Cooking with Wine

Discussion in 'Food & Cooking' started by yeller, Jun 25, 2014.

  1. yeller

    yeller

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    If I choose to make a Steak Diane plate I should be OK using a Port Wine instead of a Brandy or Cognac right? Any thoughts are appreciated. Since the Port Wine has a short shelf life I'm trying to use it up
     
  2. grande

    grande

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    Not the same; brandy and cognac are distilled liquors with a very different flavor profile than port.
    Not steak Diane; the name means a certain recipe, and while variation is fine, thats.pretty far out.
    Good or bad? Heck, try it out, seems a little sweet for me but don't let that stop you. Probably be pretty good.
     
  3. kaneohegirlinaz

    kaneohegirlinaz

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    ...but, what kind of Port Wine are we talking here @Yeller
     
  4. yeller

    yeller

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    It's a Tawney Port that was given to us..by accident I'm sure..maybe I should blend in some Scotch or just go with Merlot. ..It wicked sweet so I'll cut back on it big.. So will the port ignite?
     
    Last edited: Jun 25, 2014
  5. kaneohegirlinaz

    kaneohegirlinaz

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    I would imagine any sort of booze would, well, maybe not beer, TRY IT!  see what happens, ya' know, that's part of the fun in cooking, try something once, if it does work or you and your family don't care for it, take that recipe card and chuck it.  well, I suppose you'd call out for pizza at that point  /img/vbsmilies/smilies/lol.gif
     
  6. yeller

    yeller

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    Thinkin I'll just blend a little Port with some Merlot and let it go ..I doubt it will ignite but the Port is way sweet and that's what she hates..I'll keep ya posted. I wanted to do Spaghetti Carbonara with Pan Seared Scallops.. Oh well I lose.
     
  7. kaneohegirlinaz

    kaneohegirlinaz

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    ... book report with pictures please? Thank you
     
  8. yeller

    yeller

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    I only put in 3T of Port to 1/3C of Merlot and added tad of Balsamic Vinegar in the saute shrooms garlic and onions. Was pretty happy had just a hint of the sweetness from the Port. This was just a grilled sirloin, didn't brown in pan etc...

     
  9. kaneohegirlinaz

    kaneohegirlinaz

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    Right On Braddah!
     
  10. chrisbelgium

    chrisbelgium

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    As a European and a fervent French cuisine adept, I never heard of a sauce Diane, so I had to Google it and discovered it is an American dish. Well, one is never old enough to learn, thanks for getting my attention to it, Yeller.

    Oh, I have to add that Port wine has a very long shelf life contrary to what you think. It's what they call a "fortified" wine, which is nothing else than a wine to which extra alcohol is added. It keeps until the bottle is emptied...
     
  11. chefedb

    chefedb

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    Usually Steak Dianne and it is American based. Usually done Flambe style and finished at table  Real old fashioned like Steak Au Poive
     
  12. ordo

    ordo

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    Lets add that a Tawny Port is something to be deligthed. Usually a dessert wine, Port and cheese is a delicious classic. In my opinion, mixing a Tawny with Scoth or Merlot, is a blasphemy, but i've made some nice sauces using Port. My idol Michel Roux Jr. uses Port in many of his classic sauces.
     
    Last edited: Jun 26, 2014
  13. rick alan

    rick alan

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    Wine becomes more acidic once you boil off the alchohol and reduce it a bit.  I will always add sugar to a beef burgundy and most all else involving non-desert wines.  I find sweet vermouth has just enough sugar in it to use in many recipes without over sweetening.

    On another note simply addressing the post title, try using a sauvignon blanc in your favorite pepper steak recipe, lends a very exotic flavor.  And don't forget the sugar!

    Rick
     
    Last edited: Jun 26, 2014