Originally Posted by
bensyd
As I'm not drinking, and we never had much booze in the house anyway it got me thinking can I use non-alcoholic wine? It's really nothing more than the $ saving because, obviously, non-alcoholic wine/beer has no alcohol tax on it. I'd ask the same question about beer. I often brine things in beer before cooking, and even poach chicken in beer. Is there any difference between the alcohol v non-alcohol version? The only thing I can think is the fermentation process is what gives alcohol that depth it adds to food. I really don't know anything about non-alcoholic alcohol, but it's becoming much more prevalent.
Originally Posted by
YVR Cockroach
There's a mouth feel that de-alcoholised wine and beer lack. Missing something or very lean and austere. Some say it's like comparing (a young) Kate Moss to Dolly Parton.
As for process, I wonder what else reverse osmosis removes.
The more-expensive wines tend to be more thoroughly-fermented thus dryer (less residual sugar so not so sweet). Wine is expensive where I am so have never put the better-wine theory to test.
I generally don't use de-alcoholized wine/beer (read: less than 1%) to cook. But for deglazing, I don't see any real difference in effect when you use stock vs. alcohol. I do find there is a difference in terms of flavour,
Alcohol in general will start the breaking down of celluar walls so the food can better absorb any flavours. The lack of alcohol will just mean it doesn't break things down as fast and just not as well and will likely impart less of whatever flavours are in the alcohol.