ALTERNATIVES TO WINES AND BALSAMIC'S IN COOKING

Discussion in 'Food & Cooking' started by sandee rosien, Jul 10, 2013.

  1. sandee rosien

    sandee rosien

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    Do to an allergy to SULFITES.  Can someone recommend an alternative to using wines in cooking, and an alternative to balsamic. 
     
  2. phatch

    phatch Moderator Staff Member

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    Chinese black vinegar is a reasonable substitute for balsamic. Not the same but compatible generally.  And much cheaper.

    Wine, usually chicken stock with some citrus is a reasonable start. Won't really do the job in reductions though it's good in it's own right.
     
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  3. michaelga

    michaelga

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    Buy wines without sulfites... same as balsamic - they exist but you'll pay more and they won't last as long.  

    Unsulfited wines will generally have sediment and be bottle conditioned or aged.

    Where are you located? that will be a big help if you'd like assistance in finding them.
     
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  4. ordo

    ordo

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    Try organic wines. No sulfites added. Awful to drink; good enough to cook.
     
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  5. sandee rosien

    sandee rosien

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    I am in a small town near Ottawa, Ontario Canada, with limited shopping choices
     
     
  6. ordo

    ordo

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  7. siduri

    siduri

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    On the question of sulfites in wine, (sorry, a bit off topic) my father in law used to buy wine from a local vineyard near where he lived and would regularly keep us supplied with it.  They drank a glass of wine at lunch and supper every day, usually watered down.  They were the most temperate people i ever met - they'd take a small corner of a hot chili pepper and with a twinkle in the eye, like they were doing something REALLY wild, would put it in the sauce!  They lived to 95 and 90 with all their faculties.   

    Anyway, i'm very sensitive to alcohol and it goes to my head immediately, or rather, to my arms and legs and makes me feel rubbery in a very UNpleasant way (sort of like having a fever).  I've ruined many a meal for myself when there was no water on the table and i had to drink only wine.  Beer does the same but to a lesser extent.  But the funny thing is that this wine they used to bring didn't do that at all to me.  I drank it with pleasure and with no ill effects.  He claimed it was because it had no chemicals added. 

    Could my reaction be the result of sulfites?  
     
  8. koukouvagia

    koukouvagia

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    Very probable.  
     
  9. chrisbelgium

    chrisbelgium

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    I often use fortified wines in cooking, but wether there's sulfite in it or not, dunno; sherry (Jerez), port, madeira.

    Also I used to work with chinese ricewine wich tastes a bit like medium sherry.

    If there's sulfite in balsamic then it's probably not balsamic but an industrial product.
     
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  10. sandee rosien

    sandee rosien

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    thanks
     
     
  11. sandee rosien

    sandee rosien

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  12. meezenplaz

    meezenplaz

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    My understanding is that sulfites are chemically neutralized very rapidly when cooking.

    I have a sulfite allergy and have experienced an anaphylactic reaction and overnight

    accommodations  at  Mercy General with an IV drip and a battleaxe nurse named Hildie.

    But I cook with wine, beer and spirits, sometimes very BRIEFLY.

    And I have not had a problem yet, so long as it hits the stove.

    I made a cinnamon whiskey bread-pudding sauce the other day....just added the

    booze to non-simmering, scalding-temperature sauce.

    And I could strongly taste the booze in the cooled sauce. (yumm, BTW)

    And it didn't cause me any negative effects.

    Needless to say I'm experimenting.....carefully. /img/vbsmilies/smilies/surprised.gif

    I've had no problems at all however with basalmics.

    I couldn't get that second link to work, BTW.
     
    Last edited: Jul 17, 2013
  13. michaelb

    michaelb

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    On a similar topic to the OP, here in Saudi there isn't ANY wine available, or even wine vinegar, as far as I know. There are alcohol-free sparkling "wines" but they don't taste anything like wine to me. According to a link in another post,  http://www.foodsubs.com/Wines.html you can use grape juice and broth, 50/50 to replace wine in stews and sauces. I will give this a go, but hopefully someone has some better solutions (apart from wait till I go home for the vacation to cook dishes that use alcohol.) I tried using non-alcohol wine in trifle once and it was pretty horrible.
     
  14. petemccracken

    petemccracken

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    When I was in Saudi many eons ago (1980s), Safeway had some fairly decent wines (non-alcoholic) but you could also use verjus