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Old 10-09-2006, 01:45 PM   #11
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I sure wish I could find this stuff - it certainly sounds interesting! Thanks for the input. The gazpacho plating sounds beautiful!
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Old 10-09-2006, 01:48 PM   #12
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Wink

Quote:
Originally Posted by YT2095
is there no way you can heat this wine and drive off the alc (it has a lower BP than the rest of the liquid), and then use it?

the best way would be a ban marie(sp?) in effect a double boiler usiing hot water to heat the wine in a bowl, waters BP is 100c alc is something like 78-79c, that way you don`t risk overheating or tainting the wine, you simply remove the ethanol :)

you could also do large batches of this and store it too, it will freeze quite nicely also :)
Not all the alcohol will cook away and the main issue of concern here is cooking for an AA member. A percentage of the alcohol stays - always, and in this case with a delicate seafood dish, a LOT will probably stay - therefore the taste will stay too.
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Old 10-09-2006, 01:50 PM   #13
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Quote:
Originally Posted by YT2095
is there no way you can heat this wine and drive off the alc (it has a lower BP than the rest of the liquid), and then use it?
i would have recommended the same, i dont know too much about aa's, but i do know that the amount of alcohol left in a wine reduction is minimal... truthfully, i do not think it would adversely affect an aa... i would, however, not mention that the sauce has white wine

brings up another thought - when aa's dine out do they specifically ask for sauces to be altered - would they order traditional recipes without the wine? im just curious, not trying to be funny or anything, because in traditional italian and french restaurants way too many stocks, poaching liquids, sauces call for a small amount of wines and the like for preparation, and even a server or restaurant manager might accidentally forget or not be aware of a recipe calling for such.
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Old 10-09-2006, 02:01 PM   #14
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............mmmmmmmmmmmmm - if you have ever seen someone "go down the tubes" due to drinking you would not hide the ingredients and do this to the person. It's sad to see what they go through. They lose everything they own AND their spouse AND their friends because they have no control and the urge to get that flavor outweighs EVERYTHING! When someone has gone into recovery you should respect that even at the cost of a recipe. I have a dear friend who is in recovery, has been for about 3 years. We are just now speaking again because of the things he did. I would NEVER EVER invite him to dinner and sneak in a wine reduction - that would be one of the cruelest things I could do to him.

Sorry to sound harsh - but a recovering alcoholic does not have it easy. I was up close and personal in their lives and it was not pretty to watch. Broken neck from falling over and he put his head through the sheetrock, black eyes from falling into a desk, totalled car, repossessed boat, repossessed car, repossessed house, lost a business that was bringing to him a mid six-figure income - and sadly lost his wife.

Trying to hide the fact that there is wine in the dish just isn't worth that "brain trigger" it may cause.
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Old 10-09-2006, 02:12 PM   #15
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I usually use more stock than apple as I find the sweetness more noticable. That's also likely because I cook reduced sodium in general. A more standard salt level would probably balance better with more sweetness. Tastes vary though.

For the seafood dish in question, i'd probably use some clam juice instead of chix stock. Fish stock would be better but I honestly rarely have it around. Clam juice I do have on hand though.

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Old 10-09-2006, 02:13 PM   #16
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Where can you find verjus? I'm guessing not a liquor store since there is no alcohol in it, but I've never seen it in a grocery store.
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Old 10-09-2006, 02:30 PM   #17
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Quote:
Originally Posted by Lizannd
Where can you find verjus? I'm guessing not a liquor store since there is no alcohol in it, but I've never seen it in a grocery store.
I would click on the link provided above and see if they can direct you - that's what I'm going to do when I have a minute.
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Old 10-09-2006, 02:36 PM   #18
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Old 10-09-2006, 02:45 PM   #19
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Kitchenelf, ok cool, I understand a little now, sometimes I think Too much Science, Lab work and techniques, and perhaps forget the Human side of things, I never knew the Taste even though 100% alc free could trigger such a response :(
Sorry about that, it Was posted with the best of intentions though.
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Old 10-09-2006, 03:20 PM   #20
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I feel the same, I have never personally seen the extent of alcoholism first-hand and admit to be quite ignorant on the topic. I still find it intriguing though how they can go out and dine casually under these circumstances, as I have never actually received an order at my restaurants which specifically called for the exclusion of any alcohol like I have for allergies such as nuts and shellfish, or dairy exclusions for vegans, or kosher considerations like shellfish broths, and meat/cheese pairings.
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