[Sca-cooks] Wine in cooking -- was, Re: Sca-cooks Digest, Vol 6, Issue 81

[Lisa]

I've made a venison pepper stew several times that requires wine for the
marinade.  The first time I made it I used the cheapest burgundy I could
find, and it tasted great.  Several years later, I used a more expernsive
burgundy and to be honest, I'll stick with the cheap burgundy lol... the
expensive version totally changed the taste of the dish and not for the
better in my opinion.

Elizabeta

----- Original Message -----
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Sunday, October 29, 2006 10:33 AM
Subject: [Sca-cooks] Wine in cooking -- was, Re: Sca-cooks Digest, Vol 6,
Issue 81


>
> On Oct 29, 2006, at 7:38 AM, Harry Bilings wrote:
>
> > Every thing I have heard about useing wine to cook with is if you
> > would not
> > drink it don't cook with it.
> >
> >
> >
> > plachoya
> > humble archer
> > Ravens Fort Ansteorra
>
> That's a pretty standard rule, and a variation on the First Rule of
> Food Service:  Never try to put into anyone's mouth anything which,
> for quality concerns, you wouldn't want in your own mouth.
>
> That said, and as has been said here today, you can use cheap jug
> wine, or even box wine, in a marinade that you wouldn't want to
> necessarily drink a big ol' glass of, or several smaller ones (the
> wine, that is, not the marinade). What I never use under any
> circumstances is any wine specifically labelled as cooking wine --
> generally they're just too awful for words, and after that, they're
> often treated with salt (I'll sometimes break this rule in Chinese
> cooking with some salted rice or sorghum wines, which are distinctly
> high octane and when used with ingredients like soy sauce, what's a
> bit more salt among friends?) I've heard that it's to prevent people
> from drinking it...
>
> Now, for Sauce Bordelaise, or something like that? You want real,
> serious wine that has never known the fatal kiss of the waxed
> cardboard carton or the plastic box liner, or even the gallon jug ;-)...
>
> Adamantius, by no means a wine snob
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