Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
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.
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
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.
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.
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.
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.
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.
Wine adds flavor that nothing else does. I like wine in stews.
For the puritans - the alcohol cooks off.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.