question for you foodie chemists out there (yeah, Stinky, I'm looking at you)

[NMDemDist2]

I'm roasting up a little Cornish Game Hen so I took the juice of a largish lemon, a bunch of herbs and a couple big splashes of non alcoholic white wine (1 cup or better) which of course has a fairly high sugar content as all non alcoholic wines have

as it's cooking down in the roasting pan, it's turned dark and smells like balsamic vinegar. If I didn't know better I'd swear I'd started out with balsamic in the pan.

whaddaya think?

[supernova]

1. You carmelized the nonA wine?

:shrug:

Wow, that's wierd.

[NMDemDist2]

3. it turned out darned tasty tho.....

:hi:

[Warpy]

9. I was going to say there was no way to go wrong with

that combination and what you got was caramelization, always a good thing unless you're making very delicate palmieres.

[eleny]

2. I didn't get the highest grades in chem....

But maybe it's the combo of the "wine" and lemon juice that are doing it.

[NMDemDist2]

6. I'm thinking the other two are on to it, it carmelizes the sugars

and added to the lemon juice it gives it the balsamic smell :shrug:

[eleny]

7. Did it taste like balsamic a little bit, too?

[NMDemDist2]

8. yuppers it did!

it was really good :bounce:

[Stinky The Clown]

4. I'm PURELY guessing here ........ you carmelized the sugar in the NA wine.

I have almost no experience with NA wine, so I'm a bad guy to ask.

[NMDemDist2]

5. musta been, it sure ended up tasty though and I'm so glad I can do

some more recipes with the NA wine in my fridge

I've been able to sub vinegars or juices for almost everything but then NA Chardonnay has rounded out my spices

:bounce: