Originally Posted by
StuckInYYZ
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.
Ahh thanks. So the alcohol does something beyond just adding depth. I do love what beer does to a chicken brine. I just thought it was adding a beery flavour.
Originally Posted by
LapLap
If it’s more about saving money, I recommend my own approach: cheap cooking sake.
Won't that add quite a different flavour profile to the dish? If I'm making a ragu or similar adding sake or Chinese cooking wine will have a distinctly different flavour to red or white wine wouldn't it? I have some Chinese cooking wine in the pantry that I use when marinating fish.