How long does wine keep when opened?

cats_whiskers

I usually find a bottle of red wine can keep for about 3 to 4 days after opening although this is using one of the rubber top style bottle top sealers bought from the supermarket. Although definately not kept in the fridge.

I have sometimes bought some of the small bottles/cans that Sainsburys and Asda sell, they contain enough for one large glass of wine. Can work out a little more expensive but no wastage.

Also agree with using left over wine in cooking. How about making Red Wine and Sausage Risotto. Mostly using store cupboard ingredients.
2tsp olive oil, pack of sausages ( i use vegetarian sausages), 2 cloves garlic chopped, 1 onion, 500g risotto rice, 150ml red wine, 1.5 litres of hot stock ( either vegetable or chicken).

Grill the sausages, meanwhile heat the oil in a pan and fry the onion and garlic until soft. Stir in the rice and red wine, cook on high for 2 mins until wine has evaporated. Pour in half the stock and cook for 10 mins or until liquid has evaporated, stirring from time to time. Add the remaining stock and continue to cook gently until all the liquid has been absorbed and the rice is tender. Chop each sausage into 4 or 5 pieces and add to the rice. Sprinkle with parmesan and black pepper. (serves4)

Cats x

thriftmonster

Nix143 wrote:

Got to agree with phatmouse, if you can't drink it then please dont cook with it, you could turn your potentially lovely food sour and not nice tasting

I have to admit that we have a bottle of leftover wine in the kitchen permanently for cooking :eek: - I keep adding bits of leftovers from other bottles. It has never adversely affected the flavour of anything I have cooked,

cats_whiskers

I usually find a bottle of red wine can keep for about 3 to 4 days after opening although this is using one of the rubber top style bottle top sealers bought from the supermarket. Although definately not kept in the fridge.

I have sometimes bought some of the small bottles/cans that Sainsburys and Asda sell, they contain enough for one large glass of wine. Can work out a little more expensive but no wastage.

Also agree with using left over wine in cooking. How about making Red Wine and Sausage Risotto. Mostly using store cupboard ingredients.
2tsp olive oil, pack of sausages ( i use vegetarian sausages), 2 cloves garlic chopped, 1 onion, 500g risotto rice, 150ml red wine, 1.5 litres of hot stock ( either vegetable or chicken).

Grill the sausages, meanwhile heat the oil in a pan and fry the onion and garlic until soft. Stir in the rice and red wine, cook on high for 2 mins until wine has evaporated. Pour in half the stock and cook for 10 mins or until liquid has evaporated, stirring from time to time. Add the remaining stock and continue to cook gently until all the liquid has been absorbed and the rice is tender. Chop each sausage into 4 or 5 pieces and add to the rice. Sprinkle with parmesan and black pepper. (serves4)

Cats x

weeg

Can I freeze raw veggies? Specifically broccoli (today) but what about stuff for future reference?

I’ve got a big lump of the stuff and it doesn’t look like I’m going to get it eaten before it goes yellow and soggy, and waste is obviously bad.

It’s always good to peruse the reduced-to-clear armed with specialist knowledge I find.

Linda32

Hello,

My M&S frezzer cook book (Old book bought at a flea market :money: )

Says this:-

Preparation: Choose compact head, cut off woody stalks and trim to an even length.

Blanching time: Thin stalks - 3 mins, Thick Stalks - 4 mins

Packing Pack head to tail in polythene bags or rigid containers, or open feeze then pack as above.

To use: Plunge frozen into boiling salted water and cook for 5-8 minutes

Personally I'd cook for about half that time.

weeg

But what if I don't want to boil them? I guess steaming them for a few mins wouldn't hurt.

Sounds a very useful book!

Alfietinker

If you're unsure what is good frozen, take a look round the frozen veggy section - anything there is a safe bet. Some veggies suggest blanching although I must admit I've only done this for broccoli and broad beans to keep the colour, I haven't bothered otherwise.

donna73

i've frozen brocoli and cauli -just cut it up &bunged it in a bag!!, also done the same with carrots to avoid wasting them.
i've frozen tomatoes whole and then used them for cooking, all were fine

Little_Miss_Saver

There is only me and DS so I often freeze Broccolli & Cauli in portions. I steam them from frozen and they are OK. However, I did this with carrots but they didn't taste as nice and were a bit soggy (think I steamed them for too long!!)

LMS xx

Justamum

The only frozen veg I use are peas, sweetcorn and spinach because I don't like the texture of the bought frozen veg. Is home frozen veg better?

The other day I bought a bag of Iceland frozen sliced mushrooms - 750g for £1. Hopefully they will be good on pizzas, but if they are soggy and tasteless I won't bother in future, even though they are much cheaper than fresh ones - 454g for £1.19.