Hi all,
I recently came across a recipe that I wish to try for a lentil bolognese. I’m excited to try it as I’ve been trying to find a recipe I can use my red lentils with, but I’m curious about one thing both with this recipe, and recipes in general.
This recipe calls for the pan to be deglazed with red wine. This is something I’ve seen before in other recipes, though this recipe is the first of which I’m taking an interest in exploring. I’m personally fine with regular red wine, but my concern is that I have a friend who is incredibly cautious with alcohol, and says she’d refuse to eat things if they had alcoholic ingredients.
Putting aside my personal thoughts about that, I was curious if using a non-alcoholic wine would work just as well, or if the alcohol adds certain properties to the wine that make it function better as an ingredient or for deglazing. I’m mainly curious as I hope to invite friends over for dinner in the future, and want to make accommodations where possible, especially if it’s as easy as simply buying a slightly different ingredient.
Thanks in advance!
I think you can actually deglaze with any liquid if you want to: even water. Wine is often used for the flavour, and I guess in some dishes the alcohol can affect the other ingredients too.
That said, I imagine lentils would turn out just as good with non-alcoholic wine, so no worries there.
I’m sure you know your friend better than I do, but as a general rule if someone says they won’t eat food with any amount of alcohol in it, it’s good to respect that choice. Some people have allergies or intolerances, or the flavour might cause an alcoholic distress, and that’s before you get into people’s religious, philosophical, or dietary beliefs about alcohol.
Honestly, that’s kind of true for any ingredient, but alcohol tends to be one that people push people on and it can be really triggering for some people.
I can confirm you can glaze perfectly fine with water. I don’t usually use water, but have done it with a little splash on occasion.