wine substitute

Login to find out (August 15, 2005 at 10:07am)

www.foodsubs.com

Great site or general substitutes plus will give ideas for alcohol. BUT IMO most recipes the alcohol evaporates off leaving just the flavor...

Login to find out (August 14, 2005 at 9:07pm)

thanks for all the tips guys! will def try some of these.... esp the soda water trick!

Login to find out (August 14, 2005 at 9:11am)

Just a note, non-alcoholic doesn't mean 'no alcohol'. Legally non-alcoholic means that it has about .5% alcohol in it.

As for substitutes, there are many as mcrimsonred said, just keep on playing w/the recipie... maybe you'll get something better than the original.

Login to find out (August 12, 2005 at 9:49am)

Yup Rehana... dat IS TRUE !!!!

Login to find out (August 4, 2005 at 7:55pm)

Westcoastsmile, check out the link below. It is pretty good site. I love to cook and mostly cook non Paki or Indian dishes and cook cook for friends and family, so, I can't really cook with wine and other Haram things. This does help and the dishes come out great.

Login to find out (August 4, 2005 at 6:50pm)

you can use apple juice instead...or even red vinegar instead

Login to find out (August 4, 2005 at 11:29am)

How to select substitutes in cooking without alcohol

No, it really doesn't just evaporate from dishes as they cook
Liqueurs, spirits and wines add distinctive flavors to foods, but not everyone likes to add alcohol to recipes.

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And contrary to popular belief, alcohol does not completely cook out of foods.

Researchers at Washington State University found that five percent of the alcohol remained in a pot roast simmered in wine for 2 1/2 hours; 40 percent remained in chicken simmered in wine for 10 minutes; and 75 percent remained in cherries jubilee flamed for 48 seconds.

When choosing a substitute, always consider other flavors present in the recipe.

Login to find out (August 4, 2005 at 11:26am)

Cooking With Wine: Non-Alcohol Substitutions

When using substitutions for recipes calling for wine, the final product will not be the intended product but it should still impart great flavor.

Check out this site for more info. www.hormel.com id=580

Login to find out (August 4, 2005 at 12:39am)

Salaams, I'm a clinical nutritionist but also foodservice nutritionist and i also loveto cook. At the hospital I come across many recipes in which i haveto manipulate the recipes cuz it calls for using wine i n it... and can't be giving patients alcohol... we'd have too many of 'em wandering aimlesslessly around the hospital :) j/k There are indeed many liquids that can substitute for wine or cooking wine in certain recipes. Different juices like white grape juice, apple juice or apple cider, stock, or water can often fill in... hopes this helps!

Login to find out (June 16, 2005 at 11:57am)

thanks guys :) will try ur suggestions in the future....

Login to find out (June 16, 2005 at 10:33am)

This depends on the dish in my experience - I'm a convert and have experience with a couple of recipes cooked with wine (before) and then adjusted without the wine (after). One was with white wine, a lighter italian-styel dish, and I find that just a bit of lemon juice works well here for the acidity. To make up for the extra liquid I usually use some diluted veggie broth. This is not the same but it works well I find. The second one was a dish with mushrooms and red wine. Again this is a bit far off, but I used a mixture of veggie broth and raspberry vinegar with a dash of soy sauce and it worked well. I think the trick is to make up the liquid volume with a bit of acidity, a bit of fruity flavour, and the balance in broth or water. As for the beer recipes - yikes I really don't know, but I would just use broth and see if it worked out OK :) Good luck!

Login to find out (June 14, 2005 at 6:19pm)

i understand your dilemma. i can pretty much guarantee that "juices" in general are going to destroy your food. with the exception of some carefully and sparingly applied FRESH SQUEEZED orange juice. which really only works with chicken dishes and maybe fish. You may want to try another route, like black or white truffle oil. very expensive, but a little bit goes a long way.

Login to find out (June 14, 2005 at 12:22pm)

ok even tho it evaporates out, i just cant have a bottle of wine in my house for cooking! so if grapejuice has too much sugar... what bout vinegar? with a little bit of apple juice?

Login to find out (June 14, 2005 at 12:43am)

Whatpath. Grapejuice wont do. It is too high in sugar and the fermentation produces tannins and other stuff. Even organic grapejuice will be really high in fructose. Also their are only 3-4 basic grapes used in juice whereas wine can be made from hundreds of different grapes.

Login to find out (June 13, 2005 at 9:43pm)

I think it adds alot of flavor to Italian dishes. I dont think Emeril Lagasse can cook without it :)

Login to find out (June 13, 2005 at 7:58pm)

i have to agree wine is for flavor and it cooks out it not really necessary. but i've never tried it but the closest thing to wine without the alchohol would be grape juice no?

Login to find out (June 13, 2005 at 6:37pm)

Yes, I have been looking for some wine substitute too. Any ideas, anyone

Login to find out (June 6, 2005 at 8:45pm)

Truth be told, in most recipes the wine is used exclusively for flavoring. Since alcohol evaporates at such a low temperature it almost never remains. It boils down leaving only the tannins to flavor the dish

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