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Author Topic: Wine for cooking  (Read 5678 times)

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Offline bow101

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Wine for cooking
« on: November 20, 2015, 02:23:45 pm »
I BQEED some pork chops yesterday turned out reasonably well, but it seems that wine added to any meat sure seems to bring out the flavors.  Olive oil helps to keep things moist also.   Thats my 2 bits.
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Offline chamookman

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Re: Wine for cooking
« Reply #1 on: November 21, 2015, 04:18:15 am »
I agree with the Olive oil (EVOO) - try Lea & Perrins also - GREAT stuff ! Bob
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Offline Pat B

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Re: Wine for cooking
« Reply #2 on: November 21, 2015, 09:11:49 am »
When I slow cook a Boston Butt I sometimes add a pale ale along with the aromatic vegs and dry rub  Because of it's acidity wine makes a good base for a marinade.
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Offline Stoker

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Re: Wine for cooking
« Reply #3 on: November 24, 2015, 10:23:13 am »
A nice Merlot for beef or venison in the marinade... 1-1-1 ratio... 1 for the marinade 1 for the cook 1 for dining.. Ms Kerrie prefers chardonay.. Adjust for other guests ;)
Thanks Leroy
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Offline JoJoDapyro

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Re: Wine for cooking
« Reply #4 on: November 24, 2015, 10:26:05 am »
In my professional cooking days I was always told to cook with wine that I would also drink. that doesn't take a whole lot off the table for me, but it seems to work.

I made pork chops awhile back and cooked them in Kahlua, turned out pretty good.
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Offline rover brewer

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Re: Wine for cooking
« Reply #5 on: December 06, 2015, 09:41:22 pm »
I cook with beer or wine almost all the time, a few times I will add it to what I cook.hehehehe
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