what can i use to substitute wine in my cooking?

Question

what can use to sub wine or any alcoholic fluids during cooking,

Answer 1

First off, the cooking process removes the alcohol from your dish completely (as long as it is cooked). So you will not be affected. If you have personal reasons for this, then I am happy to give you some helpful advice on great substitutions. I am also the daughter of a caterer and have a LOT of experience with this...

First off, a general rule of thumb in basic cooking is to always consider a red wines for beef, lamb, pork and certain meatier fish flavors. White wines for chicken, shrimp, pork loin, turkey...etc...

When a recipe calls for a wine, figure out what kind of wine. Sweet or Dry... (White) Chardonay for chicken and a (Red) Cianti for beef. They are dry wines so you would NOT want to try orange juice for the chicken or grapejuice for the beef.... However, a good substitute for chicken needing a dry chardonay would be a mixture of 1 part vinigar to three parts chickn stock. For the beef dish, you may want to use a pure (unsweetened) juice of cranberry with 1/2 cran and 1/2 beef stock.... and you can soften the flavors like that. But usually wine gives food an UMPH that juice cannot. Consider this before making too many substitutions......... Now, when making a hawaiaan dish, if a recipe were to call for a sweet wine like White Zin, then you could easily use a sparkling apple cider with 3 parts cider to one part inigar. You just want to match the flavor as best you can.....

http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=57&id=579

http://homecooking.about.com/od/alcohol/a/alcoholsub_2.htm

Answer 2

A couple of things :
Contrary to popular opinion , All the alcohol will not be cooked out, there is always some residual alcohol remaining
Never ever use a cooking wine even if your situation allows the use of alcohol.
Cooking wine was created during Prohibition so chefs could still use wine in their dishes. The result was a wine that is so high in salt that it is impossible to drink as beverage.
Wine has a PH of around 3.4 -OJ- so any liquids you may substitute should be similar in PH
Basically you will wind up using stocks .
If you use juices know that as you reduce the volume of the sauce the sweetness will increase.

Answer 3

lemon juice, lime juice and various kinds of vinegars might work. But why are you avoiding using wine in your cooking? If you're concerned about the alcohol, don't be. All the alcohol burns off after a very short time so there's no harm in serving a dish made with wine to even a child.

Answer 4

a variety of juices can be used in cooking. it depends on what you're making, and would require some testing to see what you like better. Some pork recipes call for apple juice, but you can use things like unsweetened grape juice (white, red, purple), lemon or lime juice, even orange juice (good with chicken or pork). The alcohol does cook out of wine, so it's really only the flavor that you're adding....and wine is made from grapes! (mostly). You can experiment with rice or balsamic vinegars, but do it sparingly....you can always add more if you'd like.

Answer 5

Is this a religous belief issue? You can use a sparkling type of wine-non-alcoholic. You can get unfermented wine from homebrew stores-It will be very sweet as the yeast eats the sugar to make alcohol. If you have wine and wish to de-alcohol it. Simply-pour it in a large bowl and freeze it. Then scrape it out of the bowl and put small amounts in a paper towel lined salad spinner and spin it. The alcohol will not freeze well and fall through. Cooking alcohol actually reduces the alcohol content greatly. It would take a lot of cooking alcohol to create any ill effect on you. Brandy or Sherry will burn easily-use caution and take a lighter to it to burn the alcohol out.

Answer 6

Just a reminder: alcohol would not be ALL burned off in the cooking process. Don't believe it? Ask food scientists.

Answer 7

chicken broth for white wine, beef broth or red wine...

or you can use cooking wine....which contains *no* alcohol. You can find it by the salad dressings and marinades.

Answer 8

Vinegar and lemon juice both offer a similar flavor. You can use one or the other or mix them. To lighten up the "tang" mix it with some chicken broth. Capers can also add a similar effect if you are willing to go with something solid.

Answer 9

I recommend you stick to wine and don't use any substitutes for the flavour and aroma. If you have opened a bottle of wine and can't finish it, you can use that.

Answer 10

Chicken broth, juice, or sometimes just water - depending on what you are cooking.