Added wine to marinade by mistake - big deal?
April 1, 2021 10:07 AM Subscribe
I'm making chicken Marbella from this recipe and I added the wine to the marinade (will be marinaded for 24h). I reread the recipe and actually I'm not supposed to add the wine until just before cooking. Do I need to remake the marinade or will it be just fine?
FYI, the recipe is behind a paywall and I can't read it - but everything I'm reading about wine marinades in general now suggests that it should be fine. It doesn't affect the texture of the meat (that was the big thing I was wondering about), and so it'll just be a matter of flavor.
Since you will be discarding the marinade, however, you may want to add a splash more at the time when you were supposed to add it, just in case (not much, like a tablespoon or so to boost the "hi, there was wine here" flavor).
posted by EmpressCallipygos at 10:10 AM on April 1, 2021 [6 favorites]
Since you will be discarding the marinade, however, you may want to add a splash more at the time when you were supposed to add it, just in case (not much, like a tablespoon or so to boost the "hi, there was wine here" flavor).
posted by EmpressCallipygos at 10:10 AM on April 1, 2021 [6 favorites]
No problem at all. Enjoy!
posted by mumimor at 10:13 AM on April 1, 2021 [1 favorite]
posted by mumimor at 10:13 AM on April 1, 2021 [1 favorite]
The wine may tenderize the meat a little bit. The chicken may have a more wine flavor throughout it. It may turn out a little different than the recipe would have but it won't turn out badly.
posted by Candleman at 10:52 AM on April 1, 2021 [5 favorites]
posted by Candleman at 10:52 AM on April 1, 2021 [5 favorites]
I recommend making it, eating it, then making it again with late wine instead of early wine, then eating that, to find out whether you like your early wine variation more or less or different-but-same or can't-really-tell.
Misreading a well-tested recipe will usually only result in food that genuinely tastes bad if you get ingredient proportions terribly wrong, like using tablespoons of salt where a teaspoon was called for, or get stuff so hot that it burns. Failures of technique that happen at room temperature are generally much less consequential.
You haven't made a mistake; you're conducting an experiment.
posted by flabdablet at 11:04 AM on April 1, 2021 [10 favorites]
Misreading a well-tested recipe will usually only result in food that genuinely tastes bad if you get ingredient proportions terribly wrong, like using tablespoons of salt where a teaspoon was called for, or get stuff so hot that it burns. Failures of technique that happen at room temperature are generally much less consequential.
You haven't made a mistake; you're conducting an experiment.
posted by flabdablet at 11:04 AM on April 1, 2021 [10 favorites]
Best answer: wine is relatively acidic and poultry isnt the heartiest protein, so i could see there being some less than ideal effects that are more likely to be textural and appearance-based than flavor related. im familiar with plenty of beef recipes that call for 24 wine-based soaks so nothing too terrible will happen (im now also recalling the time a relative - by marriage - decided to celebrate the co-occurence of thanksgiving and hannukah with a manneshewitz brined turkey.)
posted by Exceptional_Hubris at 11:36 AM on April 1, 2021 [3 favorites]
posted by Exceptional_Hubris at 11:36 AM on April 1, 2021 [3 favorites]
EmpressCallipygos: FYI, the recipe is behind a paywall and I can't read it
Just the recipe.
posted by emelenjr at 12:09 PM on April 1, 2021 [4 favorites]
Just the recipe.
posted by emelenjr at 12:09 PM on April 1, 2021 [4 favorites]
I did the same thing with a marinade I made for a different chicken thigh recipe, adding the wine before it was time. Worked out fine!
posted by emelenjr at 12:11 PM on April 1, 2021 [1 favorite]
posted by emelenjr at 12:11 PM on April 1, 2021 [1 favorite]
Response by poster: Thanks everyone! Will see how it turns out!
posted by iamsuper at 1:15 PM on April 1, 2021 [1 favorite]
posted by iamsuper at 1:15 PM on April 1, 2021 [1 favorite]
It'll be absolutely fine and delicious. You could probably find 25 similar recipes for this dish that DO add the wine to the marinade. I'm not even sure why this recipe even bothers to add it late, since the entirety of the marinade + wine is cooked down into a pan sauce anyway.
posted by desuetude at 1:18 PM on April 1, 2021 [3 favorites]
posted by desuetude at 1:18 PM on April 1, 2021 [3 favorites]
Let us know how it turns out!
posted by stoneandstar at 1:08 AM on April 2, 2021 [2 favorites]
posted by stoneandstar at 1:08 AM on April 2, 2021 [2 favorites]
Response by poster: Made it and it turned out fine! I noticed before cooking that the chicken looked slightly 'cooked', a bit like ceviche, but that could also have been from the vinegar in the marinade. Anyway, it tasted good - next time will add the wine later to see if it makes a difference. Thanks again!
posted by iamsuper at 12:02 PM on April 2, 2021 [1 favorite]
posted by iamsuper at 12:02 PM on April 2, 2021 [1 favorite]
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