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Red Wine?
I'm a little bit confused of my observation in some restaurants. I saw a cook who poured a little amount of wine in his sizzling steak. Do you think he used red wine to make steak taste good?
Seriously, you've never heard of cooking with wine? Cooks use wine in all sorts of meals, either right on the food or in a sauce. Try adding some red wine to any red sauce you would use for pasta.
DT
I've poured wine over a beef roast before cooking it, like a marinade.
I think that the alcohol helps to break down the meat and make it more tender... Sorry that my theory isn't more scientific.
Just remember not to use the best stuff. The cooking breaks down the wine and needs only its most basic qualities. Cooking is a good backup use for wines that don;t quite come out palatable, especially those that are a little too acidic. The same is true for beers that you don't think were quite right, they can add a great flavor to breads, batters and soups.
Ricardo wrote:
I've poured wine over a beef roast before cooking it, like a marinade.
I think that the alcohol helps to break down the meat and make it more tender... Sorry that my theory isn't more scientific.
I agree with you Ricardo. We also used wine to marinade meat, not just to make it more tender but to have a good taste.
Well, that's it. All your explanation sounds clear to me. Wine is not only for drink purposes but also an ingredients for cooking.
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