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Yuk - All I taste is wine!
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Merlot
Posts: 1,890 Forumite
I wondered if one of you Os ladies and men could help me out.
I am making a steak and mushroom pie, (only the filling) in the SC as we speak, I followed the receipe in the Morphy Richards manual, its been on for one hour, I had a wee taste of the liquid and all I could taste is wine, will this disappear as it cooks more, or can I add something to it to take away the wine taste, I enjoy red wine but I rather have it out the glass than the SC.
I used 400ml red wine
1 Litre of stock (from OX cubes)
It is a 6.5LR sc, can I add gravy granules later to thicken the sauce up or any other ideas, I have a piece of gammon cooking on slow in the oven too, so if the steak thing doesn't turn out we will have something for dinner, but I don't want to waste the ingredents in the SC cause at the moment the children will not eat it, too winey!
Merlot
I am making a steak and mushroom pie, (only the filling) in the SC as we speak, I followed the receipe in the Morphy Richards manual, its been on for one hour, I had a wee taste of the liquid and all I could taste is wine, will this disappear as it cooks more, or can I add something to it to take away the wine taste, I enjoy red wine but I rather have it out the glass than the SC.
I used 400ml red wine
1 Litre of stock (from OX cubes)
It is a 6.5LR sc, can I add gravy granules later to thicken the sauce up or any other ideas, I have a piece of gammon cooking on slow in the oven too, so if the steak thing doesn't turn out we will have something for dinner, but I don't want to waste the ingredents in the SC cause at the moment the children will not eat it, too winey!
Merlot
"Wisdom doesn't automatically come with old age. Nothing does, except wrinkles. It's true, some wines improve with age. But only if the grapes were good in the first place." — Abigail Van Buren
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The flavour will develop over time. It won't taste of wine when finished. Use cornflour to thicken it for the last hour. You could add another stock cube then if the taste needs balanced.
By the way we are not all ladies.0 -
The flavour will develop over time. It won't taste of wine when finished.
By the way we are not all lady's.
many thanks for your reply, sorry didn't mean to offend the OS boys."Wisdom doesn't automatically come with old age. Nothing does, except wrinkles. It's true, some wines improve with age. But only if the grapes were good in the first place." — Abigail Van Buren0 -
No problem. I don't know how rare we are.0
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I'd agree that if it is left to develop the flavour will not be too overpowering.
If the worst comes to the worst ladle it into a pot and reduce it.
Life is too short to waste a minute of it complaining about bad luck. Find joy in the simple things, show your love for those around you and be grateful for all that you have.
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What about adding cream? Or transferring it to a pan to let it reduce down a little?May all your dots fall silently to the ground.0
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Many thanks for your reply, I have tasted it again, and its no were nearly as winey, (I don't think thats a word, but never mind on this occasion). Do I just shove cornflour into the pot or do I mix it beforehand, will it go lumpy, sorry to ask such basic questions but this is my first slow cooker experience and I would like to try to get it right.
Merlot"Wisdom doesn't automatically come with old age. Nothing does, except wrinkles. It's true, some wines improve with age. But only if the grapes were good in the first place." — Abigail Van Buren0 -
You will need to mix the cornflour with a little cold water before adding so you're adding liquid to liquid otherwise if you just put the cornflour straight in it will turn lumpy.
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1 hour in the slowcooker is not long enough for the flavours to develop, give it time and have faith- taste it halfway thru. I made a sort of balti in mine last night- chicken, passata, onions, turmeric, cumin, garam masala, ginger, chilli, curry powder and towards the end i added a chopped green pepper and fresh coriander.
At the beginning it was bright red and looked like tomato soup and I was a bit worried with it being an experiment so to speak, but towards the end it turned that nice rusty balti colour and smelled and tasted fab- i don't think the taste of a dish at the start in a SC compares at all to the look, taste and smell at the end.0 -
1 hour in the slowcooker is not long enough for the flavours to develop, give it time and have faith- taste it halfway thru. I made a sort of balti in mine last night- chicken, passata, onions, turmeric, cumin, garam masala, ginger, chilli, curry powder and towards the end i added a chopped green pepper and fresh coriander.
At the beginning it was bright red and looked like tomato soup and I was a bit worried with it being an experiment so to speak, but towards the end it turned that nice rusty balti colour and smelled and tasted fab- i don't think the taste of a dish at the start in a SC compares at all to the look, taste and smell at the end.
Your quite right, one hour is not long enough, I just wanted to get this right, the ingredients cost a small fortune and I didn't want to fluff it up, however it is now sitting on the side awaiting DH to return home from work, I just need to pop the puff pastry on to it. I thicken it up with cornflour after I mixed it with a little water, why didn't I think of that before now, instead of getting lumpy bits in my liquids
All your comments have been most helpful.
Thank you.
Merlot"Wisdom doesn't automatically come with old age. Nothing does, except wrinkles. It's true, some wines improve with age. But only if the grapes were good in the first place." — Abigail Van Buren0
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