Dusty Chalk Posted June 24, 2008 Report Share Posted June 24, 2008 So I made a second batch of Peter's Purple Chicken, only this time I used a white zinfandel (Frey), almost a rose'. I tried to make a rue with the leftover wine (+ flour + butter), but it turned out a little tart. What can I add to combat the tartness, any recommendations? Quote Link to comment Share on other sites More sharing options...
grawk Posted June 24, 2008 Report Share Posted June 24, 2008 salt or sugar? Quote Link to comment Share on other sites More sharing options...
JBLoudG20 Posted June 24, 2008 Report Share Posted June 24, 2008 Needs moar cowbell. Quote Link to comment Share on other sites More sharing options...
Duggeh Posted June 24, 2008 Report Share Posted June 24, 2008 Tomato paste? Quote Link to comment Share on other sites More sharing options...
saint.panda Posted June 24, 2008 Report Share Posted June 24, 2008 Sugar Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted June 24, 2008 Author Report Share Posted June 24, 2008 Not sugar -- then I'll just get a sweet-and-sour sauce. Quote Link to comment Share on other sites More sharing options...
JBLoudG20 Posted June 24, 2008 Report Share Posted June 24, 2008 mmm sweet and sour chicken. Quote Link to comment Share on other sites More sharing options...
deepak Posted June 24, 2008 Report Share Posted June 24, 2008 mangos I don't know if Reks is joking or not. But this is a great suggestion. Mango curry is delicious and would probably make for a very yummy chicken baste. Quote Link to comment Share on other sites More sharing options...
postjack Posted June 24, 2008 Report Share Posted June 24, 2008 Add a bottle of Dale's and a $7 ribeye. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted June 24, 2008 Author Report Share Posted June 24, 2008 I don't know if Reks is joking or not. But this is a great suggestion. Mango curry is delicious and would probably make for a very yummy chicken baste.Curry actually sounds like a good idea. I might try that. Quote Link to comment Share on other sites More sharing options...
Augsburger Posted June 25, 2008 Report Share Posted June 25, 2008 Did you brown the rue to a maple or milk chocklate color before adding the Zin? Sometimes the flour can tarten up the taste unless it is mellowed out with browning. Zins tend to have a fruitier taste and finish so they should not be imparting any sour taste. Mangoe chutney or the curry are excellent suggestions btw. Quote Link to comment Share on other sites More sharing options...
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