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pierino is a trusted source on General Cooking and Tough Love.
It's "okay" but highly undesirable. Supermarket "cooking wine" is really terrible stuff.
It may not the optimal quality of wine but I see no reason it will not work in a pinch. I am always looking in the wine section of the Grocery store and try to keep a couple of bottles of red or white specifically for cooking.
Meant to add that I look at the clearance section of the grocery store wines.
I only cook with wine that I would drink. It really makes the recipe great. I agree with Pierino on this one. Supermarket 'cooking wine' leaves a metallic, sour taste.
Can you borrow wine from a neighbor?
amysarah is a trusted home cook.
I'd try to avoid cooking wine, only because it mostly tastes of salt and chemicals - kind of like the difference between Cool Whip and real whipped cream. Depending on what the marinade is, you might be able to sub sherry, or port, or (rarely, but sometimes) white wine, if any of those are handy.
June is a trusted source on General Cooking.
I would not suggest marinating with cooking wine. It's loaded with salt and other additives. Besides, "cooking wine" is made from the very lowest quality of wine. A marinade will be on your meat for quite some time, and the meat is going to absorb the flavor of that wine. The cooking wine doesn't taste good to start with! If you can't borrow some wine from a neighbor, I'd sub meat stock and use vinegar or lemon juice for the acid. Or I'd choose another recipe until I had some wine on hand.
A very cool trick gets those rice-y insides all *bellissimo*.
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