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I know that the forum has a number of 'foodies' so it must have a reasonable amount of professional chefs or serious amateurs.
Yesterday, I made a nice risotto as lunch for SWMBO and myself. Obviously, this involved opening a bottle of white wine.
As I was driving later that day, I popped the cork back into the bottle and put it into the fridge. It's still there ....
I know that from a drinking perspective, the wine will have a finite longevity.
Does the same apply from a cooking perspective ?
If so, what can I do to make use of wine I cook with but don't drink ? I've tried freezing it but the alcohol content means it just remains as frozen slush.
Yesterday, I made a nice risotto as lunch for SWMBO and myself. Obviously, this involved opening a bottle of white wine.
As I was driving later that day, I popped the cork back into the bottle and put it into the fridge. It's still there ....
I know that from a drinking perspective, the wine will have a finite longevity.
Does the same apply from a cooking perspective ?
If so, what can I do to make use of wine I cook with but don't drink ? I've tried freezing it but the alcohol content means it just remains as frozen slush.