Tawny or Ruby Port in recipe? - recipe port rib marinade
Ok, I know the difference between wood and ruby, and you can taste the flavors in the difference, but I make a plate of pork, which I with tawny port, but accidentally took a bottle of Ruby. Makes a big difference in the results? Do I want to change for special person?
Friday, January 29, 2010
Recipe Port Rib Marinade Tawny Or Ruby Port In Recipe?
2 comments:
When I was a boss we have multiple ports, with fresh and dried fruits such as apricots, cherries, blueberries, blackberries and red grapes, with or without seeds.
Quenching has been used for the molds with a little broth is reduced to a thick mixture, put up with cold butter and fruit just before adding the butter, fully working
For the consumer, can result in a sauce of equal or similar to the orange duck with a port for cutting pork from its use and to add or any fruit or just thick as a mere au jus or sauce is.
ILike the two telluric lines, and the sweetness of the struggle against the rich flavor of the meat my fav was all dried cherries and a Hungarian type of acid, I bought a bottle shop voucher world famous Ed honest. Made with a grilled pork tenderloin or sauteed, and was with a rich Cabernet Nice that you'll be in heaven with insurance and a plate.
I actually prefer the red connector with pork! lol I find sweet and the flavors complement each other well. Just not much for the first time you use it.
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