Wine and Protein - Match made in greek heaven? Or gross over complicated faggot cooking?

[Dfackt0]

Recently i have discovered the joys of using merlot as the chief liquid in charge of flavoring my chuck steak in a potroast, it turns what is normally a very tough cut into a bold tasting tender fucker, i did a wee bit of reading and it looks like quite a few wines are compatible with protein
Im aware that cooking wine is a generally better solution, but i have lots of cheap wine, specifically Merlot and Sherry, and I am looking to do more with them than simply sip away at them while I read the farms, have ye recipes to share? Have at it!

 

[garlic mayo]

It's gonna sound weird but I swear by a shot or two of sherry in beef or lamb gravy, it makes people think I made it from scratch but really it's just that in the granulated kind of gravy and some bonus herbs.
If you're curious about whites, a splash of any dry white wine in a cheese or cream based based sauce elevates it immensely, just add some after the garlic and onions but before the cheese/cream and butter in order to deglaze the pan and then throw in your protein. Go with chicken or prawns though, red meats with white wine tastes weird. It makes a good pasta sauce too

 

[CowPox]

"it turns what is normally a very tough cut into a bold tasting tender fucker,"

You talk gay.

 

[teriyakiburns]

m aware that cooking wine is a generally better solution

It's not. Cooking wine is adulterated with shit to give it a long shelf life after the bottle is opened (sugar, preservatives, and a crap-ton of salt). I generally just use an inexpensive wine, picked to complement the dish, and drink the rest later.

 

[mindlessobserver]

Yep, a bottle of Plonk bottom shelf wine works better for cooking with the added benefit of you getting to drink it while you cook. I have used wine in my pot roasts before, but if I am being honest I get my best results from a Stout beer like Guinness.

Cooking with wine in general has been hit and a miss for me. Too little cooking and your sauce is watery. Too much cooking and it tastes like ass.

 

[DJ Grelle]

Using wine to prepare a dish?????
Wow ... nobody has ever thought of that before

 

[Sexy Senior Citizen]

When I saw the thread title, this is what I was imagining:

 

[Joshua Connor Tomar]

I put dry sherry in most savory dishes with sauce, but especially French onion soup

 

[Daddy's Angry Juice]

I thought this was gonna be a thread about wine pairings with protein shakes, I personally found Penot Noir pairs well with Nigger Killer 4000 Cotton Candy Flavor.

 

[yydszmiteg2]

"it turns what is normally a very tough cut into a bold tasting tender fucker,"

You talk gay.

Nuh uh you.

 

[Stoneheart]

m aware that cooking wine is a generally better solution,

no its not...
portwine is a better solution for some preparations but not for all. just make sure you dont get the super sweet one.

Yep, a bottle of Plonk bottom shelf wine works better for cooking with the added benefit of you getting to drink it while you cook. I have used wine in my pot roasts before, but if I am being honest I get my best results from a Stout beer like Guinness.

dark beer is fantastic for roasts, never used guinness for it bot thats because its to expensive.
One of the good rattling cans is almost 2€ while i can get 2 bottles of very good german dark beer for that price.
the normal cans and bottles of guinness are cheaper but they just taste off.