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The cardinal rule is DO NOT BUY ANY COOKING WINE EVER! These are diluted, very salty, and often have the manufacturer's spice of choice. Buy an inexpensive "regular" wine and use as recipe calls for. If your friend does not want the alcohol it will cook out and not be chemically present. Anyone who has eaten yeast breads has had alcohol in his/her body. (Per drug education instuctor many years ago!) Taylor's golden sherry is my cooking sherry choice. It will need to be bought at the liquor store in AL. as it is 20%. Any $5 or $6 per 500 milliliter burgundy or dry white will be fine. I will be glad to share any hints - cooking classes are not needed - use the money to buy the wine! (Marinate a top sirloin in Moore's and burgundy flavored with some garlic powder or a minced clove for a few hours and grilled will make you very happy for not much money! Do not use garlic salt!)
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Semiannual chick...
Listen to the lady she has the experience to know...and she is right on with her suggestion.
I can't remember when i used a cooking wine or seasoned vinegar...
Make the real thing and be in control of the ingredients..don't leave it up to someone else
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quote: Originally posted by earthmomma:
The cardinal rule is DO NOT BUY ANY COOKING WINE EVER! These are diluted, very salty, and often have the manufacturer's spice of choice. Buy an inexpensive "regular" wine and use as recipe calls for. If your friend does not want the alcohol it will cook out and not be chemically present. Anyone who has eaten yeast breads has had alcohol in his/her body. (Per drug education instuctor many years ago!) Taylor's golden sherry is my cooking sherry choice. It will need to be bought at the liquor store in AL. as it is 20%. Any $5 or $6 per 500 milliliter burgundy or dry white will be fine. I will be glad to share any hints - cooking classes are not needed - use the money to buy the wine! (Marinate a top sirloin in Moore's and burgundy flavored with some garlic powder or a minced clove for a few hours and grilled will make you very happy for not much money! Do not use garlic salt!)
You never stop amazing me the stuff you know. It all comes from life experiences that is totally cool. You are well read and have traveled to learn great facts. Of course the real thing would be better and you just let us all know specific wine.
"Dogs never bite me, just humans."~~~Marilyn Monroe
"Your an odd duck."~~~WIP
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| Posts: 1706 | Location: Homeless | Registered: 14 November 2006 |  |
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I read cookbooks like many people read novels! Just read the recipes and follow instructions. Chablis would be a good white wine for cooking pork and fish. When you want to cook something PM me and i will get back to you! BTW, there is a dry sherry - but it is not as good for sipping as far as I am concerned. The sweeter sherry is too sweet to cook with - or sip while cooking! Maybe after dinner. Sherry is called for in many Chinese dishes as well as in beef stroganoff just use good sirloin, and the old Campbell's mushroom soup trick and add a shot of sherry! You can, of course do the stroganoff from scratch. I am talking about everyday food simplified, speedy, and jazzed up ! You probably kknow by now that my motto is
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EAT AT HOME! I had rather cook than get dressed to go out!
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Everybody Knows My Name
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quote: Originally posted by earthmomma:
The cardinal rule is DO NOT BUY ANY COOKING WINE EVER! These are diluted, very salty, and often have the manufacturer's spice of choice. Buy an inexpensive "regular" wine and use as recipe calls for. If your friend does not want the alcohol it will cook out and not be chemically present. Anyone who has eaten yeast breads has had alcohol in his/her body. (Per drug education instuctor many years ago!) Taylor's golden sherry is my cooking sherry choice. It will need to be bought at the liquor store in AL. as it is 20%. Any $5 or $6 per 500 milliliter burgundy or dry white will be fine. I will be glad to share any hints - cooking classes are not needed - use the money to buy the wine! (Marinate a top sirloin in Moore's and burgundy flavored with some garlic powder or a minced clove for a few hours and grilled will make you very happy for not much money! Do not use garlic salt!)
Thank you! I passed it along. Anymore info on how to cook the sirloin you mentioned would be great. I've never been able to cook a tender sirloin. What is Moore's? |
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| Posts: 624 | Location: Lauderdale County | Registered: 16 June 2009 | |
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Moore's is like Dale's steak sauce/marinade - a lot of Shoals folks like it better. The red wine will help tenderize the meat. Medium rare is as done as I ever cook it. The longer you cook it the drier (and smaller) it gets. Let steak rest about 5 minutes before cutting or eating so the juices will "return" to the meat. Look up grilling sirloin and cook the exact time indicated for your preference.. I have a JennAire grill and use the timer on the microwave to time each side. The French say that if your steak is less than one inch thick you should pan-broil it. I have done it in my black iron skillet lightly greased with olive oil. Again, the timing.
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OB, we have been through this before! Age matters! LOL! The JennAire does help! Everything I said can apply to the lucky outdoor folks! BTW, I said I would never take Celebrex! Guess what!
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I do too! It's a long long time from May to September! LOL Obviously, you pay no attenton to the Florence ladies who are ready to commit me!
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The HATS, OB...LOL
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