Subsitute for wine in cooking?!


Question: I don't drink, I'm 20 and I'm just starting to cook. The recipe I want to try calls for a dry white wine to deglaze the pan, but since I'm not old enough and I rarely cook (chicken parmesean is the best I can do right now), I don't feel like asking my 21 year old guy to buy the wine for me. Is there a suitable substitute out there? Thanks for your help.


Answers: I don't drink, I'm 20 and I'm just starting to cook. The recipe I want to try calls for a dry white wine to deglaze the pan, but since I'm not old enough and I rarely cook (chicken parmesean is the best I can do right now), I don't feel like asking my 21 year old guy to buy the wine for me. Is there a suitable substitute out there? Thanks for your help.
I do NOT recommend cooking wine (which can be purchased by anyone underage). It contains too much salt and makes for a yucky dish. Instead, deglaze (all you want is to get those tasty tidbits that are on the bottom of the pan), you can use white grape juice or apple juice, however, this will "sweeten" the dish, so you might want to add a bit of acid, such as lemon juice or vinegar to the juice. Good ole chicken stock (even store bought...Swanson makes good stock), will do the trick.
Happy cooking.
Just use chicken stock or cream.
Red Wine - Red grape juice, cranberry juice, chicken broth, beef broth, vegetable broth, clam juice, fruit juices, flavored vinegar. (Substitute equal amount of liquid.)

White Wine - Water, chicken broth, vegetable broth, white grape juice, ginger ale, white grape juice.
Since it is a chicken dish just use chicken broth or chicken stock. If no other option just use water.
De-glazing just needs a liquid to loosen the seasons from the pan and then it gets reduced through evaporation to make a nice sauce.
YOU can't drink cooking wine.You don't have to be 21 to buy it .
the best substitute i can advice is butter.
NO NO NO!!!!don't ever put wine in cooking you may put some sauce with cooking cream it's tasty but never use wine in cooking
Dilute any vinegar on an 8:1 ratio and it will work . Wine is acidic and has a pH of about 3.5 Vinegar is also acidic with a pH of about 2.5
The acid acts as a solvent for aromatics in your fond .
The problem with substituting fruit juices is that while they do add an acidic component which is supposed to be there they also a sugar component which clearly is not.
As you reduce your sauce the sugar component will become more pronounced.
In the future should you have to deglaze a pan with wine, pull it off the direct heat first .
Alcohol will ignite and under the wrong lighting conditions the flame is invisible
So you're 20 and CAN'T find a little wine to deglaze a pan ??? Wow.
I never keep wine around the house for cooking so when a recipe calls for it I usually replace it with whatever I do have. Usually it's chicken stock, or if I don't have that I use chicken buillon. Deglazing the pan obviously adds flavor to your dish, but it isn't necessary. You can even skip that part if you want.

ps. I was living on my own at 17, and bought my own alcohol. But I guess since you don't drink.. you wouldn't really know how to get it.




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