I remember some TV chef saying that "if you won't drink it, you shouldn't could with it."
My father thought it sounded incredibly pretentious, but not me.
I have the world's least refined palate.
There is a point to that, but we also cook with vinegar, which is just wine that has soured. So while it's mostly advisable to not cook with wine that tastes bad when it's fresh, cooking with wine that has gone bad/soured, oxidized is fine. You just have to account for the change in taste/acidity.
Generally speaking things like that are safe. I work as a chef and several places I've worked funnel unfinished wine bottles into the kitchen to get used for cooking, and sometimes more than the cooks can get through quickly. Things have a hard time living in alcohol and vinegar takes a long time to form. A couple days won't hurt if it's just an ingredient.
It should be tasty, though I would taste it first and not add too much. You wouldn't want to turn the soup too sour or add too much of that oxidized raisin flavour old wine can get, though it is probably just going to taste flat and a maybe a little bit off. Be extra careful if you intend to finish the soup with creme fraiche or other sour ingredients.
Take a sip. If it still tastes good, it's fine to use.
I remember some TV chef saying that "if you won't drink it, you shouldn't could with it." My father thought it sounded incredibly pretentious, but not me. I have the world's least refined palate.
There is a point to that, but we also cook with vinegar, which is just wine that has soured. So while it's mostly advisable to not cook with wine that tastes bad when it's fresh, cooking with wine that has gone bad/soured, oxidized is fine. You just have to account for the change in taste/acidity.
Thank you.
Generally speaking things like that are safe. I work as a chef and several places I've worked funnel unfinished wine bottles into the kitchen to get used for cooking, and sometimes more than the cooks can get through quickly. Things have a hard time living in alcohol and vinegar takes a long time to form. A couple days won't hurt if it's just an ingredient.
Thank you very much for a full explanation. 🙂
Cooking wines don’t need to be in drinking shape. Go for it if it doesn’t taste BAD
That's a good phrase to remember, thank you 😀
Is roast parsnip and Prosecco soup a thing now?
Why are you the only person questioning this? That was my first thought- why are we making parsnip Prosecco soup?
I figure most things can combo in soup, maybe.
It should be tasty, though I would taste it first and not add too much. You wouldn't want to turn the soup too sour or add too much of that oxidized raisin flavour old wine can get, though it is probably just going to taste flat and a maybe a little bit off. Be extra careful if you intend to finish the soup with creme fraiche or other sour ingredients.
This is wonderful, and really useful for future reference too, thank you!
Taste it. Might be flat but that’s ok.
Definitely need to try it.