Cooking Wine: Why it's bad for you

Friends, something I need to address before we carry on with the lectures.

Cooking wine. Don't use it.

I know, I know, it can be bought in the supermarket, it's in those nice small bottles, and it lasts a long time.

Do you know why it lasts so long? Anyone? Bueller?

Yup. That's right. It's SALTED. Now say it with me... "EEEEEEWWWWWWW!"

No one should ever use this stuff. That goes double for you, Ms. High Blood Pressure.

Wine is NOT supposed to be salted. EVER. It changes the fundamental flavour of wine. Plus it's an amount of salt that you can't control.

It's all about the flavour. Salted butter hides the fact that it might be going rancid. Or has picked up that funky fridge flavour. Which then affects the final flavour of the dish, because that salt distributes itself through the whole dish and allows the bad notes to come through.

That's not even including the fact that salted wine is just BAD. Bad flavour, bad texture, bad acids.

Do me a favour. Next time you're at the market, bypass the cooking wine. Buy everything you need for your meal, then head over to your local little wine store. Talk to someone. Tell them what you're making, and let them direct you to a nice inexpensive wine that you can use for three or four days, or drink, if you're so inclined.

Some small stores even have half bottles available for purchase. If you only need a cup or two of wine, grab one of these, and have at it.

Enjoy cooking!