Brewing Master

Question:

….so how come I don’t need to show ID when I buy it off the shelf in the supermarket? — Quasi 227/221/180

Response:

….so how come I don’t need to show ID when I buy it off the shelf in the supermarket?

SHHHHHHHHHHHHHhhhhhhhhhhhhhhhh! While you’re at it, check the alcohol rating on the rum and anise flavoring bottles. — Bob Kanyak’s Doghouse http://kanyak.com

Response:

….so how come I don’t need to show ID when I buy it off the shelf in the supermarket?

Because "cooking" wines are really crappy wines that are loaded heavily with salt to make them undrinkable (although they were probably deemed undrinkable before they were loaded with salt). But cooking wines are too crappy to be used in cooking.  I use inexpensive drinking wines for cooking, such as blush/chablis-in-a-box for my generic cooking wine, and some kind of burgundy.  I’ve never used vermouth for cooking, but I do keep some dry sherry and some Marsala for particular dishes. Don’t buy the absolute cheapest wine on the shelf, as you might find some of those tend to taste like vinegar and shoe polish, but stuff like Almaden, Gallo, etc., is what I usually use for cooking wine. People who really *like* wine (I like it in cooking, but not for drinking) usually prefer cooking with somewhat higher priced wines, but my palate for wine isn’t developed enough to tell a difference between a Gallo/Almaden type of wine used in cooking and a $20 bottle of wine used in cooking. —                 "There’s a seeker born every minute."

Response:

Yikes! I used some in the marinade for my chicken breast filets! Maybe it won’t be such an obvious bad taste, huh Jamie? Thanks very much for the answer. You can be sure I will use a different wine from now on. (Actually, I *wanted* to use Sake, but couldn’t find it in my supermarket) — Quasi 227/221/180

– Hide quoted text — Show quoted text – ….so how come I don’t need to show ID when I buy it off the shelf in the supermarket? Because "cooking" wines are really crappy wines that are loaded heavily with salt to make them undrinkable (although they were probably deemed undrinkable before they were loaded with salt). But cooking wines are too crappy to be used in cooking.  I use inexpensive drinking wines for cooking, such as blush/chablis-in-a-box for my generic cooking wine, and some kind of burgundy.  I’ve never used vermouth for cooking, but I do keep some dry sherry and some Marsala for particular dishes. Don’t buy the absolute cheapest wine on the shelf, as you might find some of those tend to taste like vinegar and shoe polish, but stuff like Almaden, Gallo, etc., is what I usually use for cooking wine. People who really *like* wine (I like it in cooking, but not for drinking) usually prefer cooking with somewhat higher priced wines, but my palate for wine isn’t developed enough to tell a difference between a Gallo/Almaden type of wine used in cooking and a $20 bottle of wine used in cooking. —   "There’s a seeker born every minute."

Response:

– Hide quoted text — Show quoted text – ….so how come I don’t need to show ID when I buy it off the shelf in the supermarket? Because "cooking" wines are really crappy wines that are loaded heavily with salt to make them undrinkable (although they were probably deemed undrinkable before they were loaded with salt). But cooking wines are too crappy to be used in cooking.  I use inexpensive drinking wines for cooking, such as blush/chablis-in-a-box for my generic cooking wine, and some kind of burgundy.  I’ve never used vermouth for cooking, but I do keep some dry sherry and some Marsala for particular dishes. Don’t buy the absolute cheapest wine on the shelf, as you might find some of those tend to taste like vinegar and shoe polish, but stuff like Almaden, Gallo, etc., is what I usually use for cooking wine. People who really *like* wine (I like it in cooking, but not for drinking) usually prefer cooking with somewhat higher priced wines, but my palate for wine isn’t developed enough to tell a difference between a Gallo/Almaden type of wine used in cooking and a $20 bottle of wine used in cooking.

There was an article in the LA Times recently about how red and white wine vinegars are very dependent on the quality of the wine used to make them.  Apparently the store-bought vinegars start with bad wine, and if you make your own wine vinegar by aging a wine you actually like (can be done in a jar left in a dark cupboard) the result is amazingly tasty and will make incredible salad dressings, etc. Didn’t sound very hard, but it’s very slow — weeks before it’s ready.

Response:

called a "vinegar mother" and you can usually get them from a store that sells brewing supplies. Ok. Dean brews beer, so getting to the brew store isn’t a problem. Be careful with homemade. Don’t use it for pickling or other preserving. But is it safe for salad dressing? I am the only one of my group of friends who would even know what a pickling crock looks like, so I think we’re ok there. =)

Safe for dressing. The reason pickling isn’t safe is because you don’t know the exact acid level. That needs to be factored into recipes for pickling so the food is safely pickled. If the acidity is too low, it won’t pickle properly and you’ll get a tummy ache and detonate all over the place. Bob, if you have specific ideas on how I could do this, would you email me off-list? Don’t wanna clog things up here. I’d really appreciate it. Sounds cool.

Let’s keep it onlist because others might be interested in making their own vinegars, too. Vinegars need to start with alcohol and a kind of bacteria called acetobacters. They convert alcohol to acetic acid. Any alcoholic liquid will work. Whiskey isn’t good, though because the alcohol levels are high enough to kill the acetobacters. Very clean container (non-metallic) with a loose-fitting cover. A wooden barrel is traditional, but glass, ceramic or enamel on metal will work. Pour in wine, gently add mother, cover and leave in a cool, dark place for months. It will become what it will become. It may be stronger or weaker than what you’re used to. As you remove vinegar, top it back up with new wine. You’ll be able to taste what’s happening in your barrel. If it tastes more like wine than vinegar, leave it alone for a while. If it’s too acid, add more wine. This is a simple overview. If you want to really get into it, hit the library or do some googling. Pastorio

Response:

Thanks Bob! I really appreciate the info. — Lydia Ash If you can’t be nice, at least have the decency to be vague Posted Via Uncensored-News.Com – Still Only $9.95 – http://www.uncensored-news.com       <<<<<<<   The Worlds Uncensored News Source   <<<<<<<<

Response:

and if you make your own wine vinegar by aging a wine you actually like (can be done in a jar left in a dark cupboard) the result is amazingly tasty and will make incredible salad dressings, etc. Didn’t sound very hard, but it’s very slow — weeks before it’s ready. Do you have a link to the article? This sounds like a great idea for xmas presents–to go with some flavored oil.

It’s a tad more complicated than that. It isn’t simply aging wine. You need an acetobacter colony to convert the alcohol to acetic acid. It’s called a "vinegar mother" and you can usually get them from a store that sells brewing supplies. It works by bacterial action. Store-bought vinegars are usually pasteurized so all the bacteria are killed. They don’t want you to be making your own. Be careful with homemade. Don’t use it for pickling or other preserving. You don’t know what the acidity level is and, as a result, you can’t predict whether it will actually do what’s necessary to keep the food safe. Pastorio

Response:

called a "vinegar mother" and you can usually get them from a store that sells brewing supplies.

Ok. Dean brews beer, so getting to the brew store isn’t a problem. Be careful with homemade. Don’t use it for pickling or other preserving.

But is it safe for salad dressing? I am the only one of my group of friends who would even know what a pickling crock looks like, so I think we’re ok there. =) Bob, if you have specific ideas on how I could do this, would you email me off-list? Don’t wanna clog things up here. I’d really appreciate it. Sounds cool. — Lydia Ash If you can’t be nice, at least have the decency to be vague Posted Via Uncensored-News.Com – Still Only $9.95 – http://www.uncensored-news.com       <<<<<<<   The Worlds Uncensored News Source   <<<<<<<<

Response:

and if you make your own wine vinegar by aging a wine you actually like (can be done in a jar left in a dark cupboard) the result is amazingly tasty and will make incredible salad dressings, etc. Didn’t sound very hard, but it’s very slow — weeks before it’s ready.

Do you have a link to the article? This sounds like a great idea for xmas presents–to go with some flavored oil. Thanks! — Lydia Ash If you can’t be nice, at least have the decency to be vague Posted Via Uncensored-News.Com – Still Only $9.95 – http://www.uncensored-news.com       <<<<<<<   The Worlds Uncensored News Source   <<<<<<<<

Response: