blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,360
I'm going to visit a friend that doesn't use alcohol, not even in cooking.
I make a really good beef bourguignon, beef, onions, more onions, mushrooms, burgundy wine, worchestershire, beef broth, thyme, white pepper, salt, tomato paste, etc.
I use at least a couple cups to a quart of burgundy wine in it.
If I was to substitute something for the wine, I was thinking of using a red grape juice, if that can be found, then something for the acid, and something for the tannin taste--if that is the right word. There is an astringent quality to the wine, I call it a tannin taste but I'm not sure that is right.
I'd cut back on the amount of grape juice because it will be too sweet but what else would you add to replace the tastes I'm looking for?
I understand that you can 'boil off' the alcohol but that is not what I want to do here. Any ideas?
I make a really good beef bourguignon, beef, onions, more onions, mushrooms, burgundy wine, worchestershire, beef broth, thyme, white pepper, salt, tomato paste, etc.
I use at least a couple cups to a quart of burgundy wine in it.
If I was to substitute something for the wine, I was thinking of using a red grape juice, if that can be found, then something for the acid, and something for the tannin taste--if that is the right word. There is an astringent quality to the wine, I call it a tannin taste but I'm not sure that is right.
I'd cut back on the amount of grape juice because it will be too sweet but what else would you add to replace the tastes I'm looking for?
I understand that you can 'boil off' the alcohol but that is not what I want to do here. Any ideas?