Home Cooking

Cooking Experiment

Cooking with wine experiment

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Cooking with wine experiment

DonShirer | Mar 2, 2012 12:32 PM

A fearless crew led by Ted Loos (on another food forum) cooked four standard recipes that demand wine (Scampi Fra Diavolo, Red Wine and Mushroom Risotto, Wine Braised Leg of Lamb with Garlic, and Red Wine Braised Duck Legs), once with a $10 wine, and once again with a more expensive variety ($22, $100, $110, $100) respectively. Their conclusion was that in 3 out of the 4 dishes, the more expensive wine produced a better tasting result. (The one more expensive loser was the $22 vintage.)

Their conclusion was that while the more expensive wine usually won out, the $90 difference wouldn't be worth it for most people, especially in spicy dishes, but a slightly more expensive brand might be worth it when the recipe calls for a larger amount of wine, when it is cooked for only a short time, and when there are fewer ingredients in the dish. (And avoid the $6 cooking wines in the grocery store!)

Details here: http://emailsociety.com/newsletter/20...

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