Preferred Brand: Dry or Extra Dry Vermouth – Noilly & Pratt or Martini & Rossi
Budget Bargain - $7.36 (750 ml Martini & Rossi Extra Dry Vermouth)
Carb Bargain - .2g Carbs/1 fluid ounce
Easily the most versatile cooking "wine" in the world. It's major advantage is having a long shelf life after opening. Many sites specify refrigeration after opening. Fluffy Chix Cook do not do that and have excellent results for 3-6 months in the pantry.
I don’t like to drink it and preferred to simply wave a closed bottle over my very dry, very dirty martini (BC – Before Cancer). It is brewed from aromatic herbs and bottled. It used to be aged in wormwood (vermmut or wermmut) barrels that imparted a unique flavor to the wine. That is, before they found out how toxic wormwood was, now days the vintners bring the wormwood flavor profile in through the use of herbs.
Dry Vermouth or Extra Dry Vermouth adds great depth of flavor to any savory dish where white wine is called for in a recipe. Use it for poultry, fish & seafood, and red meats. It’s fairly cheap and widely available. Although some recommend refrigerating after opening, I have never done that and it appears to be fine.
If you look hard enough you can find dry vermouth close to $6 (Gallo). I’ve never tried the Gallo brand, but suppose it would work fine.
Oh and don’t confuse my term cooking wine with the generic “cooking wine” you see on the vinegar isle of the grocery store! That wine is adulterated with salt and other gunk and should never be used! This spirit
is a great alternative to white wine and can be used interchangeably with dry white wine in recipes. I use it as my go-to “cooking wine”.
Serving Size 1 fluid ounce = 2 Tablespoons
32 C; 0F; .2g C; 0Fiber; 0P; .1mg Sodium
Where Do You Buy It?
Dry vermouth is easily found at any liquor store. It’s usually located right next to the vodka. That’s because vodka and dry or extra dry vermouth make a mouthwatering martini. They’re the peanut butter and jelly of the booze world.
I generally get the one on sale and that fluctuates between Noilly & Pratt and Martini & Rossi. Either one will work great. You will see dry vermouth specified in many Fluffy Chix Cook recipes.
SusieT’s Notes:
Julia Child can’t be wrong! Can she? She helped pioneer the use of dry vermouth in dishes cooked by millions of humble home cooks the world around. She maintained that it worked better than white wine in dishes and was easily found and stored. I concur. The world can now rest and world peace can begin. *snort*
RETURN TO FLUFFY CHIX COOK HOME
Budget Bargain - $7.36 (750 ml Martini & Rossi Extra Dry Vermouth)
Carb Bargain - .2g Carbs/1 fluid ounce
 |
| Dry or Extra Dry Vermouth replaces dry white wine in any recipe 1:1 |
I don’t like to drink it and preferred to simply wave a closed bottle over my very dry, very dirty martini (BC – Before Cancer). It is brewed from aromatic herbs and bottled. It used to be aged in wormwood (vermmut or wermmut) barrels that imparted a unique flavor to the wine. That is, before they found out how toxic wormwood was, now days the vintners bring the wormwood flavor profile in through the use of herbs.
Dry Vermouth or Extra Dry Vermouth adds great depth of flavor to any savory dish where white wine is called for in a recipe. Use it for poultry, fish & seafood, and red meats. It’s fairly cheap and widely available. Although some recommend refrigerating after opening, I have never done that and it appears to be fine.
If you look hard enough you can find dry vermouth close to $6 (Gallo). I’ve never tried the Gallo brand, but suppose it would work fine.
Oh and don’t confuse my term cooking wine with the generic “cooking wine” you see on the vinegar isle of the grocery store! That wine is adulterated with salt and other gunk and should never be used! This spirit
 |
| Martini & Rossi Extra Dry Vermouth is less expensive than N&P |
Serving Size 1 fluid ounce = 2 Tablespoons
32 C; 0F; .2g C; 0Fiber; 0P; .1mg Sodium
Where Do You Buy It?
Dry vermouth is easily found at any liquor store. It’s usually located right next to the vodka. That’s because vodka and dry or extra dry vermouth make a mouthwatering martini. They’re the peanut butter and jelly of the booze world.
I generally get the one on sale and that fluctuates between Noilly & Pratt and Martini & Rossi. Either one will work great. You will see dry vermouth specified in many Fluffy Chix Cook recipes.
SusieT’s Notes:
Julia Child can’t be wrong! Can she? She helped pioneer the use of dry vermouth in dishes cooked by millions of humble home cooks the world around. She maintained that it worked better than white wine in dishes and was easily found and stored. I concur. The world can now rest and world peace can begin. *snort*
RETURN TO FLUFFY CHIX COOK HOME
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