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

Hi Jill

I've never used a "cooking wine", I was always taught never to cook with something you wouldn't serve at your table, therefore I cook with reasonably good quality reds and whites, the term "cooking wine" down here seems to just identify the cheap wines (gut strippers) from the reasonable ones, not for any culinary reason....

I would say use the full quantity that your recipe says...

Fiona

Just use the same quantity. Ususally "cooking wines" contain salt, so you may have to adjust the salt in the recipe.

Karen

Thanks ladies! I appreciate your responses. Makes perfect sense!