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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. |
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05-23-2013, 11:42 AM | #1 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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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.
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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/ |
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05-23-2013, 11:53 AM | #2 |
Knows what a fatty is.
Join Date: 05-17-13
Location: Saint Cloud, Florida
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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
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05-23-2013, 11:54 AM | #5 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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!
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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 |
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05-23-2013, 12:09 PM | #6 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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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.
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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/ |
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05-23-2013, 12:14 PM | #7 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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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.
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~Ren~ Fat Kids Club Founding Member |
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05-23-2013, 12:27 PM | #8 |
is one Smokin' Farker
Join Date: 01-11-10
Location: Sylvan Springs, Al
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^^^ Nailed it.
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05-23-2013, 01:11 PM | #9 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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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.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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05-23-2013, 02:24 PM | #10 |
Full Fledged Farker
Join Date: 06-14-11
Location: Boston, MA
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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. |
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05-23-2013, 11:08 PM | #11 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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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/ |
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05-23-2013, 11:10 PM | #12 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
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!
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~Ren~ Fat Kids Club Founding Member |
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05-23-2013, 11:18 PM | #13 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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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/ |
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05-23-2013, 11:27 PM | #14 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
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 |
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05-23-2013, 11:31 PM | #15 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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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.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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