I need a substitute IMMEDIATELY!?!
Answers: I need a substitute for 1/2 a cup of dry red wine that it calls for in a recipe for Salmon Steaks. It can't have ANY alcohol. So don't say white wine or something, it can't have wine. I was wondering if i could use white vinegar or something. I don't know, but i need it IMMEDIATELY please!
Sorry I didn't see this sooner. Hope it's not too late.
Grape juice is the first choice - purple not white.
Next choice would be prune juice but you know what that might do besides taste really good.
Unless you are an alcoholic, which I am assuming you are not, but just don't want alcohol, that part of the wine will cook off at 130 degrees F. That means that if you cook your steak 4-6 minutes on each side in the broiler or on the grill, the alcohol will have burned off leaving you with a splendid flavor of what is left of the wine; just the wonderful flavor it will impart to the fish.
I think a better choice for Salmon would be Vermouth - sweet or dry. I have never heard of red wine with any fish, including salmon. You have my curiosity now and I will have to try it next time I make experimental salmon.
Cooking wine (pre-bottled as cooking wine) has added salt and is not recommended unless used very sparingly. 1/2 c. of that would ruin your dish because it would be incredibly salty.
in order I would sub:
beef stock
chicken stock
water
? 1/4 cup or more red wine, substitute the following:
equal measure of red grape juice, cranberry juice,
apple cider, chicken broth, clam juice, flavored
vinegar, or nonalcoholic wine. If you use nonalcoholic
wine, add a tablespoon of vinegar to cut the sweetness
Use chicken broth, or apple juice. The flavor will be different than with wine, but it'll still be yummy!
beef stock
grape or apple vinegar
grape or apple juice
sparkling grape juice
white vinegar you could use, but it wouldnt taste as nice
The red wine provides liquid, flavor and acid to the recipe. A few drops of balsamic vinegar or a TBSP of lemon juice, and some broth should do well.
place 1 TBS of vinegar in a measuring cup-your choice of vinegar
Add water to the 1/2 C line
Problem solved
Why can't it have alcohol? The alcohol cooks off of the food and will no longer be there after the food is completely cooked.
White Vinegar will make it taste sour. You either want to use Red Wine Vinegar, Cider Vinegar or grape juice cut with an equal portion of chicken broth.
maybe some cooking sherry, i don't think it's like wine or anything. i use it quite often.
I'd use a fish stock with a small amount of balsamic vinegar (of a similar vinegar that's not too acidic)
I do agree with other posters any alcohol in the wine will burn off during cooking
For red wine, I would go with beef stock, beef broth or beef consomme. If you run into this problem with white wine, use chicken or vegetable stock, broth , etc.