15
u/Iceyes33 1d ago
OK I put about a quarter cup in my sauce and the sauce tastes wonderful! Thank you everyone! 🥰
12
47
u/dlinquintess 1d ago
If you wouldn’t drink it, don’t cook with it
34
u/No_Sir_6649 1d ago
Most wine used in restaurants for cooking is cheap boxed wine.
82
u/karl_hungas 1d ago
But id drink that
23
5
7
u/GearhedMG 1d ago
I refuse to eat at a restaurant if they are not using Leroy Musigny Grand Cru to cook with.
1
u/No_Sir_6649 1d ago
Circle jerk wine?
4
u/GearhedMG 1d ago
I honestly have no idea, I don't drink wine, I just looked up the most expensive bottles of wine sold
2
7
2
2
u/Iceyes33 1d ago
It tastes ok. How much would you add to 56 ounces of sauce?
4
u/frijolita_bonita 1d ago
I’d add all of it to the onion/beef and let it simmer and reduce a bit. Maybe 15 minutes. Before adding the tomatoes
2
2
u/DoubleLigero85 1d ago
General rule of thumb is if you wouldn't drink it you shouldn't cook with it.
1
1
u/ThinkPath1999 1d ago
Just a couple of days ago, I used about a cup of old white wine that was in the fridge to make some pasta. I forget exactly how long it's been in there, but it's at least 6 months. I smelled it and it smelled normal so I used it and it was fine.
1
u/Raindancer2024 1d ago
If it's vinegary, use it bit of it instead to deglaze your frying pan when cooking meat; then use that with a bit of rice or wheat flour to make a gravy for your meat.
1
1
u/ButterPotatoHead 1d ago
Yes definitely, if it's been in the fridge it's fine. If it has been left out at room temp it can turn into vinegar which would ruin anything you cook with it. Just give it a quick sniff and/or taste and you'll know immediately.
1
u/Amazing-Wave4704 1d ago
I would say NO. but other posters are right - take a sip and if you dont spit it out, I guess go ahead.
1
1
1
u/gigashadowwolf 1d ago
I just did the same thing and it turned out great!
But here is the tip, taste it before you try to use it.
The common rule of thumb is if you wouldn't drink it, don't use it, but that's not quite true. It doesn't have to be quite tasty enough that you would actually want to drink it as it is now. It can still be used if it tastes just a little off and vinegary. The acid of the tomato sauce will mask that up to a point.
There is no health risk or anything, no one will get sick. If it tastes BAD though, there is a good chance as it reduces that bad taste will only get stronger and more concentrated.
For reference, when I made my sauce a few days ago, I had 3 old bottles of red wine I had forgotten about and only just rediscovered after I bought some new wine. They ranged from being open for 5 months to being open for 1 month. Contrary to what you'd expect, the 4 month one was somehow fine, drinkable even. It was admittedly a pretty expensive bottle though. I was really pissed at myself for not having finished it shortly after I had actually opened it. I thought I had. The one month one was the one I couldn't use. It tasted like straight up vinegar.
0
u/Iceyes33 1d ago
Were all your bottles of opened red wine stored in the refrigerator?
0
u/gigashadowwolf 1d ago
Yes. In a wine fridge.
And admittedly also, they all were also sealed with vacu vin wine stoppers, which makes them last longer too.
1
u/Iceyes33 1d ago
Yes I would love to get a few of those.
1
u/gigashadowwolf 1d ago
Yeah, the off brand ones are really cheap on Amazon. I like them. They don't make a night and day difference, but they definitely do last a little longer than standard wine stoppers or putting the cork back in.
0
0
0
-2
u/CopperGoldCrimson 1d ago
Don't do it. I only recently figured out things go bad even if they don't seem off--RIP three months of increasingly nasty hummus (rancid tahini). Putting things in food is supposed to make them taste better; rancid wine is not going to improve the flavour profile of your sauce.
32
u/kittenrice 1d ago
If it still tastes good, then go for it.