whats a non-alcoholic substitute for wine called for in recipes?

Answer 1

A small splash of wine vinegar or sherry vinegar in broth or water is sometimes good in a pinch. However, since I can't cook with wine (can't have it around the house) I have found that the alcohol-removed wines in the grocery store are actually very good. These are not the same as "cooking" wine, loaded with salt and very vile.

Also, for stews and such, adding mushrooms mimics the flavor of wine. I make a beef stew and add portabella mushrooms, and the flavor is identical to beef bourgandy. This is because mushrooms contain glutamine, which creates what some people call umami, the fifth flavor sense, but regardless of whether or not this is quackery, wine creates the same haunting underlying "fifth" sense.

If the alcohol is a factor, please know that not all alcohol boils out of most dishes. That is simply a myth. Also, despite industry rantings that wine vinegars do not contain alcohol, I tripped a security machine when I tried to enter the United Nations in NY with a bottle of wine vinegar when I was visiting the chef there to show him said vinegar and other products as a sales rep. They confiscated the vinegar, as they thought I was trying to smuggle in booze.

Answer 2

The most common sub for wine is apple juice. You can use any liquid but apple juice will give some flavor like wine would that water would not and be more fruity than a stock or broth. 75% of the recipe books I have say something like :
"1/4 cup wine (or apple juice)"
There are a few recipes that this might not work for example some sauces...a white wine butter sauce with apple juice substitute could be a bit off if ya know what I mean. Good luck.

Answer 3

If a recipe calls for something alcoholic, and you choose not to use it, you can substitute it with apple juice for white wine or grape juice for red wine.

Answer 4

you don't need a subsitute to wine for recipes. the alcohol evaporates out during cooking. if your recipe calles for wine andyou don't have any, use a broth or stock. or just use plain old water if you don't have broth or stock.

Answer 5

Mirin is actually non-alcoholic...it is made from fermented rice, but if you stop the fermentation at the right time, the starch in the rice turns to sugar, and does not have enough time to go the next step and turn into alcohol...if you allow it to ferment further, you get a product like Japanese sake, which is alcoholic.

Answer 6

Although the alcohol will evaporate during cooking, if you still feel compelled to substitute, use chicken stock (low-sodium would be best).

Answer 7

you do realize that the alchohol boils out of the wine very quickly when cooked?

Answer 8

apple juice

Answer 9

You can also use grape juice

Answer 10

juice, or broth