Mon, Apr-14-03, 15:06
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Senior Member
Posts: 179
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Plan: Atkins
Stats: 160/150.5/135
BF:
Progress: 38%
Location: Phoenix, AZ
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Question re: Cooking Wines
Hi,
I have a question re: cooking wines. Many of the ones found on the grocery shelves are fairly high in carbs (and taste sweet to me), which makes me think they might have added sugar-- or just ferment for so long that they get sweeter naturally.
Anyway, I have started using regular wines when my LC recipes call for cooking wine. I substitute red for red, white for white, etc. The regular wines are MUCH lower in carbs as I am using dry, non-dessert wines, of course. Even the regular sherry is lower than the cooking sherry.
Does anyone know if this creates any problems, in a general sense, with recipes? Is the quantity usually 1 for 1 or do you have to use more (or less) of the regular wine when substituting it for cooking wine?
Thank you for your thoughts, in advance.
Jill
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