"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Marinades
Click Here to Login
Thread Tools Display Modes
Old 09-19-2005, 04:59 PM   #1
Head Chef
Mylegsbig's Avatar
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Balsamic + Worcestershire + Red Wine, Need your Advice.

Hey guys - im cooking steak tonight and want to try this sauce, or marinade....

First of all what are the proportions if i want to mix these three?

I'm cooking 2 six ounce steaks.

Can i do like

1/3 cup worcester
1/3 cup balsamic
1/3 cup dry red wine

Or do they need to be in different proportions?

Also, im going to sear the steaks on the stove and then throw them in oven @ 425 to finish them, should i just reduce this over the burner instead of marinating the steaks in it? They are good cuts of meat.

How long do i reduce it? until it becomes syrupy?


3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 09-19-2005, 05:39 PM   #2
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
well speaking as one who has used all three, worcester is something you add by the tablespoon or the shake not so much by the cup measure...so I would go easier there. THe red wine is fine by the cupfull, and the balsamic, depending on the quality, need not be more than a 1/4 cup.

Balsamic will reduce to a syryp quickly at the last minute. (a real good use for a silverstone pan!)

marinate is fine, dry the meat before searing or you will only "boil it" in the marinade

but if you have time to reduce, it would make a fine reduction, basted on after searing before going in the oven.

just my thought
Robo410 is offline   Reply With Quote
Old 09-19-2005, 07:54 PM   #3
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,721
Sounds like a good way to go.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-19-2005, 08:28 PM   #4
Sous Chef
Brooksy's Avatar
Join Date: Aug 2004
Location: I'm an Aussie, mate...
Posts: 665
Send a message via MSN to Brooksy Send a message via Skype™ to Brooksy
Mix your worsty (I reckon about 1/4 cup) and red wine then add the balsamic, tasting as you go until you've added enough. Don't forget S&P.

BTW balsamic reduces to a very sweet syrupy sauce brilliant with butter and fresh sage leaves fried in the butter. Goes well with pasta.
Taking off and flying are optional. Landing is mandatory
Brooksy is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 05:13 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.