Port Wine ?

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've used a red port wine for making port wine jelly as a condiment for
pork. Occasionally, I'll toss a little red port wine into a pork roast
cooking. Reading here I saw tawny port wine so decided to check it out.
My question is when to use a red vs a tawny when cooking with?

I think it's a matter of preference. The difference in taste will be subtle
at best when usen in cooking. For drinking I think tawny is better than red,
but I really doubt that you will notice the difference in cooking.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

~patches~ said:

I've used a red port wine for making port wine jelly as a condiment
for
pork. Occasionally, I'll toss a little red port wine into a pork
roast
cooking. Reading here I saw tawny port wine so decided to check it
out.
My question is when to use a red vs a tawny when cooking with?

When YOU decide, through trial and error which is best for YOU. Try
reducing the port over a genteel heat by 2/3' and using it in a
chocolate cake🙂.
----
JL

p.s. google group search "joseph+littleshoes+catalan+cake"

~patches~ said:

I've used a red port wine for making port wine jelly as a condiment for
pork. Occasionally, I'll toss a little red port wine into a pork roast
cooking. Reading here I saw tawny port wine so decided to check it out.
My question is when to use a red vs a tawny when cooking with?

Ruby is younger, darker, sweeter, and has more kick. As it ages, tawny port
pales and refines itself to a smooth, mellow drink that is somewhat drier
than ruby.

To my way of thinking, ruby is pretty much always superior to tawny in
cooking, because the nuances picked up in the aging process are usually lost
when you apply heat.

But take note of the weather: You can use any port in a storm.

(Har har har...)

Bob

~patches~ said:

I've used a red port wine for making port wine jelly as a condiment
for pork. Occasionally, I'll toss a little red port wine into a pork
roast cooking. Reading here I saw tawny port wine so decided to
check it out. My question is when to use a red vs a tawny when
cooking with?

Either or. I prefer tawny because I like to sip on it, too. It's not as
sweet as red port. Thanks for reminding me... I think I'll pour some in a
snifter 🙂

Jill

Bob Terwilliger said:

~patches~ said:

I've used a red port wine for making port wine jelly as a condiment
for pork. Occasionally, I'll toss a little red port wine into a
pork roast cooking. Reading here I saw tawny port wine so decided
to check it out. My question is when to use a red vs a tawny when
cooking with?

But take note of the weather: You can use any port in a storm.

(Har har har...)

Bob

<groan> Where you been, Bob? Working? Haven't seen you in the chat
channel in a few 🙂

Jill

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

~patches~ said:

I've used a red port wine for making port wine jelly as a condiment for
pork. Occasionally, I'll toss a little red port wine into a pork roast
cooking. Reading here I saw tawny port wine so decided to check it out.
My question is when to use a red vs a tawny when cooking with?

Ruby is younger, darker, sweeter, and has more kick. As it ages, tawny
port pales and refines itself to a smooth, mellow drink that is somewhat
drier than ruby.

To my way of thinking, ruby is pretty much always superior to tawny in
cooking, because the nuances picked up in the aging process are usually
lost
when you apply heat.

But take note of the weather: You can use any port in a storm.

(Har har har...)

Bob

This is a new one on this ng: Har har har. I like it, but I want to add,
"Matie."
"Har har har, Matie."
LOL,
Dee Dee

Dee Randall said:

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

~patches~ said:

I've used a red port wine for making port wine jelly as a condiment
for pork. Occasionally, I'll toss a little red port wine into a
pork roast cooking. Reading here I saw tawny port wine so decided
to check it out. My question is when to use a red vs a tawny when
cooking with?

Ruby is younger, darker, sweeter, and has more kick. As it ages,
tawny port pales and refines itself to a smooth, mellow drink that
is somewhat drier than ruby.

To my way of thinking, ruby is pretty much always superior to tawny
in cooking, because the nuances picked up in the aging process are
usually lost
when you apply heat.

But take note of the weather: You can use any port in a storm.

(Har har har...)

Bob

This is a new one on this ng: Har har har. I like it, but I want to
add, "Matie."
"Har har har, Matie."
LOL,
Dee Dee

Are you dressed like a pirate? Got a parrot on your shoulder? Shall I loan
you a parrot? (they don't come with diapers, you know!)

Jill

I've made beef medallions with a port cranberry sauce (port, broth and
dried cranberries), that's the best meal, got it from Bon Appetit, they
used it with venison medallions).
http://www.epicurious.com/recipes/recipe_views/views/2069

Although I am usually a tawny drinker and am loath to use the good stuff to
cook with, I usually think of this very oversimplified concept when
cooking:

Ruby port if I want a richer grape flavor.
Tawny if I am looking for something closer to sherry.

Both are good; both are quite different. Let us know what you make!

pgluth1 said:

Although I am usually a tawny drinker and am loath to use the good stuff to
cook with, I usually think of this very oversimplified concept when
cooking:

Ruby port if I want a richer grape flavor.
Tawny if I am looking for something closer to sherry.

Both are good; both are quite different. Let us know what you make!

I will 🙂 I have a nice ruby port and a dry sherry. I'll pick up a
tawny port later this week. Then I might do a test run using a small
piece of beef with each to see what the flavour result is before doing a
full meal.