Red Wine Sub?

[Chef Munky]

The pork recipe that I'd like to try calls for red wine. No specific brand
Will merlot do? I don't cook with wines. It's best saved for other purposes.

Thank you

Munky.

 

[Dawgluver]

Merlot should be fine, Munky. Any wine you'd drink can be used for cooking.

 

[Chef Munky]

Merlot should be fine, Munky. Any wine you'd drink can be used for cooking.

Well aren't you on the fence in 5 seconds..I'm not that quick.
Had no idea about that. Explains why I could never find "cooking wines" at the grocery store.. This was a duh moment!

Thank you Dawgy

Munky.

 

[Sir_Loin_of_Beef]

Merlot should be fine, Munky. Any wine you'd drink can be used for cooking.

Well, ALMOST any wine. If you cook pork with Manischewitz wine, bad things will happens to you.

 

[Chef Munky]

Ok, I'm not awake yet.

What I actually have is Carlo Rossi- Burgundy and sangria.
Here's the recipe I'm trying out. Amazing Pork Tenderloin in the Slow Cooker Recipe - Allrecipes.com

I'm switching it up by making my own french onion soup.

Munky.

 

[GotGarlic]

Well aren't you on the fence in 5 seconds..I'm not that quick.
Had no idea about that. Explains why I could never find "cooking wines" at the grocery store.. This was a duh moment!

Thank you Dawgy

Munky.

If you do find "cooking wines" at the grocery store, don't use them! They're loaded with salt - a holdover from Prohibition. Salt was added to prevent people from drinking it straight. It's yucky in cooking.

For most savory recipes, a dry or semi-dry red wine will do great - Cabernet Saugivnon or Shiraz. In Italian cooking, I usually use a Barolo or Chianti. If you use whatever wine you're serving, they will complement each other nicely.

 

[GotGarlic]

Ok, I'm not awake yet.

What I actually have is Carlo Rossi- Burgundy and sangria.
Here's the recipe I'm trying out. Amazing Pork Tenderloin in the Slow Cooker Recipe - Allrecipes.com

I'm switching it up by making my own french onion soup.

Munky.

I would use the burgundy. The sangria will be too sweet and introduce fruity flavors that won't go with the rest of the ingredients.

 

[Chef Munky]

Burgundy it is.

Thanks for all the help

Munky.

 

[Dawgluver]

I would use the burgundy. The sangria will be too sweet and introduce fruity flavors that won't go with the rest of the ingredients.

Yes, definitely the burgundy. Sangria would be yucky, it's a wine cocktail. Highly drinkable though.

 

[Dawgluver]

Well, ALMOST any wine. If you cook pork with Manischewitz wine, bad things will happens to you.

 

[Oldvine]

You should only use the wines that are good enough to drink for cooking. Can't think of another purpose.

 

[Chef Munky]

You should only use the wines that are good enough to drink for cooking. Can't think of another purpose.

Thought's right.. ONLY winkable wines to kook with will do.
Sthipping some while kooking is a good idea.

In all theriousnth'ssss

I made a few modifications to the recipe. Caramelized the onions. Removed them from the pan.
Rolled the pork in a little olive oil, seasoned with bp,paprika,minced garlic.Seared it in a pan. Added it to the crock while I deglazed the pan in the stock. Added some marjoram.Took off and went shopping..

When it was done added just a little more water to the juices so that the gravy would be doubled in quantity. Used cornstarch as a thickener. Served it with mashed taters, veggies, french bread. Everybody was happy.

Munky.

 

[Mad Cook]

Well, ALMOST any wine. If you cook pork with Manischewitz wine, bad things will happens to you.

(I had to look Manischewitz wine up but when I did the penny dropped.)

 

[Mad Cook]

Ok, I'm not awake yet.

What I actually have is Carlo Rossi- Burgundy and sangria.
Here's the recipe I'm trying out. Amazing Pork Tenderloin in the Slow Cooker Recipe - Allrecipes.com

I'm switching it up by making my own french onion soup.

Munky.

Not Sangria. That is a sort of wine cocktail (well, sort of) and has all sorts of things in it which would spoil the taste of the sauce.