Non-alcoholic alternative to wines in cooking, that have a similar effect on glutamates?
+4
−0
I know that fermented products are high in glutamates (see minute food video), which is why wines are often used in cooking.
But I'm looking for a non-alcoholic alternative to wines. That is, not just dealcoholised but things that have never been alcoholic.
What alternatives exist that have a similar function when trying to enhance savoury flavours?
1 answer
+2
−0
If other fermented products are acceptable to you:
- soy sauce, especially tamari
- Worcestershire sauce
- fish sauce (nam pla, teuk trey)
- kombucha
- lacto-fermented ketchup
- non-tomato ketchups
- cheese, especially Parmagiano and Roquefort
Non-fermented foods high in glutamates include pure MSG, bonito, anchovies, tomatoes, most mushrooms, grape juice, and walnuts.
0 comment threads