標題: White wine for cooking [打印本頁] 作者: raima 時間: 2008-7-30 08:05 標題: White wine for cooking
Question about white wine for cooking:
What is dry white wine? Is it the same as de-alcoholized white wine?
In a receipe, if it says white wine or dry white wine, is it okay to use de-alcoholized white wine as a replacement?作者: 布小熊 時間: 2008-7-30 09:37
I personally won't use de-alcoholized white wine as replacement. But if you are allergic to alcohol, then that may be your only option. Or use chicken stock if it's for a sauce.
Dry white wine means non-sweet white wine. If you go to liquor or wine store, they usually mark sweetness of their wine with a scale of 0(driest) - 4 (sweetest). So get one with sweetness of 0 when the recipe call for dry white wine.
Yes, we have someone allergic to alcohol so I'm thinking if I can use de-alcoholized white wine to cook. I've been thinking about using broth or something as a subsitute.
Do you know how different the taste of the dish will be if I use de-alcoholized white wine instead of regular white wine? I don't know how does it taste like so I have no idea. Is de-alcoholized white wine purly for cooking or for drinking, or doesn't matter?
Thanks.作者: sheep 時間: 2008-8-18 20:39
Uh, alchol will vapourize at around 70 degree C
If the wok is hot and things inside is boiling,
alchol should had vapourized and only left is the favor of the wine.
