jmcquown wrote:
> Scott wrote:
>> I'm making pot roast (chuck roast) for the 1st time this weekend. I
>> seen some recipes that call for broth and red wine and even one
>> recipe uses nothing but red wine (I think that's way too much wine.)
>> I think I'm going to use about 3:1 ratio of broth and wine. My
>> question is does the wine just add flavor or does it also help in
>> breaking down the meat?
> Wine does both. However, chuck gets very tender with long slow cooking
> anyway so the real benefit is taste Whatever you do, don't buy that
> stuff at the grocery store called "cooking wine". It's bad wine with a
> lot of salt added. You should have no problem picking up an inexpensive
> table wine to use. (I think your ratio is fine.)
>
> Jill

That's what I figure about the cooking wine. I only cook with wine that
I can also drink, which makes cooking much more enjoyable This time
I'm using Shiraz/Cab (my favorite wine.)