sca-cooks Farmgirls Version

[Philip W. Troy]

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