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cooking with wine in DO
PattyO
Posts: 883
I want to try some Dutch oven cooking, but my recipes have wine added. I'm afraid of flareups from the alcohol. How are you guys doing adding wine to your stews on the egg? I have an oxtail stew and braised short ribs that both have wine added mid cook.
Thanks
Thanks
Comments
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PattyO,
You would need some pretty strong wine to get flare ups. It won't even happen with distilled stuff on a do.
SteveSteve
Caledon, ON
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I use a cheap burgundy for beef dishes. I don't want to light my porch on fire.
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Not to worry. There isn't enough alcohol in wine to flare. Honest.
SteveSteve
Caledon, ON
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I your DO is CI, then you will likely remove all your mothering whenever you do wine or something acidic like tomato sauce in it.
If you use a porcelain coated DO, then you have no worries - wine is ~25% alcohol by volume so it shouldn't flare up unless you do something like chicken cacciatore where you really force a flare up in the pan with virtually no other liquid.
Relax and let us know how it turns out. -
Mothering?
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Pics would be great if it flares! :woohoo:aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Nah
Doesn't happen
Osso bucco does just fine in a Dutch oven
The warnings are everywhere, but I haven't ever actually heard anyone having a problem with cast iron and tomato, let alone wineed egli avea del cul fatto trombetta -Dante -
I want to know where you're getting 50 proof wine
But I agree with stike, wine or acidic food won't ruin to seasoning on the cast iron unless you store the foods in there for long periods. I cook all sorts of stuff in my cast iron with no issues. I figure if a hot and spicy chili doesn't wreck it then it's pretty safe. -
Cast Iron cookware gets a shiny non-stick surface when oils absorb into the pores of the cast iron over years of use. This process is called mothering.
Mothering is best done with repeated high heat and cooling cycles with high temperature oil (like canola).
For instance, I have a 12" chicken fryer (deep skillet with cast iron lid) that I mothered by deep frying 10-12 batches of home made french fries in.
I also have a 20+ year old Lodge 16" CI DO that I use for large cooks in the oven and on the BGE, but it too started as a deep fryer to get it properly mothered.
Hope that helps your understanding....
Oh, and never, ever, ever, ever use soap to clean your cast iron cookware. I use a stiff nylon brush and hot water, then dry with paper towels and put the CI away.
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