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Old 11-15-2005, 01:49 PM   #11
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flavor as described various ways above. ANd body...broth stock and wine are liquids with texture different from water, and helps build body and texture. helps tenderize as well. (beer also works well in many dishes for these reasons.)
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Old 11-15-2005, 03:22 PM   #12
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Thanks for all the replies. I sort of got an idea now. So, the next time I make some chicken I am gonna toss some wine in it and see what happens. Could I use a red wine with chopped meat or steaks then?
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Old 11-15-2005, 05:01 PM   #13
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I like cooking with wine. Sometimes I even put it into the food.
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Old 11-15-2005, 05:27 PM   #14
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I don't know what 'chopped meat' might be, but you could certainly use it in a beef casserole or a sauce for a sirloin, rump or fillet steak.

I prefer to use white wine or sherry with chicken dishes, although I have a chicken chasseur recipe that uses red wine.
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Old 11-15-2005, 07:28 PM   #15
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so you can drink the rest of the bottle.... I like deglazing the pan with wine also!
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Old 11-16-2005, 09:01 AM   #16
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Quote:
Originally Posted by 2 Bar
Thanks for all the replies. I sort of got an idea now. So, the next time I make some chicken I am gonna toss some wine in it and see what happens. Could I use a red wine with chopped meat or steaks then?
If you are meaning "beef" here, red wine is excellent for it. It also has a tenderizing effect, too, if you are making some longer cooking (like stew etc.) dish and the meat is a bit on the tough side. If available, try burgandy!
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Old 11-16-2005, 11:37 AM   #17
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Left over wine? Take a third to half a bottle of red -I usually use zin but almost any will work- and slowly reduce it to about 3/4 cup, cool. Let about 1,5 sticks [I think thats like 150 grams] of unsalted butter warm to room temp, with a fork mix the wine and butter.

Serve a ball of this wine butter on a steak. Quite nice.

I've tried this with adding other things in the butter.
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Old 11-16-2005, 11:44 AM   #18
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robt, i like to add fresh sage, or rosemary, or even roasted garlic to compound wine butter. i've tried it on salmon, with basil/white wine butter that was really good.
i've been meaning to buy an avocado and make a butter with it. will probably use white wine with that.
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Old 11-16-2005, 11:45 AM   #19
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Quote:
Originally Posted by Robt
Left over wine? Take a third to half a bottle of red -I usually use zin but almost any will work- and slowly reduce it to about 3/4 cup, cool. Let about 1,5 sticks [I think thats like 150 grams] of unsalted butter warm to room temp, with a fork mix the wine and butter.

Serve a ball of this wine butter on a steak. Quite nice.

I've tried this with adding other things in the butter.
You could also take that reduction and mix it in with some cheddar or other cheese for a wine/cheese spread for crackers and such...

I'll have to try that butter on some steaks, sounds really good.

John
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Old 11-16-2005, 03:57 PM   #20
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Why do you cook with wine?
Because it's a good excuse to have to buy new wines and taste them in order to determine whether or not they are fit to cook with.
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