Timeline for What would adding wine (red or white?) do when cooking Vindaloo?
Current License: CC BY-SA 3.0
10 events
| when toggle format | what | by | license | comment | |
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| Feb 17, 2015 at 17:36 | answer | added | Escoce | timeline score: 0 | |
| Feb 17, 2015 at 7:58 | answer | added | gustafc | timeline score: 1 | |
| Jan 20, 2015 at 16:47 | comment | added | Batman | From wiki: The name "vindaloo" is derived from the Portuguese dish "carne de vinha d'alhos," a dish of meat, usually pork marinated in wine and garlic.[2] The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo.[3] | |
| Jan 20, 2015 at 15:53 | comment | added | Beer_en_thu_si_asT | Wow, thanks everyone for your comments! Stephie, thanks for going gentle on me. See above for an update to the "recipe". More like me throwing things into a pot and hoping they work. :P | |
| Jan 20, 2015 at 15:52 | history | edited | Beer_en_thu_si_asT | CC BY-SA 3.0 |
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| Jan 20, 2015 at 14:00 | comment | added | FrinkTheBrave | I understand that the 'vin' in vindaloo actually refers to wine. Something to do with the Portuguese influence. I have seen vindaloo recipes which call for some vinegar rather than wine, but why not? | |
| Jan 20, 2015 at 8:41 | comment | added | Stephie♦ | Welcome to the site! Could you please give us a rough description of your Vindaloo? It's always a good idea to include the specific recipe if you are asking for improvements or effects of certain changes. (Was that gentle enough ;-)) | |
| Jan 20, 2015 at 1:39 | comment | added | Athanasius | I can't speak to the effect on vindaloo specifically, but the general reason for adding a little alcohol to a dish (beyond the flavor of the alcohol) is because certain flavor compounds dissolve better in alcohol than water or fat. This is why many people add vodka to tomato sauce or deglaze with wine: alcohol is a solvent, and you'll get certain flavor compounds dissolved and brought out in the dish that you can't get any other way. If I were you, I'd start with a small quantity and see if you like the effects. | |
| Jan 19, 2015 at 21:08 | review | First posts | |||
| Jan 20, 2015 at 7:41 | |||||
| Jan 19, 2015 at 21:06 | history | asked | Beer_en_thu_si_asT | CC BY-SA 3.0 |