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Old 02-08-2009, 07:45 PM   #11
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Hmmmmm...most common substitute for dry white wine here in southern California is probably Valium, but that doesn't sound like what you are looking for. I'd go with the chicken broth.
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Old 02-08-2009, 07:59 PM   #12
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Quote:
Originally Posted by Scotch View Post

Granted, alcohol itself has a somewhat sweet note, but it all quickly evaporates when it's heated.
This is a common misconception. See this chart.
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Old 02-08-2009, 08:19 PM   #13
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The amount of alcohol remaining in the recipe cited would be insignificant. A half-cup of wine contains roughly a tablespoon of alcohol; assuming the dish is baked for about an hour, only 25 percent of that tablespoon would remain, or roughly a teaspoon in the entire dish. Assuming it serves four, that would be a quarter of a teaspoon per serving. Robert Parker himself wouldn't be able to detect it, especially in that thick, heavily flavor sauce.
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Old 02-08-2009, 08:22 PM   #14
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I am not denying the amount would be negligible. I am saying that your quote about it evaporating quickly when heated is wrong.
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Old 02-08-2009, 08:50 PM   #15
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We're not wine drinkers, so I generally substitute chicken broth, water or more of some other liquid in the recipe (like another can of diced tomatoes).

(I don't have any valium.)
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Old 02-08-2009, 09:02 PM   #16
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We're not here to argue the point Scotch. When wine is added to a dish there is still a sweet note. Even a DRY white wine can be fruit forward...and I'm not talking residual sugar, merely fruit. Wine is NOT an option for the OP anyway. A SUBSTITUTE is what he's looking for. So really, alcohol left, residual sugar, is a moot point. Troken can still lend itself to fruit forward notes.
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Old 02-08-2009, 10:04 PM   #17
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I think this has pretty much been settled. I agree that in this case, chicken stock or merely water will do pretty well as a substitution.

However, a thought occurred to me - for situations like this, cooking wine (the stuff with salt added to make it pretty much non-drinkable) might be worth playing with. It is also an option for LaurenG, as it is legal for minors to buy and use.
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Old 02-08-2009, 10:54 PM   #18
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We're not here to argue the point Scotch. When wine is added to a dish there is still a sweet note. Even a DRY white wine can be fruit forward...and I'm not talking residual sugar, merely fruit. Wine is NOT an option for the OP anyway. A SUBSTITUTE is what he's looking for. So really, alcohol left, residual sugar, is a moot point. Troken can still lend itself to fruit forward notes.
"We're not here to argue the point"? What does that mean? Obviously you are here to argue the point because that's what you always do, so I can only assume that you mean "I'm right because I'm the moderator." Nonsense!

Fruit flavor in wine does not equal sweetness; residual sugar in wine does equal sweetness. Dry white wine doesn't taste anything like watered-down grape juice, and the suggestion to substitute one for the other makes no sense to me.
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Old 02-09-2009, 02:40 AM   #19
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Quote:
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I think this has pretty much been settled. I agree that in this case, chicken stock or merely water will do pretty well as a substitution.

However, a thought occurred to me - for situations like this, cooking wine (the stuff with salt added to make it pretty much non-drinkable) might be worth playing with. It is also an option for LaurenG, as it is legal for minors to buy and use.
IMHO, so called "cooking wine" should not be an option for anyone, as it is the lowest quality wine with lots of salt added, and for what you are buying is VERY expensive. for Lauren G, I cooked with wine long before I was old enough to drink. My mother bought it for her own cooking use. My parents were not wine drinkers until I educated them, but my mother purchased and used wine for cooking.
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Old 02-09-2009, 10:52 AM   #20
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I would not use anything sweet as a sub. either chicken stock or water would be fine. You might even want to dilute the chicken stock half and half with water, to replicate the texture of the wine.

Sounds like a tasty recipe!
I agree. It's not meant to be sweet. If an acidic note is warranted, hit the chicken broth with a little rice wine vinegar or white wine vinegar.
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