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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Help!!! Questions, Questions . . .
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    Help!!! Questions, Questions . . .

    Fri Jan 28, 2011 12:06 pm
    Newbie "Fry Cook" Poster
    Will alcohol burn off in slow cooker recipes?
    Will the sulfites burn off in slow cooker recipes?
    Is there a substitution for Worcestershire sauce as it contains MSG?
    Many slow cooker recipes call for canned creamed soups and contain MSG. Are there recipes for making my own without MSG?
    TIA![/b] icon_biggrin.gif
    Sat Jan 29, 2011 5:40 pm
    Forum Host
    It takes a long time for alcohol to burn off even when you are cooking in a pot over the stove, and much more so in the slow cooker. I find that I have the best results with wine, which is what we are usually talking about with the slow cooker, when I reduce the wine - I pour it into a small saucepan and simmer it on the stove until it is reduced by half or even two thirds. This has the added benefit of concentrating the flavor.

    There are several recipes posted for making your own "cream of" soup substitute.
    Condensed Cream of Soup Mix ( Homemade Substitute )
    Cream Soup Mix (Replacement for Cream of ___ Soups) Substitute
    Specialty Soup Substitutes - Cream
    Creamed Soup Substitute

    I don't know about an MSG free worcestershire sauce. I think you could just omit it in most recipes, maybe use a dash of soy sauce or other savory sauce that you know is MSG free.
    Red Apple Guy
    Sun Jan 30, 2011 7:22 am
    Forum Host
    Alcohol is much more persistent in cooking than most folks think. duonyte's approach is the best I can think of.

    Sulfites don't "burn off" to my knowledge. They are salts (aren't volatile) and exist naturally in some foods and are widely used as preservatives. It's best to choose foods that are low in sulfites if you want to avoid them. Wine for example has sulfites naturally and they are added in all countries. Wine made in the US has to have a warning label for sulfites.

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