken,but maybe veggies would be better, saute with that wine and fresh basil… you could also try poaching a salmon in it. that might be a very creative way to use it without having to actually taste the wine.
if you can drink it you can cook with it, use it for beef or pork, cook it down to a sauce
You can use any wine that you want to for cooking.
When cooking with wine, the wine will reduce to a syrup. Only the sugar and flavor will be left.
Muscat is a very sweet wine. It will go well with chicken, but not with beef (in my opinion).
The Frugal Gourmet said, and I highly agree with him, if you can’t drink it, don’t cook with it.
When I cook with wine, I use wines that I enjoy drinking.
I would use a muscat for a dessert sauce.
If you don’t want to risk your chicken, you can always add the wine tou your rice or pasta water for a good flavor.
If nobody liked it then i would say bin it as it is not going to taste any better if you cook with it. But if you really want to use it then chicken is best with white wine, red with beef.
The only rule that I have when cooking with wine is never use a wine that you would not drink your self.
The reason behind this… When you cook you concentrate the flavor down while the alcohol content evaporates so if you have a wine that you don’t like to drink ’cause of the flavor you’re just making that flavor stronger in your dish…
I say pour it down the drain…
I’ve cooked with all kinds of alcoholic concoctions. Go ahead, try it. The worst that will happen is you might ruin a little food.
If no one liked it it is not good to cook with throw it out,do you want your food to taste like the bad wine.
I always use wine when cooking beef (both roast and stew). Not only does it add flavor, it also tenderizes the meat. I get the cheapest drinking wine - like burgandy or port - rather than cooking wine because cooking wine isn’t any better and it costs more. If the Muscat is sweet (as someone who answered said it was) just use about 1/2 cup along with 1 cup of water.
Muscat being a sweet wine would taste best in a light chicken dish.
Remember, you’re cooking the chicken with the wine, not the other way around
This is a fortified wine, lots of sweetness. Use it to make a sauce for BBQ ribs or steak by cooking it down and adding some garlic, soy sauce and mustard. I would not cook anything in it or add it to a recipe in place of wine [white or red]. you could try using it as a base for a sweet sauce for pudding, perhaps a heavy fruit pudding, and add some double cream. Again cook it down to reduce the volume and concentrate the flavour. As the man said, if the party goers didn’t like it then don’t risk it. But you have to ask who would bring a bottle of "sticky" to a party if it wasn’t to drink with the coffee, and the cheese and dried fruit platter?
Perhaps it wasn’t liked because it was presented with the wrong foods! I think it deserves another chance in the right dinner menu!