I have cooked Weber's recipe for turkey with white wine grave and
found it awesome. I've always used a cooking wine for the gravy. I'm
not a wine person, so I'm wondering if there is a better wine that I
should try.

Link to recipe: http://www.weber.com/bbq/pub/recipe/...=poultry&r=273

Thanks!

"BuckK" > wrote in message
...
>I have cooked Weber's recipe for turkey with white wine grave and
> found it awesome. I've always used a cooking wine for the gravy. I'm
> not a wine person, so I'm wondering if there is a better wine that I
> should try.
>
> Link to recipe:
> http://www.weber.com/bbq/pub/recipe/...=poultry&r=273
>
> Thanks!

Yeah, almost any white wine.

Cooking wine is usually a really cheap (and cheap tasting) wine, with salt
added. I've made that same mistake, and you'd be surprised at the
difference that wine will make, when compared with cooking wine.

I'm not a "Wino" either, so I can't recommend a brand.
'-)

BOB

On Thu, 20 Nov 2008 21:55:15 -0500, " BOB" > wrote:

>
>"BuckK" > wrote in message
...
>>I have cooked Weber's recipe for turkey with white wine grave and
>> found it awesome. I've always used a cooking wine for the gravy. I'm
>> not a wine person, so I'm wondering if there is a better wine that I
>> should try.
>>
>> Link to recipe:
>> http://www.weber.com/bbq/pub/recipe/...=poultry&r=273
>>
>> Thanks!
>
>Yeah, almost any white wine.
>
>Cooking wine is usually a really cheap (and cheap tasting) wine, with salt
>added. I've made that same mistake, and you'd be surprised at the
>difference that wine will make, when compared with cooking wine.
>
>I'm not a "Wino" either, so I can't recommend a brand.
>'-)
>
>BOB
>

Generally, the rule is any wine that you like to drink you'll also
like to cook with. But as you're not a wine person, I'd say any 750 ml
bottle at a price you're willing to pay will be fine!

Stick with the white wine for now, and probably a chablis or
chardonnay 'cuz I'm guessing that it should not be too sweet.

Desideria

Desideria wrote:
> Generally, the rule is any wine that you like to drink you'll also
> like to cook with. But as you're not a wine person, I'd say any 750 ml
> bottle at a price you're willing to pay will be fine!
>
> Stick with the white wine for now, and probably a chablis or
> chardonnay 'cuz I'm guessing that it should not be too sweet.
>
> Desideria
>

I would agree and just add a couple additional thoughts. I often use
whatever the Ladies haven't finished and a lot of the time that's a
pino/chardonnay mix which usually works very well.

One more word of caution which one poster mentioned but didn't really
stress.. Never EVER allow "cooking wine" into your home, let alone your
food. I can't really believe that anyone actually USES that crap.... It
should be illegal! <blech>

BuckK wrote:
> I have cooked Weber's recipe for turkey with white wine grave and
> found it awesome. I've always used a cooking wine for the gravy. I'm
> not a wine person, so I'm wondering if there is a better wine that I
> should try.
>
> Link to recipe: http://www.weber.com/bbq/pub/recipe/...=poultry&r=273
>
> Thanks!

Since the recipe calls for only a half-cup of wine, look in your local
store for the little 4 packs of wine usually the Sutter Home brand.
Their chardonnay is perfect for cooking and you can screw the cap back
on the little bottles so they keep for a while.

I do enjoy wine with dinner, but I don't necessarily want to open a
bottle of white just for cooking and those 4 packs usually last me a
full year and are great for adding a bit here and there for recipes.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Steve Calvin wrote:

> One more word of caution which one poster mentioned but didn't really
> stress.. Never EVER allow "cooking wine" into your home, let alone your
> food. I can't really believe that anyone actually USES that crap.... It
> should be illegal! <blech>

But... But... it's the only thing that will actually stay in the pantry
without me drinking it late when night after all the liquor stores are
closed!

I usually do have those 4-packs that Janet mentioned. Sutter Home
Burgundy and Chablis. but sometimes they disappear. OTOH, the
salt-fortified cooking wine is much less prone to disappearance. I'd
probably sooner drink mouthwash (which is 44 proof according to the
bottle I have here) than cooking wine.

-sw

On 21-Nov-2008, Janet Wilder > wrote:

> BuckK wrote:
> > I have cooked Weber's recipe for turkey with white wine grave and
> > found it awesome. I've always used a cooking wine for the gravy. I'm
> > not a wine person, so I'm wondering if there is a better wine that I
> > should try.
> >
> > Link to recipe:
> > http://www.weber.com/bbq/pub/recipe/...=poultry&r=273
> >
> > Thanks!
>
> Since the recipe calls for only a half-cup of wine, look in your local
> store for the little 4 packs of wine usually the Sutter Home brand.
> Their chardonnay is perfect for cooking and you can screw the cap back
> on the little bottles so they keep for a while.
>
> I do enjoy wine with dinner, but I don't necessarily want to open a
> bottle of white just for cooking and those 4 packs usually last me a
> full year and are great for adding a bit here and there for recipes.
>
> --
> Janet Wilder

What everybody already said plus, you can add sautern and vermouth
to the list of elible wines. Reds are nice in some gravies. I use some
cabernet sauvignon and even pinot noir sometimes. I have the same
problem that Steve has, but it isn't terminal, so I make do.

There is no "cooking" wine in my house. And no, I didn't drink it.

--
Brick(Youth is wasted on young people)

Brick wrote:
> On 21-Nov-2008, Janet Wilder > wrote:
<snip>
>> Janet Wilder
>
> What everybody already said plus, you can add sautern and vermouth
> to the list of elible wines. Reds are nice in some gravies. I use some
> cabernet sauvignon and even pinot noir sometimes. I have the same
> problem that Steve has, but it isn't terminal, so I make do.
>
> There is no "cooking" wine in my house. And no, I didn't drink it.


lol, trust me Brick - you don't want to drink it. A LONG time ago when I
was teaching myself to cook, dumbass me bought a bottle of it. Well,
with most any flavor enhancer, spice, etc, I want to taste it in it's
pure form so I have an idea of how it will affect the final dish. Soooo
in my youthful foolishness, I tasted cooking "wine". As I recall, that
was followed immediately to a quick quick to pray to the porclean god...

Gawd that stuff's nasty...

Anyhow. Of course reds are good in some sauces, gravies, etc. I also use
them as a deglazing agent when I'm done browning beef or venison for
beef stew. This thread and the cold weather got me thinking about
that.... 'bout time to make up a batch of that. Mabye after the T-Day
leftovers subside....

and btw - Hi ya Janet! Been a while... ready for some more rolls?

--
Steve

On Nov 20, 7:48*pm, BuckK > wrote:
> I have cooked Weber's recipe for turkey with white wine grave and
> found it awesome. *I've always used a cooking wine for the gravy. *I'm
> not a wine person, so I'm wondering if there is a better wine that I
> should try.
>
> Link to recipe:http://www.weber.com/bbq/pub/recipe/...=poultry&r=273
>
> Thanks!


Everybody seems to be right on. I'd use a decent Chardonnay, you
can't go wrong with Chateau St. Michelle, any of the Berringer
products, Chateau St. Jean, Sterling, anything around 7-10 bux should
pare out well for the sauce. Also consider any of the Sauvignon
Blancs; (Fume Blanc, and other funky names for it), also are
respectable for a reasonable price, they offer little or no oak, but a
stronger grassy floral thing, very dry which should make a good
candidate for the gravy. Avoid the cheap chablis, as they're
fortified; the French Chablis is great, but a bit pricy for gravy at
30.00 per bottle. A dry reisling would work; ask for a dry one as
most of them are on the sweet side; not bad for thanksgiving, but let
the cranberries and jello molds provide the sweetness, as well as your
SO.

Pierre

On 21-Nov-2008, Steve Calvin > wrote:

> Brick wrote:
> > On 21-Nov-2008, Janet Wilder > wrote:
> <snip>
> >> Janet Wilder
> >
> > What everybody already said plus, you can add sautern and vermouth
> > to the list of elible wines. Reds are nice in some gravies. I use some
> > cabernet sauvignon and even pinot noir sometimes. I have the same
> > problem that Steve has, but it isn't terminal, so I make do.
> >
> > There is no "cooking" wine in my house. And no, I didn't drink it.
>
>
> lol, trust me Brick - you don't want to drink it. A LONG time ago when I
> was teaching myself to cook, dumbass me bought a bottle of it. Well,
> with most any flavor enhancer, spice, etc, I want to taste it in it's
> pure form so I have an idea of how it will affect the final dish. Soooo
> in my youthful foolishness, I tasted cooking "wine". As I recall, that
> was followed immediately to a quick quick to pray to the porclean god...
>
> Gawd that stuff's nasty...
>
> Anyhow. Of course reds are good in some sauces, gravies, etc. I also use
> them as a deglazing agent when I'm done browning beef or venison for
> beef stew. This thread and the cold weather got me thinking about
> that.... 'bout time to make up a batch of that. Mabye after the T-Day
> leftovers subside....
>
> and btw - Hi ya Janet! Been a while... ready for some more rolls?
>
> --
> Steve

My bad. I lied. I just found an unopened bottle of Chinese cooking wine
in my cupboard. 1.5% salt is says on an ad-on sticker at the bottom of
the original label. I can't imagine why I bought it. Must have been one of
my less coherent moments. I'll just give it to one of my less discerning
neighbors. I'll get rid of it and get credit for a good deed at the same
time.

I usually use a red wine with beef, especially for deglazing. I also use a
fair
amount of Mirin when I do stir-fry. For rice wine I like a decent Sake. I
don't actually claim to know what I'm doing, but I turn out a surprisingly
high percentage of delicious dishes.
--
Brick(Youth is wasted on young people)

>
> My bad. I lied. I just found an unopened bottle of Chinese cooking wine
> in my cupboard. 1.5% salt is says on an ad-on sticker at the bottom of
> the original label. I can't imagine why I bought it. Must have been one of
> my less coherent moments. I'll just give it to one of my less discerning
> neighbors. I'll get rid of it and get credit for a good deed at the same
> time.
>
> I usually use a red wine with beef, especially for deglazing. I also use a
> fair
> amount of Mirin when I do stir-fry. For rice wine I like a decent Sake. I
> don't actually claim to know what I'm doing, but I turn out a surprisingly
> high percentage of delicious dishes.

Mr. Bricker,

I do so want to eat at your house one day. We are two peas
in a pod.

Craig

Steve Calvin wrote:

> and btw - Hi ya Janet! Been a while... ready for some more rolls?

Hi, Steve.

We've been in Europe for a little over a month. The breads and rolls
were fabulous! I simply could not eat another one and I really have to
lose about 3 extra pounds I gained from eating too much bread <g>


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Brick wrote:

> amount of Mirin when I do stir-fry. For rice wine I like a decent Sake. I
> don't actually claim to know what I'm doing, but I turn out a surprisingly
> high percentage of delicious dishes.

Try using an inexpensive dry sherry in stir fry cooking. I've used it
for years and years and it's really good. Some one taught me the trick
of putting a hunk of fresh ginger into a small screw-top jar with dry
sherry to cover. Keep the jar in the fridge and use that ginger-infused
sherry for stir fry sauces.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On 22-Nov-2008, Janet Wilder > wrote:

> Brick wrote:
>
> > amount of Mirin when I do stir-fry. For rice wine I like a decent Sake.
> > I
> > don't actually claim to know what I'm doing, but I turn out a
> > surprisingly
> > high percentage of delicious dishes.
>
> Try using an inexpensive dry sherry in stir fry cooking. I've used it
> for years and years and it's really good. Some one taught me the trick
> of putting a hunk of fresh ginger into a small screw-top jar with dry
> sherry to cover. Keep the jar in the fridge and use that ginger-infused
> sherry for stir fry sauces.
>
> --
> Janet Wilder

Wow, I want to try that. Now where did I put that jar?

--
Brick(Youth is wasted on young people)
** Posted from http://www.teranews.com **

On Sun, 23 Nov 2008 01:42:42 GMT, "Brick"
> wrote:

>
>On 22-Nov-2008, Janet Wilder > wrote:
>
>> Brick wrote:
>>
>> > amount of Mirin when I do stir-fry. For rice wine I like a decent Sake.
>> > I
>> > don't actually claim to know what I'm doing, but I turn out a
>> > surprisingly
>> > high percentage of delicious dishes.
>>
>> Try using an inexpensive dry sherry in stir fry cooking. I've used it
>> for years and years and it's really good. Some one taught me the trick
>> of putting a hunk of fresh ginger into a small screw-top jar with dry
>> sherry to cover. Keep the jar in the fridge and use that ginger-infused
>> sherry for stir fry sauces.
>>
>> --
>> Janet Wilder
>
>Wow, I want to try that. Now where did I put that jar?

It's also a *great* way to preserve ginger. I've done just that for
years, but never thought of using the liquid for cooking instead of
using the ginger.

Desideria

Janet Wilder > wrote:
> Try using an inexpensive dry sherry in stir fry cooking. I've used it
> for years and years and it's really good. Some one taught me the trick
> of putting a hunk of fresh ginger into a small screw-top jar with dry
> sherry to cover. Keep the jar in the fridge and use that ginger-infused
> sherry for stir fry sauces.
>
> --
> Janet Wilder

Lord bless ya. I can stand anything with sherry in it. Not a shot at
all! If you like it great but apparently I just don't like sherry,
'cause I've tried it every-which-way you can think of, and in my book...
<BLECH>! JMO though, everyone's tastes vary.
--
Steve

On Sat, 22 Nov 2008 22:42:10 -0500, Steve Calvin
> wrote:

>Janet Wilder > wrote:
>> Try using an inexpensive dry sherry in stir fry cooking. I've used it
>> for years and years and it's really good. Some one taught me the trick
>> of putting a hunk of fresh ginger into a small screw-top jar with dry
>> sherry to cover. Keep the jar in the fridge and use that ginger-infused
>> sherry for stir fry sauces.
>>
>> --
>> Janet Wilder
>
>Lord bless ya. I can stand anything with sherry in it. Not a shot at
>all! If you like it great but apparently I just don't like sherry,
>'cause I've tried it every-which-way you can think of, and in my book...
><BLECH>! JMO though, everyone's tastes vary.

I've done the same trick, preserving ginger with whatever wine I had
handy. I'd figure that you could use whatever wine you wished, but
preferably something on the dry side if you planned to cook with it
later.

Desideria

Steve Calvin > wrote:
> Janet Wilder > wrote:
> > Try using an inexpensive dry sherry in stir fry cooking. I've used it
> > for years and years and it's really good. Some one taught me the trick
> > of putting a hunk of fresh ginger into a small screw-top jar with dry
> > sherry to cover. Keep the jar in the fridge and use that ginger-infused
> > sherry for stir fry sauces.

> Lord bless ya. I can stand anything with sherry in it. Not a shot at
> all! If you like it great but apparently I just don't like sherry,
> 'cause I've tried it every-which-way you can think of, and in my book...
> <BLECH>! JMO though, everyone's tastes vary.

I must agree, Steve. I like using a Dry Marsala (Sweet in marinaras).

--
Nick. Support severely wounded and disabled Veterans and their families!
I support them at https://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

"BuckK" > wrote in message
...
>I have cooked Weber's recipe for turkey with white wine grave and
> found it awesome. I've always used a cooking wine for the gravy. I'm
> not a wine person, so I'm wondering if there is a better wine that I
> should try.
>
> Link to recipe:
> http://www.weber.com/bbq/pub/recipe/...=poultry&r=273
>
> Thanks!
>
>
I follow Julia Child's advice and use dry vermouth. I think using the "wine
you're going to drink with the dish" is an absolute waste. There are lots of
very inexpensive wines that still have a very nice fruit taste, like "two
buck Church" at Trader Jose's. You don't need the subtleties of an expensive
wine nor the wine wood taste. Try the vermouth!

Cheers,

Theron

"BuckK" > wrote in message
...
>I have cooked Weber's recipe for turkey with white wine grave and
> found it awesome. I've always used a cooking wine for the gravy. I'm
> not a wine person, so I'm wondering if there is a better wine that I
> should try.
>
> Link to recipe:
> http://www.weber.com/bbq/pub/recipe/...=poultry&r=273
>
> Thanks!
>
>
Trader Joe's has a very inexpensive dry vermouth that we use for cooking.
I'd use at least one cup wine for four cups of stock.

Theron'

Brick wrote:

> My bad. I lied. I just found an unopened bottle of Chinese cooking wine
> in my cupboard. 1.5% salt is says on an ad-on sticker at the bottom of
> the original label. I can't imagine why I bought it. Must have been one of
> my less coherent moments. I'll just give it to one of my less discerning
> neighbors. I'll get rid of it and get credit for a good deed at the same
> time.

Chinese cooking wine is acceptable. Not for drinking, but for cooking.
It's the only kind of Shao Hsing wine you'll find here in the US. and
the real stuff tastes just as nasty as the cooking version so you won't
notice the difference.

=sw

Janet Wilder wrote:

> Try using an inexpensive dry sherry in stir fry cooking. I've used it
> for years and years and it's really good. Some one taught me the trick
> of putting a hunk of fresh ginger into a small screw-top jar with dry
> sherry to cover. Keep the jar in the fridge and use that ginger-infused
> sherry for stir fry sauces.

This is what I use most often for stir-fry's and sauces.

-sw

Sqwertz wrote:
> Chinese cooking wine is acceptable. Not for drinking, but for cooking.
> and the real stuff tastes just as nasty as the cooking version so you won't
> notice the difference.

So you'd want to use nasty tasting stuff.... why?

--
Steve

Steve Calvin wrote:
> Sqwertz wrote:
> > Chinese cooking wine is acceptable. Not for drinking, but for cooking.
>> and the real stuff tastes just as nasty as the cooking version so you
>> won't notice the difference.
>
> So you'd want to use nasty tasting stuff.... why?

Half the sauce ingredients you use for Chinese/SE Asian cooking smells
and tastes like shit until you mix it with other stuff and apply heat.
Only then does it becopme edible. Chinese wine is no exception. ;-)

-sw

>
>
> Half the sauce ingredients you use for Chinese/SE Asian cooking smells
> and tastes like shit until you mix it with other stuff and apply heat.
> Only then does it becopme edible. Chinese wine is no exception. ;-)
>
> -sw

For example: fish sauce

Craig

Craig Watts wrote:
>> Half the sauce ingredients you use for Chinese/SE Asian cooking
>> smells and tastes like shit until you mix it with other stuff and
>> apply heat. Only then does it becopme edible. Chinese wine is no
>> exception. ;-) -sw
>
> For example: fish sauce

You just got to squeeze rilly hard.

--
DougW
Usenet's source of irrelevant information since 1988

Craig Watts > wrote:

> > Half the sauce ingredients you use for Chinese/SE Asian cooking smells
> > and tastes like shit until you mix it with other stuff and apply heat.
> > Only then does it becopme edible. Chinese wine is no exception. ;-)

> For example: fish sauce

If you haven't grown up with these smells and tastes, acquiring an
appreciation of them takes some time. As Steve points out, when cooked into
a recipe, their contribution is delightful. With many, at first, too little
is better than too much, but they should never be completely eliminated. My
2¢.

--
Nick. Support severely wounded and disabled Veterans and their families!
I support them at https://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

Steve Calvin > wrote:

> Sqwertz wrote:
> > Chinese cooking wine is acceptable. Not for drinking, but for cooking.
>> and the real stuff tastes just as nasty as the cooking version so you won't
>> notice the difference.
>
> So you'd want to use nasty tasting stuff.... why?

Like I said - they both taste nasty. There is no lesser evil.

-sw

On Nov 20, 8:48*pm, BuckK > wrote:
> I have cooked Weber's recipe for turkey with white wine grave and
> found it awesome. *I've always used a cooking wine for the gravy. *I'm
> not a wine person, so I'm wondering if there is a better wine that I
> should try.
>
> Link to recipe:http://www.weber.com/bbq/pub/recipe/...=poultry&r=273
>
> Thanks!

I've never heard of anyone making gravy for their turkey. In
Greenland we eat turkey raw and frozen complete with stomach and
contents. When I emigrated to Canada, I brought that cuisine along
with me and find that it has gone over very well. The turkeys here
are however very small. We have 250 pounders there and they are
sometimes confused with baby caribou by foreigners.

OnceUponATimeThereWasMoi! wrote:
> On Nov 20, 8:48 pm, BuckK > wrote:
>> I have cooked Weber's recipe for turkey with white wine grave and
>> found it awesome. I've always used a cooking wine for the gravy. I'm
>> not a wine person, so I'm wondering if there is a better wine that I
>> should try.
>>
>> Link to recipe:http://www.weber.com/bbq/pub/recipe/...=poultry&r=273
>>
>> Thanks!
>
> I've never heard of anyone making gravy for their turkey. In
> Greenland we eat turkey raw and frozen complete with stomach and
> contents. When I emigrated to Canada, I brought that cuisine along
> with me and find that it has gone over very well. The turkeys here
> are however very small. We have 250 pounders there and they are
> sometimes confused with baby caribou by foreigners.

Most of our big turkeys are in the upper Northeast- around the place
called Washington DC. They're not really good for anything and unfit to
even eat.

--
Nonnymus-

Suppose you were an idiot.
And suppose you were a member of Congress....
But then I repeat myself.

-Mark Twain

Nonnymus wrote:

> Most of our big turkeys are in the upper Northeast- around the place
> called Washington DC. They're not really good for anything and unfit to
> even eat.
>

They're even more north than DC, but I ain't "goin' there"....

As far as being good for anything, I personally think they'd make great
target practice... (JUST KIDDING, Chill....)