FabSwingers.com mobile

Join us FREE, we're FREE to use

Web's largest swingers site since 2006.

Already registered?
Login here

Back to forum list
Back to The Lounge

Marinating mince in wine.

Jump to newest
 

By *nterprizeABC OP   Man
over a year ago

Aberystwyth

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?)

Reply privatelyReply in forumReply +quote
 

By *arakiss12TV/TS
over a year ago

Bedford

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.

Reply privatelyReply in forumReply +quote
 

By *adame BWoman
over a year ago

C'est moi Boudoir

Mince? What are you making?

Reply privatelyReply in forumReply +quote
 

By *ad NannaWoman
over a year ago

East London

I've never marinated mince meat.

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

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

Reply privatelyReply in forumReply +quote
 

By *ce WingerMan
over a year ago

P.O. Box DE1 0NQ


"Mince? What are you making?"

Mince pies obviously innit

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago


"Mince? What are you making?

Mince pies obviously innit "

Reply privatelyReply in forumReply +quote
 

By *AABMan
over a year ago

Not far

Never thought marinating my mine before.

Reply privatelyReply in forumReply +quote
 

By *naswingdressWoman
over a year ago

Manchester (she/her)

I wouldn't marinate mince, but cheap

Reply privatelyReply in forumReply +quote
 

By *layfullsamMan
over a year ago

Solihull


"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.

Reply privatelyReply in forumReply +quote
 

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.

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago


"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?

Reply privatelyReply in forumReply +quote
 

By *allySlinkyWoman
over a year ago

Leeds

Where do you get ponce juice from ?

Reply privatelyReply in forumReply +quote
 

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!

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago


"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

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

On first glance I thought it read.

Urinating mince on wine

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

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

Reply privatelyReply in forumReply +quote
 

By *obwhateverMan
over a year ago

Stirling/ London/ Yorkshire

[Removed by poster at 09/04/21 19:16:55]

Reply privatelyReply in forumReply +quote
 

By *obwhateverMan
over a year ago

Stirling/ London/ Yorkshire

Hand squeezed. Organic. Bit salty.

Reply privatelyReply in forumReply +quote
 

By *icentiousCouple
over a year ago

Up on them there hills

Never ever use cheap wine.

If you need to cure raw meat use a wine vinegar, if you want to add flavour, use wine with body.

Well in my world.

Reply privatelyReply in forumReply +quote
 

By *nterprizeABC OP   Man
over a year ago

Aberystwyth

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.

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

If you want the background taste to be that of something fermented its either alcohol or vinegar, yeast or rotted down things.

Reply privatelyReply in forumReply +quote
 

By *allySlinkyWoman
over a year ago

Leeds

Mmmmm. Rotted down things ....

Reply privatelyReply in forumReply +quote
 

By *uke olovingmanMan
over a year ago

Gravesend


"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

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago


"Mmmmm. Rotted down things .... "

I begin to wonder......

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

Never done that before!

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

I've never marinated mince. Does it make a big a difference to the flavour when cooked? I'll have to try it with a red next time I make lasagne.

Reply privatelyReply in forumReply +quote
 

By *nterprizeABC OP   Man
over a year ago

Aberystwyth

With enough spices, and if marinated for long enough, it does provide a good background flavour.

(I also recommend melting in a good dollop of cheese)

Reply privatelyReply in forumReply +quote
 

By *olly_chromaticTV/TS
over a year ago

Stockport

Omg, I misread that as marinating MICE...

Reply privatelyReply in forumReply +quote
 
 

By (user no longer on site)
over a year ago

Sorry I thought it was a sexual expression....

Reply privatelyReply in forumReply +quote
Post new Message to Thread
back to top