Angela asked for a substitute for the red wine in the Lentil Minestrone
soup which I posted. When looking for a substitute for alcohol you want to
look at what it does in a recipe. In this recipe it is used as a saute
fluid. The original recipe used oil and I subbed the red wine because it
was handy. Other saute fluids I could have used included water, broth, or
balsamic vinegar.
When would we not use balsamic vinegar as a saute fluid? What foods or
final cooking flavors or international recipes would not work with balsamic
vinegar? I sometimes wonder about this.
Kathleen
schuller@xxxxxxxxxxxxx
------------------------------