do you know a non alcoholic alternative for white and red wine in cooking?

Question

Is there a non alcoholic alternative for red and white wine in cooking.

Answer 1

no

Answer 2

In resposne to wicked good s comments alcoholl IS NOT absorbed see the chart below. According to "Barron's Food Lover's Companion," a USDA study has disproved the theory that alcohol evaporates completely when heated. In truth, cooked food can retain from 5 percent to 85 percent of the original alcohol, depending on various factors such as how and at what temperature the food was heated, the cooking time and the alcohol source. Even the smallest trace of alcohol may be a problem for alcoholics and those with alcohol-related illnesses

If you want to try an alternative then replace with fruit juices or stock or try Verjuice, it is a very acidic juice made by pressing unripe grapes. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations.

It was once used in many contexts where modern cooks would use either wine or some variety of vinegar, but has become much less widely used as wines and variously flavoured vinegars are more accessible nowadays. Nonetheless, it is still used in a number of French dishes as well as recipes from other European and Middle Eastern cuisines, and can be purchased at some gourmet grocery stores.

Answer 3

No, and I'll tell you why not.

Red and white wine are generally used in cooking for the flavour, not for the alcohol. When used in marinades they are generally boiled to remove most of the relatively harsh alcohol flavour; when used in sauces, the heat of the sauce boils off all but a trace of the alcohol anyway. Sometimes the alcohol helps to tenderise tough cuts of meat. (Despite what people say above and despite the fact that the boiling point of pure alcohol is relatively low, the cooking process never evaporates all of it.)

There are no substitutes for wine in recipes that call for wine; grape juice is too sickly and too sweet, while vinegar and verjuice are too sour. Water is not a substitute at all, because it'll just make your food watery and tasteless.

Most recipes that involve wine or alcohol (i.e. peppercorn sauces for steak, white wine sauces for fish, bolognese sauce for pasta) just won't be as good if you use something else. There are plenty of delicious recipes that don't require wine (for example bearnaise and hollandaise sauces). If you really don't want to use alcohol, use those recipes instead. But the French peasants who came up with the idea of cooking old chickens in wine didn't just choose wine cause they liked getting drunk. The wine is an absolutely essential part of the process, helping to make a tough old bird more tender. Meddle with these recipes at your peril.

Answer 4

Red or white grape juice but you would need to add some lemon juice too to counteract the sweetness. Or cooking wine which has very low alcohol. However, I should point out that if you are concerned about alcohol in cooking, it does get burned off pretty rapidly and you only get left with the taste, not the alcohol. It is perfectly safe.

Answer 5

Yep, there is a non alcoholic wine called 'Fre' available at most supermarkets. Asda and Sainsburys definately stock it. I like the Fre Merlot to drink as an alternative when I am driving. It is good for cooking too. Sainsburys also do there own non alcoholic wine for a bit cheaper too which is quite nice.

Answer 6

you can either use non alcoholic wine but it's not always as good, the alcohol evaporates when heated any way so there is none left in the dish at the end of cooking, or you could use stock instead, home made stock is good but the cubes will do if in a rush

Answer 7

We normally use red and white wine because we are convinced that the alcohol evaporates entirely in the boiling of the sauce. However, sometimes we use wine vinegar mixed with a little lemon juice. This would be used with poultry or a strong fish such as mackerel or tuna.

Also, we use Angostura (10 per cent) mixed with Worcestershire sauce (20 per cent) and vegetable stock (70 per cent) if the need is for some piquancy. Such as with roast beef.

Finally, we sometimes "melt" an Indian chutney into the sauce and a good example is Sharwood's Bengal Spice. It is very aromatic, a little sweet but also sharp. Good with light meats such as pork, turkey or veal, or with a vegetable meal.

Answer 8

You shouldn't be concerned as any alcohol will be evaporated during the actual cooking process and will add the flavour of wine/cider/whiskey/port etc etc.
If you do not wish to consume alcohol then try the following page to attempt to replicate the tastes you want.
Whatever you choose - enjoy!!

Answer 9

YOu can just use red or white wine vinegars or frobishers do a non alcoholic wine now. I really wouldn;t bother though because cooking removes the alcohol anyway and just leaves the taste.

Answer 10

Almost any liquid you find palatable can substitute. Try to match the flavor to the dish-appropriate stock for savory dishes with lots of other flavors, vinegar or lemon juice for acidity, other fruit juices for a hint of sweetness.
If, however, you still wanted the wine flavor, about your only choice is nonalcoholic wine-which, indeed, will not taste quite the same.

Answer 11

I found non alcoholic wine in Waitrose , it comes in small bottles and I think it's called cooking wine.