jennyema
Chef Extraordinaire
I have found it with vinegars in higher end supermarkets (like Zabars). Gourmet stores also often carry it.
I have been doing research to find out what will be the best substitute for dry white wine in this amazing Dutch oven recipe. I am a Boy Scout leader and don't want to be bringing wine on scout outings (plus I don't drink). I want to try to replicate the wine as close as possible without throwing off the taste of the dish as I realize it is a key ingredient.
I know that substitutions depend on the recipe so here are the ingredients.
Salmon River Chicken Cordon Bleu In Wine Sauce
4 Chicken breasts
Ham
Swiss Cheese
Flour
Sour Cream
cheese/galic dry salad dressing
parmesan cheese
1/2 c. dry white wine (what can I substitute???)
eggs
butter
bread crumbs
cream of chicken soup
I think he has actually given all the info we would need. He is camping and cooking in a DO so this will all be combined together in one pot.Hi Fulljeff,
Right, I`ve read all the posts - yes, all the alcohol will not be removed on cooking but what are your trying to cook? You have given a ist of ingredients, but not a recipe for the dish you are trying to or hoping to cook!
If you gave the recipe telling us where the ingredients like breadcrumbs and chicken soup (ugh!) might be used or where the sour cream, ham and cheese are incorporated we might be able to help you! We need to know the method to give cogent advice.
Also, IIRC, chicken cordon bleu is a sophisticated dish cooked in a sauté pan, not in a dutch oven/slow cooker and served with beurre noisette so no cans of chicken soup required, much less sour cream!
All the best,
Archiduc
I think he has actually given all the info we would need. He is camping and cooking in a DO so this will all be combined together in one pot.
Yes the original Chucken Cordon Bleu is different than this dish, but again this is a dish made camping. It is a camping DO take on the original. Nothing wrong with that.
There is nothing wrong with using cans of chicken soup. While it might not be something that you enjoy that does not mean others can not enjoy it.
Verjus heightens the flavor of any fish, chicken, game, red meat, and vegetable dish. It adds a wonderful and flavorful complexity to your dressings, syrups, sauces, marinades, and gravies. It's soft and flavorful enough to use all by itself as a salad dressing. In summer, mixed with water or straight, it makes a refreshing and unusual beverage with much less sugar than other fruit juices.
Hi Fulljeff,
Right, I`ve read all the posts - yes, all the alcohol will not be removed on cooking but what are your trying to cook? You have given a ist of ingredients, but not a recipe for the dish you are trying to or hoping to cook!
If you gave the recipe telling us where the ingredients like breadcrumbs and chicken soup (ugh!) might be used or where the sour cream, ham and cheese are incorporated we might be able to help you! We need to know the method to give cogent advice.
Also, IIRC, chicken cordon bleu is a sophisticated dish cooked in a sauté pan, not in a dutch oven/slow cooker and served with beurre noisette so no cans of chicken soup required, much less sour cream!
All the best,
Archiduc
A good source for verjus and other non-fermented, non-alcoholic juices made from real wine grapes is Navarro Vineyards in Mendocino County: CLICKYVerjus (pronounced vair-ZHOO), sometimes spelled verjuice, is a French term that when translated into English mean “green juice.” It is a medieval condiment that was once a staple of French provincial cooking and is now enjoying a worldwide revival.
Verjus is made from semi-ripe and unfermented wine grapes.
Used wherever vinegar and white wine are used in cooking, Verjuice is versatile, delicious and refreshing. It is a natural flavor enhancer and therefore adds dimension and richness to your cooking, and can be used in larger quantities than either lemon or vinegar.
Verjus heightens the flavor of any fish, chicken, game, red meat, and vegetable dish. It adds a wonderful and flavorful complexity to your dressings, syrups, sauces, marinades, and gravies. It's soft and flavorful enough to use all by itself as a salad dressing. In summer, mixed with water or straight, it makes a refreshing and unusual beverage with much less sugar than other fruit juices.
http://whatscookingamerica.net/Verjus.htm
.fulljeff said:But what do I know... I use "cans of chicken soup"