Recent content by chefmike

In many dishes the reason for adding wine is to release substances that are not fat or alcohol soluble (such as certain flavors in tomato). Using a wine with no alcohol would defeat that purpose. If there is concern, use stock for liquid instead. And while you are at it, check your vanilla...

Water can also be used as a carrier for liquid smoke... or any liquid. I have used it with terriyaki on chicken, worchestershire sauce on burgers, orange juice on steak for fajitas... they call it liquid mike in my kitchen.... try it in corn water when boiling corn....