Non-Alcoholic Substitutes for Pan Sauces?

I've just watched the video on pan-sauces and I really want to try it, however, I don't drink alcohol. (Apparently cooking alcohol on high heat doesn't actually evaporate all the alcohol unless done for a very long time on low heat). What are substitutes for wine that I can use for deglazing?

Find more posts tagged with

All About Ingredients

Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

You can use non-alcohol wine or you can make a large batch of slow cooked alcohol based beverage and save it for future use. The later is probably the best solution as you can obtain a higher quality ingredient. There is a freezing method but, if you are completely alcohol intolerant I would do a lot of research on that one..

tangma27

You can use basically any liquid. Try beef stock or chicken stock to deglaze! Even water works too. Or make ChefSteps demi-glace and deglaze with that.

Afonso_Tito_de_Morais_164825

If you're deglazing a pan, the alcohol will evaporate.. It's a small amount hitting a very hot pan. That only happens when you have large amounts of fat and are cooking at low temperatures in a big amount of liquid.

artstype

The reason wine is used to deglaze is that alcohol brings the flavors into solution (fats do this, too). Using de-alcoholized wine, then , doesn't make a lot of sense, any fruit juice with an acid content would do. I regularly make stocks and freeze them in ice cube trays and save the cube in ziplock bags for this purpose (among others, makes a fine, flavorful deglaze that can work even in a reactive pan.

http://www.cooksinfo.com/alcohol

tshewman

See below comments from others (many differet liquids can be used-personally i'm a fan of mushrrom stocks for quick savory additions). As an aside, if you reduce it for a very long time (and convinced the alcohol is gone) it's great to have available (almost like a stock) for seasoning. Christian Puglisi mentions this in the book Relae and it's one of those "duh" moments. Instead of always reducing only when I need it, do a batch and have some available (well, most of the time).

bkeene12

I like to drink alcohol but when I don't have any on hand, I have had good results with things like blue berry juice, strawberry juice and good ole grape juice.

Brandon_Byrd_40557

It's difficult to eliminate alcohol from a liquid simply by cooking it, even if you cook it for long periods of time. This page is a handy resource on how much alcohol will remain in cooked foods and has an excellent list of substitute liquids for a wide range of different types of alcoholic beverages.

For red wine they suggest:
"Non-alcoholic wine, beef or chicken broth or stock, diluted red wine vinegar, red grape juice diluted with red wine vinegar or rice vinegar, tomato juice, liquid from canned mushrooms, plain water."

If I'm making a pan sauce and don't have wine on hand, I use water or stock.

Jesus_172512

checkout the umami bomb video