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Old 10-12-2011, 01:45 PM   #1  
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Default Cooking with red wine

I have some beautiful stew meat I want to make over the weekend. Usually I would marinate it in red wine, but that's not permitted on the IP protocol. My husband said everything cooks off, so he thinks I should be able to do it. I don't think that's true.

Looking for expert opinions -- I know the alcohol cooks off, but I'm not so sure about the sugar, especially when it comes to marinating. What do you think?
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Old 10-12-2011, 05:53 PM   #2  
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Anyone?
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Old 10-12-2011, 06:15 PM   #3  
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I personally would NOT but that is my opinion
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Old 10-12-2011, 06:29 PM   #4  
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When I started I did a lot of asking about meat preparation. I usually brine all of our chicken and I use a smoker/bbq sauce/seasonings for almost all of my cooked meats/fish. When I asked about options she was pretty clear if it's not on the list and it's not a Walden Farm item the answer is probably no. This has been the hardest part of the diet as I don't want to cook with extra sugars that are in most marinades/seasonings and sauces as I don't want that to kick me out of ketosis.

I did a quick google on this subject and found some Atkins threads and the general thought was also a no. Mostly because of the sugar in the wine. After simmering most of a wines alcohol content has burned off, but that's not the case for the sugars.

I will say that having had to change my methods of cooking has been a challenge but has been fun too.
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Old 10-12-2011, 06:46 PM   #5  
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Use some stock instead... If you follow the protocol 100%, you will see better results than if you don't...
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Old 10-12-2011, 07:10 PM   #6  
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Thanks, everyone -- that's what I thought. I'm having great success on this program and am not willing to jeopardize it.

I made a great pot roast using chicken stock, so that's what I'll do with this. I may get some WF ketchup to add in.
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Old 10-13-2011, 09:44 AM   #7  
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I have made a few pork loin roasts. I have added 1/2 to a whole jar of pickled pepperoncini peppers or any other pepper that is pickled at the beginning of cook time. Gives it a nice flavor and is no sugar. The vinegar is a tenderizer. Try it. I will continue to add this to my roasts even after IP. It's that good. My Dad even started cooking his roasts with it and they aren't on IP.
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Old 10-13-2011, 09:51 AM   #8  
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I would not use wine, as I think as much as it cooks off, not everything will evaporate magically.

I would suggest to marinate in apple cider vinager instead, that gives quite a good taste.
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