MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 05-23-2013, 11:42 AM   #1
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
Default Vermouth?

I want to try a bean recipe that calls for vermouth. I have not cooked with it before. Is there a substitute I could use or should I use the real stuff?

Thank you for any help.
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote




Old 05-23-2013, 11:53 AM   #2
Monty1204
Knows what a fatty is.
 
Monty1204's Avatar
 
Join Date: 05-17-13
Location: Saint Cloud, Florida
Default

Vermouth is used in martinis and drinks of the sort. I have seen its used in sauces ( My dad is a chef ) but I can't think of a substitution. I have it in my drink cabinet so i would use it. Go for the real stuff and what ever you have left over make some good drinks
Monty1204 is offline   Reply With Quote


Thanks from:--->
Old 05-23-2013, 11:54 AM   #3
rocketmanray
Full Fledged Farker
 
Join Date: 02-02-09
Location: Cocoa Beach, FL
Default

+1 with Monty1204
rocketmanray is offline   Reply With Quote


Thanks from:--->
Old 05-23-2013, 11:54 AM   #4
MS2SB
is One Chatty Farker
 
Join Date: 06-28-10
Location: Bothell, WA
Default

Does it call for dry or sweet?
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space
MS2SB is offline   Reply With Quote


Thanks from: --->
Old 05-23-2013, 11:54 AM   #5
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

I'd use the real stuff. The aromatics from botanicals is what really makes it. You can get small bottles and if there's any leftover, Martini time!
__________________
Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote


Thanks from:--->
Old 05-23-2013, 12:09 PM   #6
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
Default

Thank you Monty and Ray!


Quote:
Originally Posted by MS2SB View Post
Does it call for dry or sweet?
Dave it calls for dry. I didn't even know there was a difference. lol

Guerry Thanks! I've had one martini in my life. I'm a light weight.


Thanks for the info everyone, I'm heading to the store to see what I can find.
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Old 05-23-2013, 12:14 PM   #7
aawa
Babbling Farker
 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach, VA
Default

Vermouth is a fortified wine. Like deguerre said, it is the botanicals it is fortified with that really makes it what it is. But if you can't find any you can use a dry white wine but it won't have the same aromatic effect that vermouth imparts.
__________________
~Ren~
Fat Kids Club Founding Member
aawa is offline   Reply With Quote


Thanks from:--->
Old 05-23-2013, 12:27 PM   #8
OutlawSwine
is one Smokin' Farker

 
OutlawSwine's Avatar
 
Join Date: 01-11-10
Location: Sylvan Springs, Al
Default

Quote:
Originally Posted by aawa View Post
Vermouth is a fortified wine. Like deguerre said, it is the botanicals it is fortified with that really makes it what it is. But if you can't find any you can use a dry white wine but it won't have the same aromatic effect that vermouth imparts.
^^^ Nailed it.
__________________
Preston - Facebook, Twitter
Twisted Dixie BBQ
OutlawSwine is offline   Reply With Quote


Thanks from: --->
Old 05-23-2013, 01:11 PM   #9
MS2SB
is One Chatty Farker
 
Join Date: 06-28-10
Location: Bothell, WA
Default

Quote:
Originally Posted by aawa View Post
Vermouth is a fortified wine. Like deguerre said, it is the botanicals it is fortified with that really makes it what it is. But if you can't find any you can use a dry white wine but it won't have the same aromatic effect that vermouth imparts.
This is a perfect suggestion for dry. If it had been sweet vermouth you could have swapped out a sweeter red wine like sherry, madeira, marsala or maybe even a port.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space
MS2SB is offline   Reply With Quote


Thanks from:--->
Old 05-23-2013, 02:24 PM   #10
Churrasqueiro Bob
Full Fledged Farker
 
Join Date: 06-14-11
Location: Boston, MA
Default

That reminds of the limerick,

There once was a man named McSweeney
who spilled some gin on his ......
just to be couth
he added Vermouth
and slipped his girl a martini.

Churrasqueiro Bob is offline   Reply With Quote


Thanks from: --->
Old 05-23-2013, 11:08 PM   #11
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
Default

lol Bob!

Thanks for the info and help everyone. I picked up a bottle of dry and one of sweet. Maybe I'll find a use for both.
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Old 05-23-2013, 11:10 PM   #12
aawa
Babbling Farker
 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach, VA
Default

Quote:
Originally Posted by cowgirl View Post
lol Bob!

Thanks for the info and help everyone. I picked up a bottle of dry and one of sweet. Maybe I'll find a use for both.
You can make a manhattan and old fashion with the sweet vermouth!

Both dry and sweet vermouth taste dispicable if you try to taste it by itself. Mixed in cocktails or in cooking and it is very dericious!
__________________
~Ren~
Fat Kids Club Founding Member
aawa is offline   Reply With Quote


Thanks from: --->
Old 05-23-2013, 11:18 PM   #13
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
Default

Quote:
Originally Posted by aawa View Post
You can make a manhattan and old fashion with the sweet vermouth!

Both dry and sweet vermouth taste dispicable if you try to taste it by itself. Mixed in cocktails or in cooking and it is very dericious!
Thank you! Could you give me a recipe for either one... I've not tried them before. I appreciate your help!
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Old 05-23-2013, 11:27 PM   #14
caseydog
somebody shut me the fark up.
 
caseydog's Avatar
 
Join Date: 07-08-10
Location: Texas
Default

Quote:
Originally Posted by cowgirl View Post
Thank you Monty and Ray!




Dave it calls for dry. I didn't even know there was a difference. lol

Guerry Thanks! I've had one martini in my life. I'm a light weight.


Thanks for the info everyone, I'm heading to the store to see what I can find.
If it calls for dry vermouth, I think you could substitute a dry white wine. Vermouth is a wine fortified with herbs, spices and other aromatics. IMO, a dry white wine would work, and if the recipe called for sweet vermouth, you could substitute a sweet red wine. I'm guessing the recipe calls for a small amount of vermouth, since a little goes a long way.

Also, for the lightweight in you, keep in mind, when you cook with alcohol, almost all of the alcohol evaporates, leaving behind the flavors of the beverage.

CD
caseydog is offline   Reply With Quote


Thanks from:--->
Old 05-23-2013, 11:31 PM   #15
MS2SB
is One Chatty Farker
 
Join Date: 06-28-10
Location: Bothell, WA
Default

Martini: put a few drops of dry vermouth into a martini glass, roll around until glass is coated and then shake out. Place 2.5oz gin into cocktail shaker filled with ice and shake gently (don't bruise the booze) strain into vermouth coated glass and add skewer of cocktail olives.

Dry Martini: Pass vermouth bottle over top of martini glass without any vermouth actually leaving bottle. Follow shaking & pouring advice above.

Manhattan: Follow glass coating step from standard martini recipe above using sweet vermouth. Use 2.5 oz of your favorite bourbon. Garnish with a twist of lemon and marashino cherry instead of olives.

On Edit: If you're not much of a drinker you get one and only one of these. They're straight booze and will put you on your lips before you know it.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space
MS2SB is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:57 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts