Comments on: My New Cooking Wine – Temporary? or Permanent? http://mykoreankitchen.com/2007/04/05/my-new-cooking-wine-temporary-or-permanent/ A Practical Guide to Korean Food and Korean Fusion Food Tue, 16 Mar 2010 03:44:43 +1000 http://wordpress.org/?v=abc hourly 1 By: MutaKu http://mykoreankitchen.com/2007/04/05/my-new-cooking-wine-temporary-or-permanent/comment-page-1/#comment-6840 MutaKu Sat, 06 Oct 2007 15:53:48 +0000 http://mykoreankitchen.com/2007/04/05/my-new-cooking-wine-temporary-or-permanent/#comment-6840 Wine isn't part of my culture, but I use Japanese cooking wine, whenever I need a good rest. Because apparently even a little bit of alcohol knock me down. I bought it in Daiso, a japanese store, 2 SG$ for 300 ml. Quite cheap, probably because of the low alcohol level. Less than 20% from normal cooking wine. Wine isn’t part of my culture, but I use Japanese cooking wine, whenever I need a good rest. Because apparently even a little bit of alcohol knock me down. I bought it in Daiso, a japanese store, 2 SG$ for 300 ml. Quite cheap, probably because of the low alcohol level. Less than 20% from normal cooking wine.

]]> By: Sandra http://mykoreankitchen.com/2007/04/05/my-new-cooking-wine-temporary-or-permanent/comment-page-1/#comment-3114 Sandra Sat, 07 Apr 2007 02:49:59 +0000 http://mykoreankitchen.com/2007/04/05/my-new-cooking-wine-temporary-or-permanent/#comment-3114 I've actually been using rice vinegar. I think it has a sweet clear taste. I’ve actually been using rice vinegar. I think it has a sweet clear taste.

]]> By: Kat http://mykoreankitchen.com/2007/04/05/my-new-cooking-wine-temporary-or-permanent/comment-page-1/#comment-3110 Kat Fri, 06 Apr 2007 23:45:21 +0000 http://mykoreankitchen.com/2007/04/05/my-new-cooking-wine-temporary-or-permanent/#comment-3110 I use cooking rice wine (sake) for anything that needs wine or rice wine in it. Seems to work alright. I have heard that if you do cook with wine, you should use one that you would be willing to drink too. Good luck! I use cooking rice wine (sake) for anything that needs wine or rice wine in it. Seems to work alright. I have heard that if you do cook with wine, you should use one that you would be willing to drink too. Good luck!

]]> By: Harvey http://mykoreankitchen.com/2007/04/05/my-new-cooking-wine-temporary-or-permanent/comment-page-1/#comment-3104 Harvey Fri, 06 Apr 2007 14:46:54 +0000 http://mykoreankitchen.com/2007/04/05/my-new-cooking-wine-temporary-or-permanent/#comment-3104 Sheena/Sue - I sometimes use Shaoxing wine in marinades for Chinese stir-fries (e.g., chicken, red meat). It deepens the stir-fry but also leaves a slightly sweet taste afterwards. Although I prefer refined rice wine or mirin for a cleaner taste, I suppose Shaoxing could work as well. Sue - I definetely agree; overlapping ingredients across culinary boundaries is better than nothing. Maybe I'm just too much of a purist. :) Sheena/Sue – I sometimes use Shaoxing wine in marinades for Chinese stir-fries (e.g., chicken, red meat). It deepens the stir-fry but also leaves a slightly sweet taste afterwards. Although I prefer refined rice wine or mirin for a cleaner taste, I suppose Shaoxing could work as well.

Sue – I definetely agree; overlapping ingredients across culinary boundaries is better than nothing. Maybe I’m just too much of a purist. :)

]]> By: Jonathan D. http://mykoreankitchen.com/2007/04/05/my-new-cooking-wine-temporary-or-permanent/comment-page-1/#comment-3102 Jonathan D. Fri, 06 Apr 2007 12:44:50 +0000 http://mykoreankitchen.com/2007/04/05/my-new-cooking-wine-temporary-or-permanent/#comment-3102 This may seem obvious but have you looked for sake and soju at specifically Japanese markets. Wine shops generally don't know asian spirits and drinks so you might have better luck in a specificaly Japanese supermarket or grocery. In Los Angeles they all have inexpensive 4$ish 300ml bottles of the palatable Hakutsuru sake. What you paid for was probably better sake than you need for cooking. This may seem obvious but have you looked for sake and soju at specifically Japanese markets. Wine shops generally don’t know asian spirits and drinks so you might have better luck in a specificaly Japanese supermarket or grocery. In Los Angeles they all have inexpensive 4$ish 300ml bottles of the palatable Hakutsuru sake. What you paid for was probably better sake than you need for cooking.

]]>