shaoxing cooking wine substitute

They tend to be too salty. Shaoxing Wine, or Chinese cooking wine, has a distinct flavor that lends Chinese dishes their characteristic flavor. But in general, when I'm out of Shaoxing, I use sherry. That is why, if you can’t seem to find any anywhere, use any of these 5 options, instead. This wine is aged for 10 or more years and tastes similar to dry sherry. It comes closest in flavor to Shaoxing rice wine (also spelled Shao-hsing or Shaohsing), an amber-colored wine made with glutinous rice, wheat yeast, and spring water. To me at least they taste quite different and aren't really interchangeable. I'm planning on making a stir fried ginger beef this week. The sherry colored ones are typically what most people use to cook with, and what most people think of when you say Shaoxing wine. Shaoxing wine is a Chinese rice wine used for drinking and cooking. I'll probably end up using Sherry. Read the Shaoxing wine substitute discussion from the Chowhound Home Cooking, Chinese food community. The bottle probably looks like this: http://cdn.biggestmenu.com/00/00/39/836914e0030f3cd6_m.jpg . Are they reasonable interchangeable? Try using this chinese pickle sauce. Try to find sherry bottles with ‘dry’ or ‘pale dry’ labels. ALL RIGHTS RESERVED. Shaoxing is used for it's flavor, like wine would be used. Not sure if this helps. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Just keep doing what you're doing. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. Most people I know typically avoid the salted ones. A little bit of Shaoxing wine can add depth and a unique savory flavor to any dish. leaves little to no alcohol in the food but I am still not quite comfortable cooking or having this in the house. As far as brands go, I think your Chinese cooking will take a huge step up if you start cooking with, even the cheapest of the latter stuff rather than using sherry or the heavily salted stuff. Press question mark to learn the rest of the keyboard shortcuts. I decided to head out to my Asian market today. I made a recipe years ago for a pork loin with a cooked grape sauce that approximated the taste of wine nicely. Shaoxing Wine also known as Chinese Cooking Wine is a rice wine used in Chinese recipes. Press J to jump to the feed. These have a sweet rice flavor, not unlike sake. Shaoxing wine is a variety of fermented red yeast rice wine. It is much sweeter than shaoxing, so use less mirin than the recipe calls for. It was pretty good. Bonus Story: I don't know how legit the story is, but my father tells me it's called "daughter red" wine because when a daughter is born, the father will make a batch of rice wine and then bury it into the ground in a sealed earthenware pot. Appreciate the response. It’s a tenderizer, adds moisture and is a key ingredient when making a de-glaze. They are heavily salted to discourage direct consumption. Aged for 10 years, it has a potent flavor and an alcoholic content of 16-20%. I can't find this ingredient in my area. Available at liquor stores, pale dry sherry is the most commonly recommended substitute for rice wine. For what it's worth, it's worth a trip to a an Asian grocer to buy a bottle, which usually run < $3 where I am in Chicago. Really low in alcohol and it has salt in it so you really can't drink it. Using Shaoxing wine can seem intimidating as part of Chinese cooking. by Caitlin M. 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Unfortunately, while rice wine is readily available at Chinese and Asian groceries, it is not always easy to find at regular local supermarkets. I don't usually recommend cooking with this stuff. First, congratulations on your sobriety. You may unsubscribe at any time. The added salt also means you avoid paying tax on an otherwise alcohol product - again, they assume you're not going to be drinking this stuff straight. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. It's tough not having the specified ingredient around, but not insurmountable. This rice is red because of the presence of a very colorful mold (that I would look up for you if I had more time!). Looks like you're using new Reddit on an old browser. It'll take some trial and error to get what you're looking for without the wine itself. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. Your sobriety (or, frankly, your level of comfort in your home by not having the booze around) is much more important than the tiny flavor nuances that may or may not be there. You say it tastes good... You aren't missing much. Hopefully I can find some. The key is scaling back but... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Join the discussion today. This type of rice wine is reddish-brown, and originated from Shaoxing in China. Are there any 'best' brands or brands to avoid? Shaoxing has a subtle flavor, so as long you're getting your sweetness from somewhere I don't think the recipes should be terribly far off. The key in Shaoxing is that it has a kind of wheaty-sweet flavor going on. The ideal Shaoxing wine substitute is pale dry sherry, which can also be used in place of other amber-colored rice wines. What emerges from the bottle is a smooth, dark red rice wine...thus the name 女儿红. Since rice wine can be ha… A not too sweet sherry will do the trick. The recipe calls for shaoxing wine in both the beef marinade and the stir fry sauce. I personally avoid the ones made in China, but that's mostly just paranoia on my part. These are usually labeled as "cooking rice wine". Thanks. We have no specialty stores to check in either (although, I will be looking in Bulk Barn tomorrow as a last hope). Pecan Pie or Pumpkin Pie: Which One Wins Thanksgiving?

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