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Old 11-27-2015, 06:16 PM
Status: "Mistress of finance and foods." (set 14 days ago)
 
Location: Coastal Georgia
49,971 posts, read 63,287,500 times
Reputation: 92424

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Quote:
Originally Posted by emm74 View Post
When I have leftover wine (yes, occasionally that happens!) I freeze it in an ice cube tray and then can pop in a cube into a recipe.
You are making that up, right? You really just drink it. LOL
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Old 11-27-2015, 06:29 PM
 
18,766 posts, read 27,196,342 times
Reputation: 20122
OP, to keep people drunk? No, not because you will get drunk off small alcohol amount in food. because you train your mind that drinking is Ok and sort of cool. Where the meat tenderizer, as that's what it's suggested for, end up eventually? In YOU, right?
There are some very simple alcohol free ways of marinating meats with a MUCH better result than what they give you in any of those recipes.
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Old 11-27-2015, 06:41 PM
Status: "Mistress of finance and foods." (set 14 days ago)
 
Location: Coastal Georgia
49,971 posts, read 63,287,500 times
Reputation: 92424
Quote:
Originally Posted by ukrkoz View Post
OP, to keep people drunk? No, not because you will get drunk off small alcohol amount in food. because you train your mind that drinking is Ok and sort of cool. Where the meat tenderizer, as that's what it's suggested for, end up eventually? In YOU, right?
There are some very simple alcohol free ways of marinating meats with a MUCH better result than what they give you in any of those recipes.
BS-o meter. Alcohol cooks off when heated.
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Old 11-27-2015, 07:17 PM
 
Location: Cody, WY
10,420 posts, read 14,516,290 times
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I don't add either wine or beer to beef stew. I do use wine when it's appropriate, but it's not appropriate in most beef stews. Just leave it out.

If you wish to have more flavor sprinkle the beef with MSG (Accent is the most common brand, but the generic may be on the shelf as well. This will intensify the flavor. Squeeze about two inches from a tube of anchovy paste. This will add other glutamates; you will not taste the anchovy. Glutamates work on the umami, savory.

Sprinkle the beef before you brown it.

I urge you to cook this slowly. It's worth waiting to experience a taste treat.

https://en.wikipedia.org/wiki/Umami
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Old 11-28-2015, 09:04 AM
 
Location: Islip,NY
20,817 posts, read 28,136,000 times
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Non of the beef stew recipes I have seen have beer or wine in it. Maybe it's beef burgonion?
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Old 11-29-2015, 04:53 AM
 
1,889 posts, read 2,010,772 times
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Quote:
Originally Posted by nickerman View Post
I have nothing against drinking wine or beer but I don't want to have to go out and buy wine or beer for a recipe. The recipes call for a small amount so the rest of the wine or beer would just sit there since I rarely drink either of the stuff. Do you simply ignore the call for wine or beer or maybe there is a substitute that will give it the same taste.
No substitute for it.

Alcohol helps bring fat and water together. It pulls flavors that are only alcohol soluble into the party. It cannot be substituted for in most dishes and still achieve the same results.

Now I have never used wine in a proper American beef stew. Italian, and French ones, yes.

I would just keep looking for a different beef stew recipe.

Beef bourguignon is the king of beef stews and it does call for a Bergundian red wine.
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Old 11-29-2015, 04:58 AM
 
Location: 🇬🇧 In jolly old London! 🇬🇧
15,675 posts, read 11,450,963 times
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I'm the same I've never had a beef stew or casserole with alcohol in it before.

I've had a few beers with it but that's a different story
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Old 11-29-2015, 01:47 PM
 
Location: Eureka CA
9,519 posts, read 14,648,459 times
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I'm surprised to see so many folks say they are not familiar with wine as an ingredient in stew. Here in California we all throw a slug of burgundy into our beef stew.
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Old 11-29-2015, 01:49 PM
 
Location: 🇬🇧 In jolly old London! 🇬🇧
15,675 posts, read 11,450,963 times
Reputation: 12547
Quote:
Originally Posted by eureka1 View Post
I'm surprised to see so many folks say they are not familiar with wine as an ingredient in stew. Here in California we all throw a slug of burgundy into our beef stew.
Honestly I've never heard of it here in the UK.

But I'm certain it can catch on quite quickly
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Old 11-29-2015, 02:05 PM
 
Location: somewhere flat
1,373 posts, read 1,642,755 times
Reputation: 4118
Wine adds flavor that nothing else does. I like wine in stews.

For the puritans - the alcohol cooks off.
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