I'd like to use more alcohol in my cooking but it feels like such a waste of money given all the tax on alcohol. Is it easy to buy non-alcoholic and presumably non-taxed wine.
Cooking wine - non-alcoholic
Which non-alcoholic wine were you thinking of using and how much does it cost?
I get the deals from the supermakets for wine which works out around £4 per bottle and it's drinkable enough, some of them quite nice indeed, and certainly good enough for cooking.
I get the deals from the supermakets for wine which works out around £4 per bottle and it's drinkable enough, some of them quite nice indeed, and certainly good enough for cooking.
Originally Posted by SirMickTravis:
“I'd like to use more alcohol in my cooking but it feels like such a waste of money given all the tax on alcohol. Is it easy to buy non-alcoholic and presumably non-taxed wine.”
“I'd like to use more alcohol in my cooking but it feels like such a waste of money given all the tax on alcohol. Is it easy to buy non-alcoholic and presumably non-taxed wine.”
What sort of dishes were you planning on using it in? For me I can't see it working at all.
I once bought a case of "quality" non alcoholic wine on line and paid quite a price for it.
None of it remotely substituted a nice glass of wine.
The whites were just pale grape juice and the reds were various strengths of flat Ribena.
On the whole it was completely unsuitable to pass off as wine.
I'd never cook with it.
None of it remotely substituted a nice glass of wine.
The whites were just pale grape juice and the reds were various strengths of flat Ribena.
On the whole it was completely unsuitable to pass off as wine.
I'd never cook with it.
Originally Posted by Toby LaRhone:
“I once bought a case of "quality" non alcoholic wine on line and paid quite a price for it.
None of it remotely substituted a nice glass of wine.
The whites were just pale grape juice and the reds were various strengths of flat Ribena.
On the whole it was completely unsuitable to pass off as wine.
I'd never cook with it.”
“I once bought a case of "quality" non alcoholic wine on line and paid quite a price for it.
None of it remotely substituted a nice glass of wine.
The whites were just pale grape juice and the reds were various strengths of flat Ribena.
On the whole it was completely unsuitable to pass off as wine.
I'd never cook with it.”
I agree, never tasted one that tasted remotely like wine.
Originally Posted by SirMickTravis:
“But the problem is that the wine evaporates on cooking. You pay all that tax for nothing!”
“But the problem is that the wine evaporates on cooking. You pay all that tax for nothing!”
But you get the taste, that's why it's there. You won't get the same taste from using what is basically glorified grape juice.
Walter is right - grape juice has sugars in it that in wine are converted to alcohol. Much of the alcohol boils off but you get a very different flavour to what you would from using grape juice where the sugar will remain.
I always assumed all the alcohol went from the food, but on QI they maintained a lot stays - according to Wiki a lot does stay in many dishes.
I always assumed all the alcohol went from the food, but on QI they maintained a lot stays - according to Wiki a lot does stay in many dishes.
Originally Posted by Shrike:
“Walter is right - grape juice has sugars in it that in wine are converted to alcohol. Much of the alcohol boils off but you get a very different flavour to what you would from using grape juice where the sugar will remain.
I always assumed all the alcohol went from the food, but on QI they maintained a lot stays - according to Wiki a lot does stay in many dishes.”
“Walter is right - grape juice has sugars in it that in wine are converted to alcohol. Much of the alcohol boils off but you get a very different flavour to what you would from using grape juice where the sugar will remain.
I always assumed all the alcohol went from the food, but on QI they maintained a lot stays - according to Wiki a lot does stay in many dishes.”
Aye, I remember that. It's amazing how little chefs know or what they spout without doing any real research.
Sealing in the flavours
All the alcohol will boil off
Don't eat unopened mussels
etc.
(
just jesting as i'm no food expert / scientist - those are just some of the common ones used all the time on food shows)As for alcohol though iff you use a glass of wine in a dish that's going to serve 4 people then whatever alcohol is left isn't going to be a problem.
