White wine for cooking White, cooking, wine

raima

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?

sheep

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.

raima

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.

布小熊

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.

[ 本帖最後由 布小熊 於 2008-7-30 09:45 編輯 ]