this post was submitted on 11 Nov 2024
63 points (97.0% liked)

Cooking

6644 readers
9 users here now

Lemmy

Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!

Taken a nice photo of your creation? We highly encourage sharing with our friends over at [email protected].

Posts in this community must be food/cooking related and must have one of the "tags" below in the title.

We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.

TAGS:

FORMAT:

[QUESTION] What are your favorite spices to use in soups?

Other Cooking Communities:

[email protected] - Lemmy.world's home for BBQ.

[email protected] - Showcasing your best culinary creations.

[email protected] - All things sous vide precision cooking.

[email protected] - Celebrating Korean cuisine!

While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

  1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
  2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
  3. Spam, self promotion, trolling, and bots are not allowed
  4. Shitposts and memes are allowed until they prove to be a problem.

Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.

founded 1 year ago
MODERATORS
TheGiantKorean
DimFisher
63
[QUESTION] Does non-alcoholic wine work as well as regular wine as an ingredient and pan deglazer? (feddit.online)
submitted 2 weeks ago by [email protected] to c/cooking
48 comments fedilink hide all child comments
 

Hi all,

I recently came across a recipe that I wish to try for a lentil bolognese. I'm excited to try it as I've been trying to find a recipe I can use my red lentils with, but I'm curious about one thing both with this recipe, and recipes in general.

This recipe calls for the pan to be deglazed with red wine. This is something I've seen before in other recipes, though this recipe is the first of which I'm taking an interest in exploring. I'm personally fine with regular red wine, but my concern is that I have a friend who is incredibly cautious with alcohol, and says she'd refuse to eat things if they had alcoholic ingredients.

Putting aside my personal thoughts about that, I was curious if using a non-alcoholic wine would work just as well, or if the alcohol adds certain properties to the wine that make it function better as an ingredient or for deglazing. I'm mainly curious as I hope to invite friends over for dinner in the future, and want to make accommodations where possible, especially if it's as easy as simply buying a slightly different ingredient.

Thanks in advance!

you are viewing a single comment's thread
view the rest of the comments
[–] [email protected] 0 points 1 week ago (1 children)

No, you don't.

They're chemically bound and evaporate together in food.

I don't have a link to it, but about a decade ago a chemist cook did some testing and demonstrated you lose alcohol at the same rate as the water (or so close as to not be able to see a difference).

In the end, alcohol doesn't "cook out" to any significant degree.