I'm trying to use up a couple of bottles of wine left at my place during a party a great time ago -- the fall of 2010, to be exact. I don't think they're of drinking quality at this point, so they're best as cooking wines. I have a dry white wine and a dry sake. I'm wondering if anyone has used wine as a replacement for water with rice or barley, and if so do I need to do a one for one substitution or make adjustments? So, for instance, I could take a quarter cup of rice, a quarter cup of water, and a quarter cup of wine or sake. But I seem to remember something about the way alcohol works, and how it tends to dehydrate due to some property of the molecules involved nesting with water molecules so that the liquid volume isn't the same once they're mixed. I'm also wondering about the effect on the sugars in rice with the wine or sake, especially the sake. Anyone got any good information on this? I'm going to experiment with a recipe to use up some frozen escargot I've had in the freezer forever, so I thought a little wine in there would also enhance the results.
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