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Marinating mince in wine.
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I use Madiera, also add to my gravy and steak fry.
Some cheap wines do the trick at the end of the day it depends on your taste buds.
After this covid lark our taste buds are probably shot to pieces. |
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By (user no longer on site)
over a year ago
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Cheap wine
You dont need to use expensive wine on a marinade
The main reason you are using wine is because its an acid and helps tenderise the meat and add a little flavour
I used to be a Chef |
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"Can't sleep, so a question to the forum:
When marinating mince in wine, do you use cheap plonk, or something more expensive?
(Or is it a waste of good wine either way?)"
I think if it was just wine it won't be amazing, add the right spices etc etc to the wine marinade and it's worth it. |
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By *obwhateverMan
over a year ago
Stirling/ London/ Yorkshire |
Haven’t marinated mince before, but will try it for the next spag bog. Perhaps with a dash of Worcester sauce in there too....
However, for chilli beef, I marinade cubes bits of steak overnight in the above mentioned wine n Worcester, along with garlic, chilli flakes, oregano and thyme. And more than a dash of ponce. |
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By (user no longer on site)
over a year ago
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"Haven’t marinated mince before, but will try it for the next spag bog. Perhaps with a dash of Worcester sauce in there too....
However, for chilli beef, I marinade cubes bits of steak overnight in the above mentioned wine n Worcester, along with garlic, chilli flakes, oregano and thyme. And more than a dash of ponce."
Erm...any particular ponce? Or just ...ponce du jour?   |
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By *a LunaWoman
over a year ago
South |
"Haven’t marinated mince before, but will try it for the next spag bog. Perhaps with a dash of Worcester sauce in there too....
However, for chilli beef, I marinade cubes bits of steak overnight in the above mentioned wine n Worcester, along with garlic, chilli flakes, oregano and thyme. And more than a dash of ponce.
Erm...any particular ponce? Or just ...ponce du jour? "
 that’s tickled me! |
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By (user no longer on site)
over a year ago
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"Can't sleep, so a question to the forum:
When marinating mince in wine, do you use cheap plonk, or something more expensive?
(Or is it a waste of good wine either way?)
I think if it was just wine it won't be amazing, add the right spices etc etc to the wine marinade and it's worth it."
Yeah you need 4 parts
Acid- wine, vinegar Butterrmilk ect
Fat - Olive oil, Butter ect
and Herbs and spices
You use half as much oil/Fat as your acid |
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By (user no longer on site)
over a year ago
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I'm veggie, so add wine to spag bol after frying off the veggies in oil.. add a glass of wine... Burns off the alcohol i believe and deglazes the pan... Umm... Basically all the bits that were stuck to the pan unstick and add flavour to your dish.. Then i add stock /tomatoes etc and cook for around 4 hours.. Yummers |
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Essentially I've been marinating it for lasagne. A bit of wine in with some oregano spices.
I also considered doing the same with cottage pie, with oregano and turmeric- lots of turmeric always goes well with cottage pie.
Thanks for the responses, there are some cultured people on this forum! I'll have an experiment with some of the quantities suggested here.
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"I'm veggie, so add wine to spag bol after frying off the veggies in oil.. add a glass of wine... Burns off the alcohol i believe and deglazes the pan... Umm... Basically all the bits that were stuck to the pan unstick and add flavour to your dish.. Then i add stock /tomatoes etc and cook for around 4 hours.. Yummers"
Burning alcohol? sacreledge  |
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