Can You Use Rosé Wine To Cook With?

[Tilly2]

What would you cook in it or with it?
I've only ever used red or white but we have some rosé which is not that pleasant to drink and I don't want to waste it.

[Tilly2]

Did/do you keep a candle in the empty bottle, jeffa?

[jeffa]

Give over! Even I'm not THAT naff!

[Tilly2]

Ha!

[jeffa]

I cover them in cement and sea shells and make table lamps out of them. Obviously!

[Tilly2]

The ones in wicker baskets look good with a candle in them. Especially when all the wax has dribbled down the sides.

[jaynethepain]

If it's not pleasant to drink don't cook with it!

[jeffa]

Like olive oil?

[Clanad]

Humber… we'd also call it brisket… but it's a belly cut… cheap but flavorful when it's marinated or broiled. I've also known it as London Broil.

I think it's also similar to what you may call a skirt steak, but comes further back on the beef's belly and has very little fat, unlike the fairly fatty skirt...

[Old_Geezer]

I suspect that, since you can cook with white wine, those same dishes could have a white that has a pink tint (known as rosé wine) used as a substitute. You probably won't notice any difference. That stated, if the wine is not particularly pleasant to drink would you want to use it in your food ?

[Tilly2]

OG, it was not pleasant because it was so sweet and pop like. I prefer dry wine and the Rosé was too sweet and therefore unpleasant. It wasn't nasty or anything like that. Just too sweet for my palate.