In article >,
"cshenk" > wrote:

> "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.

It's been delightful. I'm still experimenting with it.
To me, dry vermouth tastes like a good dry sherry.

I find most wines give my broth a sour flavor that just does not appeal.
Vermouth or dry Sherry does not do that.

> 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.

Seriously, try coffee. Some of the BEST pot roast I ever made was made
with some added leftover coffee.

>
> 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.

Very good point!
--
Peace! Om

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

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