Do you have any recommendations for cooking wines to keep on hand.
The drill down listed the Amontillado sherry.
Do these liquids keep for very long or should they be used up within a few days?
Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.
We do not recommend specific brands for cooking wines because their availability will vary depending where each student lives. If a recipe calls for dry white or full-bodied red, any "drinkable" wine will do. It doesn't have to be expensive but you should like the taste of it. Any wine store can help you make a selection. Boxed wines tend to keep longer so you can pour a bit from the spout as you need it. We have used inexpensive bottles of Amontillado sherry such as this one and they keep for quite some time. It's best to ask someone that is knowledgeable at the wine/liquor store about how long each brand can keep though. They are the experts. Cheers!