I used some cabernet sauvignon yesterday to make a stew, and I have a lot leftover but I don't like it that much for drinking. My guess is that the answer to this is no: but can you freeze red wine and use it in the future for cooking purposes?
How is cake flour different from pastry flour? What makes bread flour and all-purpose flour distinct? Can you substitute one type of flour for another? If so, how? We sifted through the details to find out the answers to these questions and more.