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Old 02-10-2009, 11:02 AM   #31
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Sometimes cooking with wine in cast iron will give the food a minerally taste from the iron.

Again, I'd just sub chicken broth here. You'll need to make up for the liquid in the recipe, so sub -- dont just leave it out.
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Old 02-10-2009, 11:59 AM   #32
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Quote:
Originally Posted by Bigjim68 View Post
If this is correct, and I wanted an alcohol free dish, I would not even try to make a wine sauce by substituting something else for the wine.
The alcohol NEVER completely cooks out. There will always be some residue, which could be enough to throw a recovering Alcoholic off the wagon.

I don't know about you, but I couldn't live with myself if I were in any way responsible for that.

Your resulting dish may be a bit different, but there is no reason it cannot be delicious.

OTOH, I never prepare Boeuf Bourguignon for my brother in law, who is 15 years sober. There are too many delicious beef stews that don't have wine in the title, and don't have wine as a necessary ingredient.

For the OP, who is responsible for a bunch of minors on this camping trip, I would not get close to anything alcoholic. Way too many risks involved.
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Old 02-10-2009, 12:08 PM   #33
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Quote:
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For the OP, who is responsible for a bunch of minors on this camping trip, I would not get close to anything alcoholic. Way too many risks involved.
Hence the whole reason for this thread.
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Old 02-11-2009, 12:22 PM   #34
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"verjus" or "verjuice" is an option to consider
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Old 02-11-2009, 02:58 PM   #35
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"verjus" or "verjuice" is an option to consider
What is that? Never heard of it.
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Old 02-11-2009, 03:00 PM   #36
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Originally Posted by jennyema View Post
Sometimes cooking with wine in cast iron will give the food a minerally taste from the iron.

Again, I'd just sub chicken broth here. You'll need to make up for the liquid in the recipe, so sub -- dont just leave it out.
Great point, thank you! Another reason not to cook in my DO with wine.
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Old 02-11-2009, 03:04 PM   #37
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What is that? Never heard of it.
It's green grape juice.

Used a lot instead of lemon juice or vinegar in salad dressings. It's pretty pricey and hard to find, depending on where you live.,
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Old 02-11-2009, 03:08 PM   #38
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why so pricey, jenny? is it that much "better"?
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Old 02-11-2009, 03:35 PM   #39
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I assume it's pricey because of the way it's made, sort of like wine without the fermentation. And there's not that much of it made.

But that's just a guess.
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Old 02-11-2009, 03:52 PM   #40
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I don't think I've ever even seen it. would it be located with the other fruit juices at the store, or elsewhere?
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