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Old 12-02-2015, 01:09 PM
 
Location: Penna
726 posts, read 1,223,579 times
Reputation: 1292

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You could use balsamic vinegar in place of wine, or any vinegar for that matter, balsamic is sweeter, thats all.
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Old 12-02-2015, 01:11 PM
 
Location: 🇬🇧 In jolly old London! 🇬🇧
15,675 posts, read 11,458,189 times
Reputation: 12547
Quote:
Originally Posted by eureka1 View Post
Why do you ask if we are working-class? I identify, and vote, working class, but I don't see the relevance to the discussion. Are you a PITA?
I'm assuming he/she is into fine dining and looks down at the " peasant " classes
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Old 12-02-2015, 02:16 PM
 
Location: DFW
12,229 posts, read 21,393,115 times
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You could make a tasty beef stew in it's own brown gravy without wine, but red wine really adds a lovely flavor.
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Old 12-03-2015, 01:37 PM
 
Location: By the sea, by the sea, by the beautiful sea
68,279 posts, read 54,042,790 times
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Some flavoring agents are only soluble in alcohol, not in water, your taste buds will miss out when no alcohol's used in the cooking.
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Old 12-05-2015, 06:04 PM
 
Location: SoCal
20,160 posts, read 12,664,722 times
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There's always leftover wine for cooking. There are also lots of cheap red wines, particularly if you live in California. I'm used to French cooking style so that's why I use wine vs beer in beef stew. There are many ways, use whats available in your area.
Btw, beef Bourguignon has mushroom, typical beef stew recipe in USA does always have mushroom.
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Old 12-05-2015, 06:25 PM
Status: "I'm turquoise happy!" (set 27 days ago)
 
Location: The New England part of Ohio
23,883 posts, read 32,169,141 times
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I add good wine and beer or stout to many a recipe. It adds a dimension that is irreplaceable.

Having "leftover wine" has never been much of a problem in our home. We either drink it, or cook with it.
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Old 12-05-2015, 08:45 PM
 
2,441 posts, read 2,590,579 times
Reputation: 4644
Quote:
Originally Posted by Missy2U View Post
In my experience, that's absolutely wrong. If you put a crummy wine in your food, the food turns out crummy. See oregonwoodsmoke's post, above.
If you think your delicate palate can accurately assess the tannins in a wine diluted with beef stock and tomato juice then boiled for five hours, then, well, let's just say Jancis has nothing on you! Now, if you were talking a champagne sorbet then I'd want to at least buy something semi decent.

http://www.seriouseats.com/2015/02/h...r-cooking.html

Last edited by WildColonialGirl; 12-05-2015 at 09:14 PM..
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Old 12-07-2015, 02:34 PM
 
Location: Chicago. Kind of.
2,894 posts, read 2,429,521 times
Reputation: 7984
Quote:
Originally Posted by WildColonialGirl View Post
If you think your delicate palate can accurately assess the tannins in a wine diluted with beef stock and tomato juice then boiled for five hours, then, well, let's just say Jancis has nothing on you! Now, if you were talking a champagne sorbet then I'd want to at least buy something semi decent.

Should You Really Only Cook With Wine You'd Drink? The Truth About Cooking With Wine | Serious Eats
Delicate Palate??? Where do you get THAT from? I'm not going to put something I DON'T LIKE THE TASTE OF in food I'm going to eat - that's all.
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Old 12-08-2015, 11:46 PM
 
Location: Mid-Atlantic
32,774 posts, read 36,008,478 times
Reputation: 43492
Quote:
Originally Posted by Londoncowboy30 View Post
I'm most certainly working class thank you very much and proud of it

I however do occasionally " cross the border " and dine with the middle classes and even the upper classes and haven't had it with alcohol
My mum never made stew with beer or wine. I do, but that's beside the point.
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Old 12-09-2015, 12:03 AM
 
25,619 posts, read 36,517,728 times
Reputation: 23291
Umami.
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