In article >,
"ViLco" > wrote:

> Omelet wrote:
>
> > I'd guess the garlic salt is about 1/2 salt and go from there, using
> > just garlic powder and adjusting the rest of the recipe accordingly.
>
> Many salami made in Italy use dry white wine instead of (all or part of the)
> water, and the garlic gets along with the wine: the day before mixing all up
> to form the salami, peeled garlic cloves get roughly crushed and put in dry
> white wine. They soak in the wine about 24 hours and then, the day after,
> the wine gets filtered and added to the meat mix, conferring just the aroma
> of the garlic. In some areas, Mantova for example, the garlic gets minced
> before entering the wine and the wine doesn't get filtered, so the salami
> actually contains garlic parts.
> You have some wonderful white wines there in the US, what about using a
> non-oaked chardonnay or pinot gris?

Cool ideas.

As for using white wine in recipes. I'd most likely go for a good dry
German Rhine.

Mom used to use a dry Rhine to can her final kraut results in.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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