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substitute for wine in cooking

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Posted 10/22/2010 6:14 AM (GMT 0)
now that husband is alcohol free i need a substitute for white wine in my recipes.  what has anyone used in place of wine in cooking?

emma

Posted 10/22/2010 3:49 PM (GMT 0)
Use wine. Once it cooks down, there is no alcohol in it. If you do taste the alcohol, the dish won't taste right. The taste will be raw. I use dry vermouth, as it has a wonderful herb taste and will not go bad for months. Vermouth is inexpensive. The other cooking item I use is a mid priced brandy to deglaze pans or to flame a dish. Always add alcoholic beverages with the pan off the stove.
Posted 10/22/2010 4:45 PM (GMT 0)

David can say that because he's not an alcoholic.  With 24+ years of sobriety, I do not use wine in recipes.  Why?  Because I was primarily a wine drinker in my last few years of drinking.  To this day, I'm afraid the taste might trigger something.  Most importantly, I don't want wine in the house.  Emma, your guy is less than a month sober.  I think it would be a mistake to have alcohol in the house or cook with it.  A substitute can be red wine vinegar (for red wine) or cider vinegar for white.  Better yet, find new recipes that don't require wine.  That's what I've done.

Hugs,

Connie

Posted 10/22/2010 5:34 PM (GMT 0)
Thanks David and Connie.

I agree with Connie, I do not have or want any alcohol in the house.  I will not cook with it, including non-alcoholic wine.  For the time being, I am also not using extracts in baking...

I dug around last night and found a helpful webpage that had a 2 page list of alcohol substitutions...such as flat ginger ale for white wine...reduced orange juice for cointreau...etc

Maybe in the future I can cook with wine or whatever, but for now I am being creative!

Emma

Posted 10/22/2010 5:48 PM (GMT 0)

Good for you, Emma!  Extracts are high in alcohol, too.  I remember as a kid loving rum balls and vanilla extract.  I think I was born an alcoholic.

Hugs,

Connie

Posted 10/22/2010 9:18 PM (GMT 0)
Sorry about that. I didn't think about the problem of having alcohol in the house. I keep alcohol in my home for visitors and am not tempted. As Connie said, I quit drinking the day I found out I had Hep C, not because I had a drinking problem. I did find that using a splash of good vinegar, or lemon, lime, orange juice gave me good flavors. You could try unsweetened juices, as well.
Posted 10/22/2010 9:24 PM (GMT 0)
thanks for the suggestions.  i will be trying to make blue cheese gougeres today or tomorrow.  i am going to test out the flat ginger ale instead of white wine.  i'll let you all know how it turns out.  cool
Posted 10/22/2010 11:00 PM (GMT 0)

Please do, Emma.

Hugs,

Connie

Posted 10/23/2010 6:35 AM (GMT 0)
I wish I paid more attention to Dougs cooking as he used alot of subsitutes for cooking with alcohol. He was a recovering man also. His careers were Food and Beverage on a cruise line but also a cook, a wine something or other cant remember what it was called.... he could whip up a meal that made your mouth water.
Posted 10/23/2010 3:11 PM (GMT 0)
Sommelier is the term you're looking for...or wine steward is another.
Posted 10/23/2010 4:52 PM (GMT 0)
David thanks that was driving me nuts all night!
sue
Posted 10/24/2010 5:00 AM (GMT 0)
i made the blue cheese gougeres tonight using ginger ale in place of the white wine. it was just out of the can...i misread the substitution list...it didn't need to be flat. anyway, i couldn't tell the difference in taste! a small victory as i am muddling my way through this nightmare of liver disease.

emma
Posted 10/24/2010 5:07 AM (GMT 0)
That's good news. I'll have to try that. Is the proportion the same; i.e., 1 cup of ginger ale to 1 cup of wine?

Hugs,
Connie
Posted 10/24/2010 5:43 PM (GMT 0)
yes...equal substitution...no dilution or anything. this recipe only called for 1/4 cup, so it was a small amount.

emma
Posted 10/24/2010 6:11 PM (GMT 0)

Thanks, Emma!

Hugs,

Connie

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