BeerRunner
Well-Known Member
What do raisins do for it? I want to make a cooking wine with garlic and chilis. I'll be using fresh jalapenos and those dried red chilis that are often in Asian dishes. I've seen jalapeno recipes with no raisins and garlic recipes with 1 pound. Would/should a garlic and jalapeno recipe get any raisins?
I'm also adding 2 ounces of ginger.
Also, a question someone else asked in another cooking wine thread; why ferment at all? Why not just boil all the ingredients together and use the liquor as a marinade? I know, that's sorta heretical to ask around here, but I am curious. I'm guessing it has to do with aging, which might not be possible without alcohol as a preservative.
edit: I've got 14 sliced bulbs of garlic roasting in the oven right now. The smell is really strong upstairs where my computer is. It smells great. I do love roasted garlic. I'll roast 2 whole bulbs and spread the paste out on the crust when making Greek pizza. It's SO good.
I'm also adding 2 ounces of ginger.
Also, a question someone else asked in another cooking wine thread; why ferment at all? Why not just boil all the ingredients together and use the liquor as a marinade? I know, that's sorta heretical to ask around here, but I am curious. I'm guessing it has to do with aging, which might not be possible without alcohol as a preservative.
edit: I've got 14 sliced bulbs of garlic roasting in the oven right now. The smell is really strong upstairs where my computer is. It smells great. I do love roasted garlic. I'll roast 2 whole bulbs and spread the paste out on the crust when making Greek pizza. It's SO good.