277045 Wed Mar 16 13:40:34 -0800 2005 5 31 Home Cooking 0 1463205 How does one solve the flavor issues that come up if you exclude alcohol from recipes for any number of reasons? How can the acid, the richness and depth of flavor be replicated or at least approximated? Any advice is helpful. Thanks. Wed Mar 16 13:40:34 -0800 2005 0 SusanP 1 1463219 I never seem to have cooking wine in the house or any wine since I don't like the taste all that much. What I've found works is either the juice from a jar of sour pickles, pickled peppers (banana peppers are best but sweet peppers of various kinds work well) or the liquid used from soaking dried tomatoes. I know this sounds gross but it actually tastes pretty good. Wed Mar 16 14:57:27 -0800 2005 1463205 0 Eileen H. Kramer/Roanna 1 1463220 For this very reason, I recently bought a bottle of dealcoholized wine. I haven't tried it yet, but I imagine it will do the trick. I was cooking with regular wine until I read in Cook's Illustrated that there is still alcohol present, even after hours of cooking. Wed Mar 16 15:04:30 -0800 2005 1463205 0 Chris Willging 1 1463226 Maybe I can get a consensus here, since I've never used it... but how about verjus? Wed Mar 16 15:36:25 -0800 2005 1463205 0 Curtis 1 1463270 I experiment with citrus alot and include the peel as it adds complexity along with the bright notes. Also balsamic and sherry vinegars balanced with Worchesteshire sauce can get kinda close. Just play with layers of acid/salt (even soy/citrus) Another avenue is to keep the "gravy" left over from different dishes (freeze in little portions) to approximate the depth that a wine for example adds to de-glazing. Wed Mar 16 20:18:14 -0800 2005 1463205 0 torty 1 1463347 In general I try to find an alternative that still has flavor, but can also provide the acidity. for example, if a recipe for roast chicken calls for deglazing the pan with white wine... use a mixture of fresh lemon juice and chicken stock (about a 1:3 or 1:4 ratio is what I like). Also, for quick flavor boosters, the next time you make stock, try simmering half down to a nice syrup. It is like instant boullion. But real. then pour in ice tray and freeze. Always good to throw in a pan sauce... Thu Mar 17 15:28:50 -0800 2005 1463205 0 adamclyde