0
1

[–] White_Raven 0 points 1 point (+1|-0) ago 

Just splashing your favorite wine across what ever you cook a few minutes before it's done is a good way to add a little flavor. Generally this is a bad idea (in my experience) with sweet wines like moscato (spell check ain't helping and I'm too lazy to google). I've done it with burgers and chicken, but my best results were with a roast.

Here is something you can try without wasting many resources:

This is for a 2.5-3.0 lb rump roast.

3 "shots" of wine (I used a shot glass. I'm oilfield trash, sue me)

2 tsp salt

3 tbsp butter (real butter, not chemical paste...I mean margarine)

2-4 tsp fresh crushed peppercorns

1 tsp Worcestershire sauce

1 tsp soy sauce (regular or low sodium, doesn't matter)

1 tbsp honey

Mix it up in a mug or small bowl, microwave for 15-30 seconds (you just want to melt the butter and lower the viscosity of the honey, so however long you think your microwave will take). Pour one beer of your choosing - preferably a very light lager or a pale ale - into the baking dish, place the roast in the middle. Add any veggies you want beside the roast, careful not to crowd it too much. Pour all of the mixture all over the roast, put it in the oven at 250 for 2 hours, baste after first hour.

Between the beer, veggies, and my mix, the fluid level starts out about halfway up the side of the roast. If you keep your temperature between 200-250, this will allow the internal temperature to reach safe levels and will keep the roast from being too dry. You can add a little water when you go to baste the roast if it is any lower.

0
1

[–] sinister [S] 0 points 1 point (+1|-0) ago 

White wine with seafood and red wine with meats (marinade). I usually just get what's on sale since I'm cooking with it. I don't have recipes. I usually just add stuff I like or think will taste good. I like to experiment a lot.