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What booze do you keep on hand to cook with?

Philly Ray | Jan 2, 200806:25 PM

In an effort to keep my pantry well stocked at all times, I'm trying to compile a list of different types of alcoholic beverages that are typically used in cooking (as part of the dish itself, not as a beverage). So far, wine (red or white) and beer come to mind. Is marsala wine necessary, or can vermouth be used instead? Or should I have both on hand? I have also heard that cooking sherry should be avoided, but what is a good sub?

As for harder stuff, I have used tequila in marinades and Amaretto in cookie recipes.

What do you all use???

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