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View Full Version : Chef, Cook, ****** *******s....


Turd_Ferguson
7/31/2009, 02:59 PM
Wanna try a sketty and meat ball recipe for dinner this evening. The recipe calls for 1/4 cup of burgundy wine. It does'nt say when to add the wine. Should I just deglaze the pan with it, after sauteeing the veggy's, pork and beef, or is burgundy something you can just pour in the pot with the gravy and let it simmer?:confused: TIA.:pop:
Curly Bill
7/31/2009, 03:01 PM
Fraid I can't help ya on this one.
Turd_Ferguson
7/31/2009, 03:03 PM
Fraid I can't help ya on this one.Worthless bastard.:mad:




:D
Curly Bill
7/31/2009, 03:04 PM
I'd lean towards using it to deglaze, but I'm really not sure on this one.


....so yup, worthless bastage. :(
Turd_Ferguson
7/31/2009, 03:09 PM
I'd lean towards using it to deglaze, but I'm really not sure on this one.


....so yup, worthless bastage. :(I'm leaning that way to, but I think it's from to0 much burgundy.:D
Curly Bill
7/31/2009, 03:11 PM
Ah yes, one of the benefits of cooking with likker. :D
soonerscuba
7/31/2009, 03:20 PM
Deglaze. You are only cooking off the alcohol and a bit of the wine, I assume it has a bit of butter, wait until that is melted and a bit of juice and fat from the proteins renders out, then deglaze that for a min or two, add to the grazy and let it stew.