But did not result in Coq Au Vin. Instead, the resulting catastrophe could best be described as a pot of blackened bacon fat and a pile of stringy purple chicken with perfectly purple petite pearl onions.
So after several attempts at chewing, we decided to cut our losses. A liquid dinner never killed anyone, did it?
2 comments:
I made coq au vin for the first time this last year--for company! Duhhh!!!!!
It was very purple. But, it tasted good so I turned down the lights and lit some candles. Nobody was the wiser!
Merry, merry and happy happy to you! All the best for 2008!
I have had this issue as well.
Cooking with red wine to me is never as easy as you would think. White wine is always a pleasure, but red wine? It really can look like klingon food. This happened to my fondue, it tasted good but it was purple gray. NOT pretty! And when i make stew i try to use a dark beer because the red wine never looks or taste that good. maybe i am using the wrong wine?
but french reds are always very red.
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