"Omelet" wrote
> "cshenk" wrote:

>> I'm with you in general here. I'll not say it's true of all, but most of
>> the time when I have a 'wine added dish', they've overdone it to my
>> tastes.
>> What I do instead is sometimes a careful use of a little vinegar (Datu
>> Puti
>> brand mostly) and if it seems it needs the softening, a little sake.
>> Just
>> 2-3 tb each seems to work the trick for me.
>
> Vermouth.

I dont stock that but i bet it might do. Any non-fruity sort might work for
my needs. As I figure it, we are looking for effect on the meat,. not added
tastes we do not want. At least, you and me? I will use a *little* but, but
the dish is not affected in flavor.

Wine cookers tend to make the mistake rum cookers do. 'If a little is good,
more must be better'. I prefer to eat alcohol free dishes due to this.