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ALTERNATIVES TO WINES AND BALSAMIC'S IN COOKING

post #1 of 14
Thread Starter 

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

post #2 of 14

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.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 14
Quote:
Originally Posted by Sandee Rosien View Post

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

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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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #4 of 14

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

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #5 of 14
Thread Starter 

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

post #6 of 14
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #7 of 14

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?  

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #8 of 14
Quote:
Originally Posted by siduri View Post

 

 

Could my reaction be the result of sulfites?  

 

Very probable.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 14

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.

post #10 of 14
Thread Starter 

thanks
 

post #11 of 14
Thread Starter 

Sulfite sensitivity can result in hives, anaphalxis, trouble breathing, rash.  Here are a couple of links that may help;

http://foodallergysupport.olicentral.com/index.php?action=page;sa=SulfiteFoodsPPM1

http://www.hc-sc.gc.ca/fn-an/pubs/securit/2012-allergen_sulphites-sulfites/index-eng.php 

post #12 of 14

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. surprised.gif

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

 

 

I couldn't get that second link to work, BTW.

post #13 of 14

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.

post #14 of 14

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

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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