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how does this sound?

MaggieD said:
The wine stands a good chance of cooking the chicken depending on its acidity, don't you think? (Ceviche) It may drastically effect the texture of the chicken. I'm with you.

As for brining, I don't find that changes the texture. May depend on the mixture. *shrug*
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I've marinated chicken in red wine overnight, and while it does "cook" the outside a bit it doesn't really affect the finished dish. However, white wine tends to be a bit more acidic, so it might be more of an issue but I strongly doubt it will matter either. I don't think white wine is acidic enough to actually cook the meat.
 
sangha said:
I've marinated chicken in red wine overnight, and while it does "cook" the outside a bit it doesn't really affect the finished dish. However, white wine tends to be a bit more acidic, so it might be more of an issue but I strongly doubt it will matter either. I don't think white wine is acidic enough to actually cook the meat.
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what ive found isnt that it affects the chicken that much but the resulting broth is tons better if left marinating over night than if just cooked and deglazed for example.
 
I use those Weber ' just add juice' marinades and stab my chicken breasts multiple times then press them flatter before putting them in the bag for 3 or 4 hours.


Bueno!
 
Muhammed said:
Maybe try it once yourself before you experiment on friends. Treat them like guests rather than lab rats.
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All my guests are lab rats, and I am the chief guinea pig. I don't know about Taco but every time I cook its an adventure I rarely cook any dish the exact same way twice or even twice.
 
tacomancer said:
what ive found isnt that it affects the chicken that much but the resulting broth is tons better if left marinating over night than if just cooked and deglazed for example.
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The red wine is going to make your rice discolored.
 
Lutherf said:
I'm going to recommend that you leave the wine out of the rice altogether and DEFINITELY don't used red wine to cook rice. Just cook the rice in chicken broth. You want the rice to be a base to carry another flavor. It doesn't work so well when it is the flavor.
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Risotto is cooked with white wine. :)
 
Lutherf said:
It is but it's also not made with regular white rice.....or red wine.
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I've never had rice cooked with red wine before. Maybe it tastes good?
 
ChrisL said:
I've never had rice cooked with red wine before. Maybe it tastes good?
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Maybe...but if it did I figure someone would have it on the menu from time to time.
 
Lutherf said:
Maybe...but if it did I figure someone would have it on the menu from time to time.
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Good point. I think that red wine is a very strong flavor for rice and that it might make it taste kind of bitter. I think cooking it in chicken broth and adding a tiny bit of fresh thyme and some garlic would make it taste really good with chicken.
 
Lutherf said:
Maybe it works for her but when I use red wine for cooking it's pretty much always with red meat and tomatoes. The only time I use it with chicken is if I make Coq au Vin. I'm just not a fan of it soaking into a starch.
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I guess you could serve it as a side to a red meat :shrug:

But I'm with you. Wine doesn't really belong in rice, especially red.

I'm concerned that putting wine in with rice, and then covering the pot will not allow the alcohol to burn off. It'll be like taking a swig of wine with each bite when wine is supposed to be drunk between bites
 
sangha said:
I guess you could serve it as a side to a red meat :shrug:

But I'm with you. Wine doesn't really belong in rice, especially red.

I'm concerned that putting wine in with rice, and then covering the pot will not allow the alcohol to burn off. It'll be like taking a swig of wine with each bite when wine is supposed to be drunk between bites
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It doesn't cook off. I've tried it with white wine and white rice and it didn't turn out too great. For some reason rice seems to hold on to flavors better after it's cooked instead of while it's cooking.
 
sangha said:
I guess you could serve it as a side to a red meat :shrug:

But I'm with you. Wine doesn't really belong in rice, especially red.

I'm concerned that putting wine in with rice, and then covering the pot will not allow the alcohol to burn off. It'll be like taking a swig of wine with each bite when wine is supposed to be drunk between bites
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They'll all be drunk! :mrgreen: Drunken rice!
 
Do you make any kind of gravy from the liquid to pour over the chicken and mushrooms? You sound as if you are in charge yet simple and take advantage of some good frozen.
 
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