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If a recipe calls for wine like pinot noir, or vinegar like balsamic, can I substitute with any kind of wine or vinegar?
Just don't do what I did once, when I didn't quite read the label on the bottle correctly - I added White Wine Vinegar in the pan with the salmon, instead of White Wine. Apparently, that extra word (Vinegar) makes a big difference.
If I'm making a tomato-based sauce calling for white wine, which I don't always have, I use red wine. Beer also can be used in place of wine.
With all due respect, beer instead of wine??? NO. Just no.
Red wine instead of white will totally change the flavor (and the color), but I'll agree that it's be matter of preference. But if say a better substitute for white wine is cheap vermouth - which has the added benefit of being shelf stable for a long time.
With all due respect, beer instead of wine??? NO. Just no.
Red wine instead of white will totally change the flavor (and the color), but I'll agree that it's be matter of preference. But if say a better substitute for white wine is cheap vermouth - which has the added benefit of being shelf stable for a long time.
Jk, same respect given, but in a hearty vegetable stew (I'm vegan) I often use a hearty red wine, or I use porter or stout beers/ales. No bud lite here! My idea of cooking is to add as much flavor as I can from sources that lend their essences without conflicting one another. All ingredients are not interchangeable, I apologize if that's how you took my statement.
Last edited by Bellacatahoula; 06-04-2019 at 01:48 PM..
To some extent yes. If I don't have sherry vinegar, I'll use red wine vinegar. I've also substituted white wine vinegar for champagne vinegar but I try to stick within the same flavor profile.
With all due respect, beer instead of wine??? NO. Just no.
Quote:
Originally Posted by Bellacatahoula
Jk, same respect given, but in a hearty vegetable stew (I'm vegan) I often use a hearty red wine, or I use porter or stout beers/ales.
Yes, it depends on the recipe. Swapping beer for wine will give it a different taste, but it might still be good.
I have used porters, stouts and barleywines in recipes with great success. Texas chili is great with beer or wine, beef or barley stews also work with either.
Certainly a wine reduction sauce would not work as well, or a dessert.
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