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About cookingchat

Member Since December 2, 2006

Answers


A:

I have a recipes for a creamy white sauce that ...

You are looking for wine to drink with it, or cook with? If for cooking, for small (e.g. 1/2 cup or less) of wine in a recipe I just use cooking wine from grocery store. If the wine is a big part of ...
Submitted by cookingchat 3 years ago
0 comments


A:

For how long does wine stay good?

I'm not clear if you're talking about wine that has been opened or not. If opened, I'd say it won't stay good overnight if you don't use something like wine preserve. You won't get sick, mind you ...
Submitted by cookingchat 3 years ago
0 comments


A:

For how long can I keep a cooked steak in the fridge?

You can definitely eat it tonight, assuming it was refrigerated the whole time. Would probably be OK one more night as well. David http://cookingchat.blogspot.com
Submitted by cookingchat 3 years ago
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A:

Drinking opened Chardonnay

It is true that it won't hurt you as one respondent says, but it does pain me a bit to think of drinking wine that has been opened for 3 days...air is the enemy of wine! It is true there are various ...
Submitted by cookingchat 3 years ago
0 comments


A:

Pinot Noir

I'd say it's not intrinsically superior per se, but is harder to do it well. Therefore, it's hard to find pinots even approaching drinkability at under $20/bottle, whereas with other varietals you ...
Submitted by cookingchat 3 years ago
0 comments


A:

Sticky pasta

A number of good suggestions already; I'd underline 1) that you might well be cooking it too much; and 2) you need to add something such as olive oil or the sauce after straining. To elaborate on the ...
Submitted by cookingchat 3 years ago
0 comments


A:

Cast iron cauldrons

I've used Lodge brand for my skillet and iron casserole (think the latter would be similar to what you want)...I use the skillet much more frequently w the casserole but have had good luck with both ...
Submitted by cookingchat 3 years ago
0 comments


A:

Wine with Indian Food

I see some good suggestions below. I'd add that crisp whites, like Sauvignon Blanc, provide a nice offset for the spicy foods. Another directions is something with a bit of sweetness, like a ...
Submitted by cookingchat 3 years ago
0 comments

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