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Cooking with dealcoholized wine
Posted on 12/23/21 at 12:28 pm
Posted on 12/23/21 at 12:28 pm
I don't drink anymore, but I still use real wine when I cook dishes that require wine. I'm making braised short ribs for dinner tonight and when I grabbed the bottle of wine to add to my braise, I accidentally grabbed my bottle of dealcoholized wine and added that to my short ribs instead the bottle of real wine. I just realized my mistake. You think using dealcoholized wine will mess things up? I don't know if the alcohol in the wine plays any important role, like breaking down tissues to tenderize. Thoughts?
6
Posted on 12/23/21 at 12:35 pm to jfw3535
If the dealcoholized wine is good enough to drink on its own, I would think it would still be fine coking with it
Posted on 12/23/21 at 12:35 pm to jfw3535
heat evaporates all the alcohol in it so regular wine, after being cooked, adds no alcohol to the food
unless you or your guests are an alcoholic, there is no point in trying to get non alcoholic cooking wine, the 0.000001% that might still be there is nothing
dealcoholized wine is just grape juice
unless you or your guests are an alcoholic, there is no point in trying to get non alcoholic cooking wine, the 0.000001% that might still be there is nothing
dealcoholized wine is just grape juice
This post was edited on 12/23/21 at 12:37 pm
Posted on 12/23/21 at 12:37 pm to jfw3535
Dealchoholized is an awesome word I just added to my vocabulary
Your short ribs will be fine
Your short ribs will be fine
Posted on 12/23/21 at 1:14 pm to jfw3535
I would think the alcohol is a key part in breaking down the food and flavor right?
Posted on 12/23/21 at 1:16 pm to keakar
quote:
unless you or your guests are an alcoholic, there is no point in trying to get non alcoholic cooking wine, the 0.000001% that might still be there is nothing
he grabbed it by accident
Posted on 12/23/21 at 1:53 pm to Ed Osteen
quote:
I would think the alcohol is a key part in breaking down the food and flavor right?
It cooks off first, so probably not.
Posted on 12/23/21 at 2:08 pm to Ed Osteen
quote:
I would think the alcohol is a key part in breaking down the food and flavor right?
Yes. Some foods, tomato being one of the big ones, have alcohol soluble flavor compounds that cannot get extracted into the cooking liquid to flavor it without some kind of alcohol. It's not required, but if you want the full flavor of some dishes, you need it.
A splash of vodka makes tomato dishes better. Hence: vodka cream tomato sauces.
This post was edited on 12/23/21 at 2:11 pm
Posted on 12/23/21 at 2:15 pm to jfw3535
i would think you shouldnt notice a difference. the alcohol mostly cooks off and i dont think really plays any true purpose itself.
report back though. i been hankering to make cioppino and its not the same without red wine in it.
report back though. i been hankering to make cioppino and its not the same without red wine in it.
Posted on 12/23/21 at 2:41 pm to caro81
They came out well. They're definitely tender and taste fine.
Posted on 12/23/21 at 2:50 pm to keakar
quote:
heat evaporates all the alcohol in it so regular wine, after being cooked, adds no alcohol to the food
That's not entirely true. Even after a few hours there can still be some alcohol left. Not much, but some. It's something like 50% of alcohol is left after 15 minutes. 25% after an hour. And like 5-10% after several hours.
Anyways, it's all relative, and since you typically don't pour an entire bottle of wine into a dish, you're usually fine.
Posted on 12/23/21 at 3:58 pm to jfw3535
You got a recipe for that hot mess?
Posted on 12/23/21 at 4:06 pm to TigerFanatic99
I use this recipe by Anne Burrell. Recipe
Posted on 12/23/21 at 4:57 pm to jfw3535
So-----fruit juice was used.
No alcohol, no wine.
No alcohol, no wine.
Posted on 12/23/21 at 8:55 pm to jfw3535
quote:
They came out well
Posted on 12/24/21 at 12:21 am to jfw3535
That looks like some heartburn.
Cup and a half of tomato paste and 2-3 cups on non-alcoholic red wine. Im not here to shite on it though, I’d still eat that.
Cup and a half of tomato paste and 2-3 cups on non-alcoholic red wine. Im not here to shite on it though, I’d still eat that.
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