Whats a good substitute for white wine when it comes to preparing escargot?!
Just plain ole' butter and garlic.
And of course a crusty loaf of bread for dipping.
Traditional Method : After the escargot have passed a fasting period for 5 or 6 days in wooden boxes (never in plastic unless they have a bottom well ventilated, the objectives of which is to make them dry) they should be washed in running water or with a garden spout. Next they are put in a big container a layer of escargot with a hand full of rock salt. Follow this with another layer of escargot and another hand full of rock salt, etc. The escargot will issue a lot of foam in what is called disgorging themselves. We braise them for a while and then wash them again very carefully before scalding them. It is difficult and in my opinion, useless.
Personally : I never proceed as described above, even for the escargot gathered in the wild. I put them in a box of white wood (wood without tannic acid) with a bottom grating and raised 15 cm (5 in) above the ground so they can never touch the ground (to prevent them from eating the dirt or anything else). The first evening I wash them thoroughly with a garden spout. That activates them so they empty their intestines. The same step I do on the second and sometimes third evenings.(Note : you can give them dill (anethum) these first two or three days to give them a good flavour). If they are very dirty, it may be necessary to wash them one by one. During next three days, I leave them to dry.
After these three days or the salt treatment above, the escargots are put into boiling water where they are left for three minutes after water is boiling again. Then they are removed from their shells. The hepatho-pancreas ("tortillon" in french) can be cut off or not depending on preference. Lovers of the Petit Gris prefer the entire escargot whereas it is preferable to remove the hepatho-pancreas of the Gros Gris or other big species. The raw flesh is then put into cold water saturated with salt for one-quarter hour. They are rinsed thoroughly with fresh water after which they are ready for cooking or freezing.
If you want to use the escargot shells, first wash them in soda powder, rinse several times and boil them to sterilise them.
Answers: Never used wine.
Just plain ole' butter and garlic.
And of course a crusty loaf of bread for dipping.
Traditional Method : After the escargot have passed a fasting period for 5 or 6 days in wooden boxes (never in plastic unless they have a bottom well ventilated, the objectives of which is to make them dry) they should be washed in running water or with a garden spout. Next they are put in a big container a layer of escargot with a hand full of rock salt. Follow this with another layer of escargot and another hand full of rock salt, etc. The escargot will issue a lot of foam in what is called disgorging themselves. We braise them for a while and then wash them again very carefully before scalding them. It is difficult and in my opinion, useless.
Personally : I never proceed as described above, even for the escargot gathered in the wild. I put them in a box of white wood (wood without tannic acid) with a bottom grating and raised 15 cm (5 in) above the ground so they can never touch the ground (to prevent them from eating the dirt or anything else). The first evening I wash them thoroughly with a garden spout. That activates them so they empty their intestines. The same step I do on the second and sometimes third evenings.(Note : you can give them dill (anethum) these first two or three days to give them a good flavour). If they are very dirty, it may be necessary to wash them one by one. During next three days, I leave them to dry.
After these three days or the salt treatment above, the escargots are put into boiling water where they are left for three minutes after water is boiling again. Then they are removed from their shells. The hepatho-pancreas ("tortillon" in french) can be cut off or not depending on preference. Lovers of the Petit Gris prefer the entire escargot whereas it is preferable to remove the hepatho-pancreas of the Gros Gris or other big species. The raw flesh is then put into cold water saturated with salt for one-quarter hour. They are rinsed thoroughly with fresh water after which they are ready for cooking or freezing.
If you want to use the escargot shells, first wash them in soda powder, rinse several times and boil them to sterilise them.
Vermouth or even marsala wine
There is no good non-alcoholic subsitute. I do however agree with the top post that vermouth might work. White grape juice is to sweet.
if you're substituting because of the alcohol content, then a mixture of white grape juice and water (the juice alone will be too sweet) may work.
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white grape juice, apple juice, add some lemon juice to either to give it the bite white wine would have.
I know from reading recipes whenever they call for white wine it says you could substitute it with chicken stock.
It might add a new flavor as well.
cider