I'm a non-drinker, however, if a recipe calls for wine I do use regular drinking wine for it. The problem is I always end up with an almost-full bottle of wine lying around in the fridge (capped) for a long period of time.
I don't own a corker and I don't want to keep buying large bottles of wine to simply use a small fraction of it for one recipe. So, I guess what I'm asking is how long can I continue to use that opened, refrigerated bottle of wine for cooking before it becomes unsafe?
I guess I can use the small airplane bottles...but I have a really hard time finding those...and there isn't much variety.
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