1 reply to this topic
#1
cabrales
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- legacy participant
- 5,007 posts
Posted 02 December 2002 - 11:28 AM
I'd be interested in some examples of dishes in which certain Chinese wines are utilized for braising (e.g., in certain abalone preparations), are included in a marinade or sauce or are otherwise deployed. What might the unusual taste or aroma qualities of certain Chinese wines utilized in cooking be, in your assessment?
#2
eatingwitheddie
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- participating member
- 553 posts
Posted 03 December 2002 - 02:40 PM
I do most of my cooking with Shaoshing rice wine and then with dry sherry. Shaoshing has a more pronounced taste and is good for a dish like Sliced Fish w Wine Sauce. Sherry is less discernable. I don't use other types of Chinese wine and would be interested in getting information from those who doI'd be interested in some examples of dishes in which certain Chinese wines are utilized for braising (e.g., in certain abalone preparations), are included in a marinade or sauce or are otherwise deployed. What might the unusual taste or aroma qualities of certain Chinese wines utilized in cooking be, in your assessment?
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