Quote:
Originally Posted by MissBrattified
Chuck roast, baby potatoes & carrots, portabella mushrooms, shallots, onion soup mix, water+an experimental splash of bourbon that I threw in the crockpot this morning. I skimmed off the fat, heated up some rolls and made gravy with the beef juice from the crockpot when I got home.
FTR, I really hated the way the bourbon smelled. In fact, it nearly turned my stomach.  I normally pour about a cup of cheap red wine in with a roast, but I was out, so I used what Jeff had in his cabinet for barbecue sauces. It still tasted good, though, and no one at the table complained or guessed something was different. |
I've never tried red wine with a roast. I use cooking wine, like Marsala cooking wine when cooking Italian dishes, but I've never tried the "real" red wine. Is there much of a difference? And... I had always heard that alcohol evaporates when cooked, is this not true? Do tell!