As a muslim we cannot use Alcohol in our cooking. Many recipies I would like to try contain Alcohol, wine campari etc. What can I use instead? I know I could try not adding anything but I find that the foods really miss that 'Je ne se qua'.
2006-10-14 18:47:39 · 11 answers · asked by Y R 1 in Food & Drink ➔ Cooking & Recipes
Please be aware that there will be no alcohol in the finished food. The alcohol itself evaporates out quickly in the cooking process. (Not sure if this affects your religious restrictions or not, but thought it was worth pointing out.)
That said... If foods call for wine, you can substitute vinegar (red wine vinegar for red wine, white wine vinegar for white wine). Apple cider vinegar can give you some good flavors, too.
If a recipe calls for beer, you can try non-alcoholic beer.
If it calls for rum (or other distilled spirits), you can usually buy "flavorings" in these flavors, the same in the same section where you would buy Vanilla Extract or Almond Extract.
2006-10-14 18:54:49 · answer #1 · answered by Katherine Blackthorne 5 · 3⤊ 1⤋
It's a frequent misconception that ALL of the alcohol is cooked off during the cooking process. This is very false, there is always a small bit of the alcohol left even after cooking or "burning" off.
As for substitutions, nothing is going to be the same as using a wine in your dishes. Even some extracts contain a little bit of alcohol. Adding wine to a dish adds a depth of flavor from the acid and/or sweetness. I suggest experimenting with different flavored vinegars and sugars until you can get a good balance. Good luck with it!
2006-10-14 19:10:10 · answer #2 · answered by yblur 5 · 1⤊ 2⤋
Again I THANK ALL of you for your feed back. As I stated, the reason is that I am a recovering alcoholic and it has been some 25 years. I don't fool with it, for cooking or baking. Whether the alcohol burns off or nor is irrelevant. You have ALL given me some different avenues. I DO appreciate it.
2014-12-18 16:06:31 · answer #3 · answered by Dave 1 · 0⤊ 0⤋
by deleting the alcohol you are not changing it as if you added vinegar in place of wine...and you cant use things like vanilla extract or some of the flavoring as they contain alcohol ....i would add about a teaspoon more of the spices that i had in my recipe to enhance the flavor what ever you will always change the recipe....but so slight it will be unnoticeable...just be sure to read the ingredients as example vanilla extract contains a lot of alcohol so you use vanilla bean that is the point i am trying to get across use just the spices for your flavoring...and even the nonalcoholic beer and wines contain a slight content
2006-10-14 21:12:37 · answer #4 · answered by d957jazz retired chef 5 · 1⤊ 0⤋
I respect your religion, but you should kow that when you use alcohol in cooking, the alcohol burns off, leaving just the flavor behind. But some health food stores do carry non-alcoholic wine. Try that.
2006-10-14 18:55:53 · answer #5 · answered by lemons 2 · 1⤊ 2⤋
Try pure orange juice instead of wine, or almond syrup (the type you can get to put in flavoured coffees) instead of liqueurs. You basically just need something liquid which has a strong flavour.
2006-10-15 06:14:19 · answer #6 · answered by Anonymous · 0⤊ 0⤋
You can usually replace the alcohol with broth. If it's a dessert, you can replace it with juice.
2006-10-14 18:49:07 · answer #7 · answered by matty.. 4 · 0⤊ 0⤋
on-alcoholic wine
2006-10-14 19:04:21 · answer #8 · answered by jbscooby99999 3 · 0⤊ 0⤋
You can always use apple juice instead, depending on the recipe.
2006-10-14 18:51:37 · answer #9 · answered by Just another nickname 4 · 0⤊ 0⤋
the alcohol cooks out, lady
2006-10-14 19:15:41 · answer #10 · answered by paddy 1 · 0⤊ 3⤋