Is there a substitute for wine when cooking?!
Answers: A non-alcoholic substitute for wine in your recipes would be diluted white wine vinegar or cider vinegar, white grape juice diluted with white wine vinegar, ginger ale, canned mushroom liquid, or water. Which you'd use would depend on what you're cooking, sweet or savory.
Lemon juice, vinegar, Vermouth, sherry....
Champain
Brandy?
Dark beer for stews
Apple juice or ginger ale work well.
I use Worcestershire sauce in place of red wine sometimes. Don't know of an alternative for white wine though.
only Moore wine (hic)
depends - I usually use worcester sauce instead of red wine - adds a real depth of flavour.
Not sure about white wine though - ah choclover I see we cook from the same book!
I use chicken broth in some recipes... otherwise agree with suggestions of apple juice and ginger ale for an interesting flavour twist.
there is usually a sub for most anything , the flavor will not be the same . if it's a matter of not wanting to use alcohol remember this: the alcohol will evap while cooking . you may even marinate the items in question then make your meal so you at least have the flavor
chicken, beef, or vegetable stock
water
tomato juice (depends upon recipe, obviously)
fruit juice (depends, again)
Yes, if you need red wine, use red wine vinegar with a teaspoon of sugar dissolved in it and same thing with white wine but using white wine.
most recipes that I have seen they say if you don't want to use wine when you cook to replace it with chicken or beef stock
It depends on what you're cooking.
Water, then for extra flavour add a spoonful of lemon juice or vinegar (wine or cider vinegars are useful in cooking unless you don't mind a malty taste) or extra herbs or seasonings.
Stock, or a stock cube.
For sweet use fruit juices
I use chicken or beef broth if its a main dish or side dish, apple juice if its for a sweet dish..
Apple juice or grape juice is fine.
Red wine in cooking serves two purposes; flavour and tenderising (like in a casserole) You could use beer.
So why don't you want wine? Is it the alcohol?
If you don't want too much wine then use half water/half wine, or even cut down on the quantity. Or maybe use grape juice.
When you use wine in a pan to make a sauce, you usually boil the liquid down rapidly to evaporate off the alcohol. Difficult to find a substitute, after all a Boeuf Bourgongione withou wine is like potato salad without potatoes