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Janina
Joined: 30 Nov 2011
Posts: 1
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 Posted: Wed Nov 30, 2011 5:40 am Post subject: I know you know this... but.... |
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| pbone wrote: | | Am I correct in thinking that any marinade w/ wine or sherry or maybe even lemon juice in it can serve to dry out a piece of meat? Ditto, braising meat in a liquid that contains even a small proportion of alcohol, say 1/2 c sherry or red wine to 3 cups of stock w/ herbs also serves to dry out meat? I think I am basing this theory on how alcohol in cosmetics can dry out skin on the human face... |
pbone, wines have been used in cooking meat as far as I remember. It might cause a little dryness in the meat, but it more or less ferments and tenderizes it. I usually use Sauvignon Blanc from my australian wine collection in cooking, and abide by the simple rules on when and how to use it as a part of your ingredients. |
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