Can you drink cooking wine?

The solution to this is simple. For safety purposes, just drink wine designated for drinking while leave cooking wine for cooking dishes. If you experiment just to see how one particular wine differs from the other, then you're just risking your health unnecessarily. Still, as you well know, excessive wine intake has its own health ramifications so better drink moderately.

 

Cooking wine has added salt and other artificial flavorings. It's safe to drink but I would not because it will probably taste horrible. There's really no reason to buy cooking wine at all. Just buy regular wine and add salt directly to the food while you are cooking. If you only use small amounts, look for small (15 oz) individually packaged box wine containers. They are 3-5 dollars from the grocery store. Or you could buy a full sized box wine container and keep it in your pantry. The vacuum sealed bag in the boxes will keep the wine good for a long time.

 

Just like what @xtinx said, just leave cooking wine to cook and drinking wine to drink. I've read somewhere that cooking wine, aside from salt, contains grapes of inferior quality. Even most chefs disclosed that they use quality drinking wine to cook their special dishes.
The only advantage of cooking wine is the price and longer storage period (after it has been opened) and this is due to the salt content.

 

I don't think it would be unsafe to drink as you are adding it to food that will be eaten. I've never seen the point of cooking wine, though when friends do cook and someone wants to add some of my expensive wine to the meal I cringe!

I use a cheaper wine or wine that has gone flat for cooking. I don't like salt in my dishes and control it as much as I can. I wouldn't drink cooking wine and I'm not sure why you would want to?

 

Sometimes whether you CAN do something and whether you SHOULD do something are two hugely different things, and I think this definitely falls into that category. Yes, you can drink cooking wine. Apart from possibly making you feel sick and leaving a terrible taste in your mouth, it won't actually be harmful to you, but there's a reason it's intended to be part of the cooking process and not for drinking along with your meal. I would just stick to wines that are actually intended for drinking. (If horrible wine is your thing, there are plenty of those under the traditional category, too )

 

I can drink cooking wine but I do not like to drink them. They are not as delicious as the wine designed for drinking. I used them for cooking purposes only.

I believe that the cooking wine is in inferior quality to wine designed for drinking purposes. I do not cook with very expensive cooking wines as they will get evaporated in my cooking process. Therefore, I am curious why someone would like to drink the cooking wine.

 

The fact that you are asking this question pretty much tells me that you already drinking cooking wine. I could probably even contend that you are only asking this question because you read or saw something horrible. With that being said I do not think you should be drinking cooking wine. The only reason I have for this is because it taste absolutely horrible and at times salty.

 

From what I've been told, cooking wine was concocted to keep the chefs from getting sloshed on the wine while cooking in the kitchen. That said, in any kitchen I've ever worked in that used wine in their dishes, it was always boxed wine. That makes sense though since there are plenty of reasonably priced high quality box wines out there that are just as good as if not better than bottles of wines selling for $15-20 a piece.

Even the "two buck chuck" wine they sell at places like Trader Joe's or Marc's is not only cheaper than what you would pay for a bottle of cooking wine, but it's also a great table wine. And you can't beet $3 a bottle (it's $3 in my area despite it's nickname). I think even Mad Dog costs more than that, lol.

As far as drinking cooking wine, why put yourself through the misery?

That said, I don't abhor cooking wines either though, in fact I've mentioned on here before that I actually like the Marsala cooking wine. It's got just the right amount of salt in it that you don't need to add any salt at all when making chicken marsala, not the chicken, the mushrooms, the sauce, nothing. It's also not too overly sweet like some of the regular bottled marsala wines can be. Unless you know a reliable brand of marsala to buy, some of them are way too sweet and ruin the dish imo.

 

I tried cooking wine once, and it tasted terrible. Since I do not use wine a lot when I am cooking anyway, when i did use it, I jusst used a bit of regular table wine that I already had. It didn't seem to make sense to spend money for a special wine just for cooking.
Beer is also something that I sometimes used when cooking, and in that case, I did get the cheapest beer that I could buy, since I was only going to use it to cook with and not drink it.
Beer is great for making biscuits , quick breads, and cinnamon rolls. It gives the biscuit dough a flavor similar to a bread that has been made using a yeast dough; but it is much faster, since you just add the beer as the liquid and do not need to let anything rise like you do with regular yeast rolls.

 

I agree to this. When you buy wine for cooking, let it be cooking and buy a wine which is designed for drinking. But I'm sure the wine for cooking has no harmful element and from what I understand, it has lesser alcohol content than the wine for drinking. But if you want to try drinking the wine for cooking, you can try it yourself just to confirm what I am saying.

 

The best wine to use is natural wine, from what I understand. I personally dislike the taste of alcohol in my food so I don't have much experience with this, but it know a lot of my favorite asian dishes require some rice wine or similarly subtle wines to cook with, which I think are probably okay to drink but maybe isn't too pleasant unless it is used to cook with food. I think western wines lend themselves more to drinking since they are intended for that primarily, but from what I understand some of the eastern wines are made specifically for cooking.

 

Although - as I think I mentioned in another thread on a similar topic - I didn't even know that there was such a thing as specialist cooking wine - as where I live - if we are adding wine to food we generally add what we would normally drink - I would assume that as cooking wine is sold as a food ingredient - its highly unlikely that it would be unsafe - either in food or drunk in the ordinary way.

However -as specialist food items are generally well overpriced and not necessarily that good either and therefore cooking wine probably wouldn't taste that good - as there are an abundance of inexpensive but very palatable wines available these days - I think perhaps the better alternative might be to consider the latter - especially as - not only would it be more cost effective to buy an inexpensive wine - both to cook with and drink - but it would very likely taste a whole lot better too.

 

Cooking wine usually is more expensive than regular wine. As others have pointed out, the additives make it taste horrible and since it will cost you more money in the long run, it's better to not to drink cooking wine. If you want to drink some wine, buy "regular" wine. It will save you a lot of money especially if drinking wine gets to be a habit.

 

I didn't know a thing about what makes cooking wine different from regular drinking wine. We have some cooking wine bottles given as gifts but we don't cook with it. Yh eh kind of just sit there collecting dust. I would suggest instead of wasting money on cooking wine just buy the regular drinking wine.

 

Oh come off it, of course there's no methanol in cooking wine. It's designed for use in food after all!

However, if you're at the stage where there's no drink in the house and you're considering necking the cooking wine, now might be the time to talk to AA.