Saturday, February 27, 2010

Cooking With Wine

When cooking with wine, cognac or a liqueur, never use a quality you wouldn't consume. Especially if you're making a wine sauce. The same goes with liquor. I have a recipe for bourbon mashed potatoes. It's paired with a wild game meat. I use Maker's Mark. Just keep this in the back of your mind, if you would not drink it, don't cook with it.

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