With what can I replace wine in a recipe?

zippychick

Rosie - do let us know what works for you

I'll merge this with an older thread later on

Zip

Oldernotwiser

When you cook with alcohol, all the alcohol content is burned off in the cooking process. I had a friend who was a Mormon (they don't drink alcohol either) and he explained why it was ok for them to cook with alcohol because of this.

zippychick

Oldernotwiser wrote: »

When you cook with alcohol, all the alcohol content is burned off in the cooking process. I had a friend who was a Mormon (they don't drink alcohol either) and he explained why it was ok for them to cook with alcohol because of this.

While I wholeheartedly agree, for most people this doesn't excuse the fact that alcohol was there in the first place

For example, i'm not sure I would be happy feeding my (imaginary) kids something cooked with alcohol.:o:D

Alison_Funnell

Mainly stocks of an appropriate flavour, if you wan to try apple juice, try not to use supermarket stuff but get some made from local orchards, you can often get non sweet varieties that give a lovely flavour without making it syrupy.

We use Duskin Farm apple juice because it's from my village and we have used it for many years, but anything similar would work.

Seakay

Are you allowed vinegar (I only ask because it is made by fermentation the same as wine or beer)?
If you are that a tabespoon or more of aged balsamic vinegar will give the right sort of depth of flavour, plus it will keep without the danger of family drinking it!
Apart from that I would use stock appropriate to the dish.

maman

Never tried it with fish but I always use stock in place of wine for meat dishes. I used to put sherry in stir-fries but now I just add flavour with the ginger, garlic, spices etc. and a bit of stock with the soy for the liquid content. I've cut out wine in my cooking to save calories.

xrjtg

On the topic of alcohol added during cooking "burning off": Wikipedia's list of common misconceptions links to a page describing how far more alcohol remains in cooked food than is commonly supposed.

Oldernotwiser

zippychick wrote: »

While I wholeheartedly agree, for most people this doesn't excuse the fact that alcohol was there in the first place

For example, i'm not sure I would be happy feeding my (imaginary) kids something cooked with alcohol.:o:D

Really? It would never cross my mind!

Sublime_2

I always use wine for recipes that call for it. However for white wine, unsweetened apple juice/lemon juice works ok.

zippychick

Oldernotwiser wrote: »

Really? It would never cross my mind!

Really In the same way I would hesitate cooking with it for someone who has strong religious beliefs or who simply doesn't drink/consume alcohol

My brother doesn't drink and I know for a fact he wouldn't eat something cooked using alcohol.:)

Zip