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Old 10-09-2006, 03:30 PM   #21
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Quote:
Originally Posted by YT2095
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.
No problem at all YT2095 - even reduced wine still has some alcohol and leaves this wonderful wine flavor, which that is what the majority of us are after - that reduced wine flavor versus reducing the alcohol content.

I just felt passionate for a moment! Thanks for not ripping my head off and telling me to get off my soap box! Climbing off my soapbox now but carrying it with me for security!

I worked in a fine French-type restaurant and never got any orders for "no alcohol" in the dish. I would imagine it might come on the ticket in the form of "no sauce", or something similar. Just guessing here though.
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Old 10-09-2006, 03:44 PM   #22
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Alcohol In Foods

When I first saw this, I was surprised at the remaining percentages!

When alcohol is added to a dish, some of it evaporates and some remains behind in the dish. How much remains behind depends on how long the dish is cooked after the addition of alcohol.


Cooking Method
Alcohol Remaining
Alcohol added to boiling liquid and removed from the heat
85%
Flamed
75%
Stirred in and baked or simmered for:
15 minutes
40%
30 minutes
35%
45 minutes
30%
1 hour
25%
1 1/2 hours
20%
2 hours
10%
2 1/2 hours
5%

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Old 10-09-2006, 03:45 PM   #23
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Have you tried any of the de-alcoholized wines that are available in grocery stores? Some of them are pretty good. At least you get a closer flavour than apple juice.
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Old 10-09-2006, 03:54 PM   #24
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Boiling/simmering alcoholic drinks never completely drives off the alcohol. And it is not "necessary" if this person needs to not have alcohol.
I agree with maybe a bit of apple juice or for coquille, seafood broth.
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Old 10-09-2006, 04:09 PM   #25
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andy m.: the 5% is 5% of the alc content to begin with (and I`m sure outside a Lab you`ll never encounter 100% pure alc) what is wine? maybe 10% alc total?
what`s 5% of that?
Roughly the same as you`de get making your own bread! :)

as I said, I didn`t know how bad this condition was.
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Old 10-09-2006, 05:41 PM   #26
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What those percentages mean is what % of the original alcohol amount remains.

In other words, If you add a cup of white wine to a dish (13% alcohol) about 2 tablespoons is actual alcohol in the wine. After simmering for an hour, 25% of that 2 tablespoons remains in the dish or about a half tablespoon.
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Old 10-09-2006, 06:16 PM   #27
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"fre" is a de alcoholized wine and is dry ... it would work ok... they make a chardonay.
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Old 10-09-2006, 07:30 PM   #28
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As Krishelle mentioned, there are non-alcoholic wines available in most stores.
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Old 10-09-2006, 07:47 PM   #29
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I have never made the dish, but I substitute low sodium chicken broth in recipes that call for white wine. We are not big wine drinkers, and I hate to open a whole bottle, when I only need one cup. And quite frankly, I prefer the flavor of the chicken broth in a lot of recipes.
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Old 10-09-2006, 08:32 PM   #30
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Wow.
I've just read through 3 pages of brilliant answers, and the original poster has not replied yet! I'm really impressed, and yet I still wonder WHY she doesn't want to use white wine.

Most probably you've all hit the nail on the head, but maybe, just maybe, the poster doesn't have any white wine at home.

Now comes the $64,000 question.

Is Coquilles St Jacques the same dish without white wine? I think not...
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