Elizabeth Anne Posted December 21, 2012 Share Posted December 21, 2012 I know that the rule in ISWF is "Don't do it." I'm just trying to figure out why that's the rule. As background: The only time I ever cook with alcohol is to put 1/2 cup of vermouth into a recipe that includes 8 chicken thighs and 8 chicken drumsticks, plus a lot of onions and garlic and celery and spices, that then gets baked for 90 minutes in a 375-degree oven. I thought that all of the alcohol would have broken down by the end of that process and therefore wouldn't be a problem in itself. I'm fine with not drinking alcohol for a month, but I'm fairly attached to this recipe (since it's Whole30-compliant other than that 1/2 cup of vermouth, and it makes tons of leftovers) and I don't understand the reason for the ban. (I am also a relatively inexperienced cook, so part of what's going on with me here is that I don't like deviating from recipes that I've made successfully in the past, and from which I don't remember having any ill effects. And this recipe really does make a lot of leftovers, so I was hoping to be able to have it as a familiar go-to in a month that's likely to contain a lot of unfamiliar things.) So... why is cooking with alcohol on the No list? Is it because of physical effects even after the original substance is broken down, or psychological stuff? Some of both? I'm curious about the science behind the prohibition. Thanks! Link to comment Share on other sites More sharing options...
AmyS Posted December 21, 2012 Share Posted December 21, 2012 Alcohol doesn't really totally cook out. It's still there, although not as much remains as if you were to actually drink the half cup of vermouth. But yeah, there's still alcohol there. Also, I don't know what vermouth is made of, but there may also be an issue of it being made with grains and/or other off-plan ingredients. Link to comment Share on other sites More sharing options...
MJam Posted December 21, 2012 Share Posted December 21, 2012 AmyS is right the alcohol doesn't cook out and alcohol is the worst of all macronutrients...9 calories per unit, the highest of all with absolutely no nutrition whatsoever. Why consume something that does nothing to benefit your body? I know it's part of a recipe but a large part of the Whole30 plan is retraining yourself, your brain, taste buds and habits. Find a new recipe...branch out and save this recipe for post Whole30. Lots of people here are trying new things and being daring by making new recipes to replace old unhealthy ones. BE BOLD! Wiki says vermouth is made of various botanicals (herbs, spices, roots, berries, barks, and flowers) so the base flavor ingredients seem to be compliant but the alcohol makes it non-compliant. My rule is when in doubt leave it out and usually if you have to ask if it's compliant it's probably not. Link to comment Share on other sites More sharing options...
Fenderbender Posted December 21, 2012 Share Posted December 21, 2012 You could try making a " bouquet garnet " (sache of herbs and aromatics ) to impart some of the same favors as the vermouth... In a large coffee filter place a few cloves,coriander seeds, cardamon seeds, lemon and orange zest,star anise ,ginger, tarragon and basil leaves.... Just a pinch of each... Tie into a little sache and place it in your pan last as it cooks..... That will impart most of the flavor of vermouth... I'd add the juice of a large lemon for some bright notes.... And replace the 1/2 cup of liquid with chicken or vegetable stock..... I'd bet its even better than using vermouth.... Link to comment Share on other sites More sharing options...
EmilyB456 Posted December 21, 2012 Share Posted December 21, 2012 You can usually substitute a broth for an alcohol with good results. It won't taste exactly the same, but I'd just use some bone broth during a Whole30. Link to comment Share on other sites More sharing options...
Derval Posted December 21, 2012 Share Posted December 21, 2012 Chicken/veg stock with a splash of apple cider vinegar works as a good sub. Link to comment Share on other sites More sharing options...
SpinSpin Posted December 22, 2012 Share Posted December 22, 2012 As others have suggested, I always sub out bone broth instead of wine, and I add extra seasonings to boost the flavor. Link to comment Share on other sites More sharing options...
melbournegirl Posted December 29, 2012 Share Posted December 29, 2012 Hi Elizabeth Anne. Here's some well intended tough love advice to put it into perspective..... if you dont change anything you wont change anything.... I am hoping you will find lots of new go to recipes through your whole30. I certainly did... taco-less tacos, baked mince filled squash, bone broth, breakfast curry.... Link to comment Share on other sites More sharing options...
Astrogirl Posted December 31, 2012 Share Posted December 31, 2012 FYI: one of the main aromatics in vermouth is marjoram, so you definitely want to add that to your mix. I agree on the vinegar and broth substitute as well - when I've subbed out vermouth or wine, that really makes a difference. You might want to use some lemon or orange zest too, to give it a little zing. Use orange for red vermouth and lemon for white. Can you tell I've done this before? I'd also make sure there's thyme in there. I'm guessing you're replacing a pretty standard vermouth like Martini & Rossi or Cinzano and that you're not using something exotic that has a lot of quinine, angelica or something else bitter in it? Link to comment Share on other sites More sharing options...
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