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this post was submitted on 11 Nov 2024
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Cooking
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You can use a vinegar to deglaze. That will give it a bunch of flavor and doesn't contain alcohol. I would try out a balsamic or red wine vinegar to complement the bolognese.
Definitely don't do a 1:1 replacement, though, that will be far too sour! I would say start with a tablespoon or so and replace the rest of the liquid with water or stock, then scale up if you want more punch.
I personally don't cut the balsamic I use because I like the flavor in sauces. But I don't use a cup of it or anything like that. A few splashes of vinegar will deglaze your pan just fine. I would say maybe 1/4 of a cup or less if I were eyeballing it.
You probably have a very good balsamic, something probably not in most grocery stores.
I think most people don't realize that a great balsamic isn't the acidic, tart, watery stuff, but something more viscous and damn delicious all on its own (though acidic ones have their place in cooking, like sauerbraten).
I have a few, one that's just for salad or as a finish, others I'd use while cooking.
I have sometimes replaced white wine for mushroom risotto with apple-cider vinegar, water and sugar mixture.