From
<http://dinersjournal.blogs.nytimes.com/2008/08/07/harold-mcgee-on-vermouth-as-cooking-wine/>

Harold McGee on Vermouth as Cooking Wine

By The New York Times

Q: Can either sweet or dry vermouth be substituted for red or white wine
when cooking?

- Posted by Jay Justin

Harold McGee replies: If you substitute vermouth for wine in cooking,
you'll get different flavors, especially if you use a sweet vermouth.
Vermouths are otherwise characterless white wines flavored with herbs
and spices, and they're fortified and so more alcoholic than table
wines. You'd probably need to cook the dish longer to get the alcohol
flavor out of it.

In article >,
(Victor Sack) wrote:

> From
> <http://dinersjournal.blogs.nytimes.c...on-vermouth-as
> -cooking-wine/>
>
> Harold McGee on Vermouth as Cooking Wine
>
> By The New York Times
>
> Q: Can either sweet or dry vermouth be substituted for red or white wine
> when cooking?
>
> - Posted by Jay Justin
>
> Harold McGee replies: If you substitute vermouth for wine in cooking,
> you'll get different flavors, especially if you use a sweet vermouth.
> Vermouths are otherwise characterless white wines flavored with herbs
> and spices, and they're fortified and so more alcoholic than table
> wines. You'd probably need to cook the dish longer to get the alcohol
> flavor out of it.

Time is not an issue. We are talking about a minute or so. I recommend
dry vermouth for saute dishes like veal scallops or chicken saute sec.
Dredge the meat in seasoned flour, brown in a saute pan with olive oil,
add chopped parsley, scallions, garlic, rosemary and mushrooms and
soften. Add dry vermouth and a little stock, turn up the heat and reduce
and then cook at a lower temp long enough to insure doneness. You can
flambe with brandy to increase the complexity.

D.M.

On Tue, 24 Mar 2009 23:57:14 +0100, (Victor Sack)
wrote:

>Vermouths are otherwise characterless white wines flavored with herbs
>and spices,

so they have flavor.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Victor Sack > wrote:

> Q: Can either sweet or dry vermouth be substituted for red or white wine
> when cooking?

I did this last week. I was planning to add some white wine to
some mushrooms I was sauteing, but found I did not have any.
I used some dry vermouth instead. Worked out well. It was
either the vermouth or some kir, and the kir sure didn't seem
like a good idea . . .

Bill Ranck
Blacksburg, Va.

Don Martinich > wrote:

> (Victor Sack) wrote:
> >
> > Harold McGee replies: If you substitute vermouth for wine in cooking,
> > you'll get different flavors, especially if you use a sweet vermouth.
> > Vermouths are otherwise characterless white wines flavored with herbs
> > and spices, and they're fortified and so more alcoholic than table
> > wines. You'd probably need to cook the dish longer to get the alcohol
> > flavor out of it.
>
> Time is not an issue. We are talking about a minute or so.

Surely it depends on the dish? What about some relatively
briefly-cooked stews and such? Fish ones come to mind, particularly.
Time might be of the essence in such cases.#

A minute or so would be using the vermouth instead of wine for
deglazing.

Victor