- Jan 2, 2006
- 10,455
- 35
- 91
I want to use reds and whites for cooking, but since I don't drink, I don't use wine that often, and because recipes never really require a ton of wine during cooking, it's always hard to use a full bottle of wine before it spoils and turns way too acidic.
Any recommendations for how to extend a bottle of wine almost indefinitely?
- One of those wine saver things?
- Freeze the wine into cubes?
- Separate the wine into individual little bottles and only open them one at a time?
- Uhhh... Add salt to turn it into cooking wine that doesn't spoil?
Any recommendations for how to extend a bottle of wine almost indefinitely?
- One of those wine saver things?
- Freeze the wine into cubes?
- Separate the wine into individual little bottles and only open them one at a time?
- Uhhh... Add salt to turn it into cooking wine that doesn't spoil?