SC - Re: sca-cooks Re: Spice Use and Food Poisoning, etc.

[linneah@erols.com]

Philip W. Troy wrote:
> 
> Mark Schuldenfrei wrote:
> 
> > Substitutes? It depends upon what effect you are trying for.  For modern
> > cookery, broth or orange juice or miso soups are very good and flavorful
> > liquids to add.  De-sulfited wine might work as well.  Flavored vinegars
> > with a little sweetener might work in some recipes.  Depending upon the
> > effect, you could try one of the health food "liquid aminos" substitutes,
> > some dilute Worcestshire Sauce, water, etcetera.
> 
> You just reminded me, Tibor.
> 
> I've been known, on occasion, to run out of wine (no, that's not why!)
> while cooking at events. I generally substitute a dash of vinegar
> (perhaps 10%). Red wine vinegar for red wine (oh, well...) and white
> wine vinegar or champagne vinegar for white. I don't recommend distilled
> white vinegar for much of anything in the world, except possibly for
> some pickle recipes, and that, with care. I have no reason to assume
> that sulfites would be added to the wine from which vinegar is made,
> since they act as a preservative that would fight the action of the
> bacteria that make the vinegar.
> 
> Adamantius

Just a thought, but do de-alcoholized wines also have reduced sulfites?

Linneah