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Post by Bro. Freddie on Dec 18, 2005 2:44:31 GMT 12.75
There are a lot of recipes that call for wine but I was wondering if you could subsitute something else and still have the same taste as the original recipe.
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Post by Paws on Dec 18, 2005 5:13:49 GMT 12.75
Nope! But, if it is the alcohol content that concerns you, don't let it. All but a very minuscule amount is cooked out. Nothing remains but the residual acidic notes and flavor. Remember the evaporation point of alcohol is far less than water! ;D For beer recipes, I have found a suitable replacement to be "Club Soda" or just plain old carbonated water. This works for breads, batters, and sauces because what we are after is the carbonation. For use in stews, meats, and soups calling for beer though I will not substitute; use the dark ales.
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Post by Brikatw on Dec 20, 2005 9:10:18 GMT 12.75
On the other side of the coin, when is a good time to try adding wine to a dish? For example, what kinds of dishes/recipes would be good to consider adding the flavor of wine to? Are there times when the recipe may not call for it but it may be a good addition? Alot of the old recipes that we use do not call for wine but may or may not be enhanced by the wine. Any ideas on that???
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Post by Two Tales on Dec 20, 2005 17:15:28 GMT 12.75
My thoughts on wines for cooking...sauces, anything that has mushrooms in it, some stews and of course onion soup...marinating in wine has a tendency to dry out the meat...how ever if cooking fruit that's different...mainly for sauces...IMO..
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