Cooking with Alcohol
Member
Join Date: May 2013
Location: US East Coast
Posts: 1,972
Originally Posted by Lulupalooza 
I use this website for alcohol substitution in my recipes.
Alcohol Cooking Substitutions - Alcohol Substitute Recipes
Food can still taste just as good without the alcohol.
Alcohol Cooking Substitutions - Alcohol Substitute Recipes
Food can still taste just as good without the alcohol.
Administrator
Join Date: Apr 2007
Location: Australia
Posts: 211,432
I've had chefs disagree quite vehemently with me about it, but like Anna says alcohol doesn't burn off as much as you'd think.
I used to use alcohol all the time in meals - I never do now - I think my palate enjoys the flavours a lot more with a glass of sparkling water
D
I used to use alcohol all the time in meals - I never do now - I think my palate enjoys the flavours a lot more with a glass of sparkling water
D
Member
Join Date: May 2013
Location: US East Coast
Posts: 1,972
Originally Posted by TryTryAgain
Hello,
Yesterday I decided to make Chicken Marsala. The recipe looked so easy and received rave reviews on the recipe website.
I considered following the recipe as written, which would mean I would have to buy a bottle of Marsala wine. Since the recipe called for only 1/2 cup of wine, my AV, that jerk, whispered to me that I could just chug whatever was left.
So, instead of following that horrible advice, I looked up substitutions for Marsala. Did you know you can use 2 tablespoons of balsamic vinegar instead of 1/2 cup of the wine? I used the loveliest balsamic in my pantry, and the dish was a total success!
I've heard that alcohol burns off when cooked, but is that even true? Does anyone know?
Anyway, hooray for balsamic vinegar!
Yesterday I decided to make Chicken Marsala. The recipe looked so easy and received rave reviews on the recipe website.
I considered following the recipe as written, which would mean I would have to buy a bottle of Marsala wine. Since the recipe called for only 1/2 cup of wine, my AV, that jerk, whispered to me that I could just chug whatever was left.
So, instead of following that horrible advice, I looked up substitutions for Marsala. Did you know you can use 2 tablespoons of balsamic vinegar instead of 1/2 cup of the wine? I used the loveliest balsamic in my pantry, and the dish was a total success!
I've heard that alcohol burns off when cooked, but is that even true? Does anyone know?
Anyway, hooray for balsamic vinegar!
Member
Join Date: Apr 2010
Posts: 6,666
I made a meal with a small bottle of wine in it the other day, its a pretty instrumental ingredient to the dish.
I added the wine at a much earlier stage than usual as I'm serious about the no alcohol thing, I never was a wine drinker anyway. (well, i wouldn't start off on it)
I'l probably opt for cooking wine in future thinks.
I added the wine at a much earlier stage than usual as I'm serious about the no alcohol thing, I never was a wine drinker anyway. (well, i wouldn't start off on it)
I'l probably opt for cooking wine in future thinks.
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