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Depending on what you're cooking, you might be able to use it if it's just past its best. For example I make a red wine and smoked garlic pasta sauce. It normally has a tiny bit of vinegar in and robust (if not rough) red wine. So if the wine is past its best, just omit the vinegar. The equivalent for white is probably a stir fry of some sort - rice wine ...


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There's no rule that you have to drink your wine 24 hours after un-corking it, in fact some wines can taste better after 24 hours. 3 or 4 days is fine in many cases, and some wines are still drinkable a week after opening. This can be extended by refrigerating your wine after opening, white or red, you can get 2 weeks out of a bottle of wine if it's stored ...


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A quarter teaspoon of calcium hydroxide (slaked lime) will neutralize acid nicely, without adding a nasty flavor as does sodium bicarbonate. Found this out while nixtamalizing corn for tortillas. It works well for over-acid tomatoes, but you want to avoid adding too much as the base itself is not very soluble. You can buy the stuff at any Mexican or Latin ...


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You can' "cook off" acidity, but you can balance it. Typically in marinara, that is done with a small amount of sugar, or, better yet, half of a grated carrot per 28 oz can of tomatoes, sweated with your onion.


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I would say, yes, you can make chow mein without wine of any kind. I say that without hesitation because the first four recipes that come up on a Google search for chow mein (all highly rated) don't call for wine.



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