AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Aug 10^th, 2008 at 10:04am

Two Bears Offline
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I suppose you wine connoisseurs put a dash of this and a dash of that into lots of dishes. If you do, please share your ideas. Smiley

I made a beef curry Fri night and recipe said sherry. I was chatting to the bottle shop owner (one must always spread the CO word!) and said I was into CO cooking, so he asked me what the sherry was for. He suggested dry sherry for meat and sweet sherry for dessert. This was very helpful information for me.

Any ideas - don't forget - this is a raw beginner (in the wine dept) here!

Papa Bear is enjoying this diversity in cooking exploits. Even bought a long handled shovel ready for the fire!!! Smiley

Barb

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Reply #1 - Aug 10^th, 2008 at 10:52am

TBF Offline
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I'm guilty of using wine in CO cooking.

Most renowned for putting a cup of the secret ingredient in the top of a 12" CO filled to the brim with bread and butter pudding.

I use Port.. Try it it really makes a difference.

Aart

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Reply #2 - Aug 10^th, 2008 at 11:51am

Derek Offline
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Lamb marinated in port is delicious.

I also added Kahlua to my Chocolate Self Saucing pudding.

I am more of a red wine in cooking person.

Retired
Camp Oven Cook

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Reply #3 - Aug 10^th, 2008 at 1:19pm

Crazy Dog Offline
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Derek's quote "

I am more of a red wine in person cooking.

"

RU saying UR A P*sspot Derek?

Like me maybe and o'course BBC....

Grrr!!! Smiley

I love small, furry, defenseless little animals - especially in gravy!!!

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Reply #4 - Aug 10^th, 2008 at 4:39pm

TBF Offline
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Of course, you can't leave the red wine out of a pasta sauce dish.
1 cup for the pot and 3 for the cook.

Just love that cookin'

Aart

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Reply #5 - Aug 11^th, 2008 at 2:41pm

BillyBushCook Offline
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hey, go easy there CD, I don't drink any more..........or any less!! Grin

Infact, I have given up drink'n mate!.....taken to guzzling instead!!! Grin

Back to seriousness...

I do often use wine in my cooking Barb, & being as I can't stand drinking most wines (beer & bourbon man) there has been only one wine Iv'e taken to, it is a desert wine ....."muscato"....it is a sweet red & goes great with meats for a marinate or to deglaze the skillet for a sauce etc,

I think with all wines, the secret is to add it to a hot pan (hot enough to sizzle) & let the alcohol burn off then reduce the liquid a little to concentrate the flavour.

Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #6 - Aug 11^th, 2008 at 4:30pm

TBF Offline
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BillyBushCook wrote on Aug 11^th, 2008 at 2:41pm:

Back to seriousness...

I do often use wine in my cooking Barb, & being as I can't stand drinking most wines (beer & bourbon man) there has been only one wine Iv'e taken to, it is a desert wine ....."muscato"....it is a sweet red & goes great with meats for a marinate or to deglaze the skillet for a sauce etc,

I think with all wines, the secret is to add it to a hot pan (hot enough to sizzle) & let the alcohol burn off then reduce the liquid a little to concentrate the flavour.

Mick.

I don't mind using a dry white wine to deglaze a skillet that has been used to cook veal. Then add some cream and sliced champignon for a very tasty creamy mushroom sauce.
Then add some garlic beans, honey carrots and pan fried tiny tatters to the side of the plate.
Smiley

I can almost taste it...
Aart

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Reply #7 - Aug 12^th, 2008 at 8:51am

Cactus Offline
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Your better off with the wine in the cook and let the food look after itself.
Muzz

achick1_007.gif (15 KB | )

Have Camp Oven will travel

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Reply #8 - Aug 12^th, 2008 at 4:57pm

TBF Offline
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Quote:

Your better off with the wine in the cook and let the food look after itself.
Muzz

So says the king of Lambrusca.. Grin

Aart

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Reply #9 - Aug 12^th, 2008 at 5:03pm

Two Bears Offline
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Thanks for the ideas. Now comes the experimentation!

Cheers
Barb

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