mamabailly
Assistant Cook
- Joined
- Oct 9, 2006
- Messages
- 5
I Want To Make Coquilles St. Jacques. It Is A Scallop Dish In A Cream, Lemon And Dry White Wine Sauce. What Do I Do For A Substitute For The White Wine?
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You can try "verjus" if you can get itmamabailly said:I Want To Make A Coquillews St. Jacques. It Is A Scallop Dish In A Cream, Lemon And Dry White Wine Sauce. What Do I Do For A Substitute For The White Wine?
Seven S said:
Because verjus is made from wine grapes and shares the same acid-base as wine, it is an elegant and delicate alternative to vinegar and lemon juice as it is “wine friendly” and will not distort the essence of the wine you serve.
The article also says: "Used wherever vinegar and white wine are used in cooking, Verjuice is versatile, delicious and refreshing."kitchenelf said:Seven - the article talks an awful lot of how you can use more of this stuff than lemon or vinegar and also calls it a flavor enhancer.
YT2095 said: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
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 wineYT2095 said: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?
Lizannd said: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.