Can you substitute wine when cooking?

I have several italian recipes that call for wine. I am a recovering addict/alcoholic and would prefer not to use wine.Any suggestions?|||I substitute all the time, my rule of thumb is red wine=beef broth, and white wine=chicken broth. Now if the recipe has fish or seafood, then by all means use a fish stock. Just measure on a 1:1 ratio, like if it calls for one cup of wine, use one cup of broth! Hope this has helped, I've never been disappointed if I've had to sub out this way in a recipe. Good Luck!|||Gwen %26amp; Fluffernut are correct; if you feel you don't want to use wine, stay away from grape juice, ginger ale, etc.





You're looking for flavor. Stock, chicken broth, even a mild vinegar like Japanese rice vinegar would be better.|||Just use stock......your choice. Not all the alcohol is cooked out, most, but not all. Also you don't need to have the temptation around.





Recipes for baking are important to follow, but general cooking is open to your interpretation...be creative.|||I'm not certain about substituting, but if you're worried about the wine causing you to regress, don't. The alcohol in the wine evaporates during the cooking process. So you wont feel any effects of the wine, and you wont even taste the wine in the meal.|||There are some non-alcoholic wines out there that just use the esence of the grapes themselves. Sutter Home is the brand. Fre is the name of the product. It comes in 7 varieties. They also sell it in supermarkets so you dont have to torture yourself by walking into a liquor store.





http://www.sutterhomefre.com/





Good luck and good cooking!|||Wine serves two purposes, liquid and flavor. Replace the same volume of wine with another liquid, at a minimum water but you may have to experiment a bit to prevent unexpected results.|||So then dont use them, you'll get use to it.|||don't use wine then substitute sparkling water giner ale|||use chicken broth as a substitute|||Hi Cathy,





Congrats on quitting the alcohol!





You don't need to substitute anything for the wine. It's added for flavor. You won't miss it.|||iv used broth instead also, it all depends on what you are cooking, i believe. but yes, id say try vinigar, alot of wime tastes like vinigar to me...|||Yea--use some vinegar and sugar. You will have to experiment with the taste though usually it is like 2 tbsp vinegar to 1/4 cup sugar but here again experiment--depends how much your making.|||I want to say that I've never tried any of these alternatives, and also that if you cook using wine, you know, the alcohol is cooked out and doesn't affect your system like alcohol normally would (I made sure of it, I was able to eat things made with wine while I was pregnant), but I totally understand your desire to stay as far away from actual alcohol, even when cooking, as much as possible.





If your recipe calls for red-wine vinegar, using another vinegar would probably work just as well.





Red wine: for savory recipes, 1 cup beef or chicken broth can be used to replace 1 cup red cooking wine. In desserts, use 1 cup cranberry juice for each cup of wine called for. (Better Homes and Gardens New Cook Book Special Pink Edition)





White wine: for savory recipes, substitute one cup chicken broth for each cup of wine called for. In desserts, substitute apple or white grape juice. (Better Homes and Gardens New Cook Book Special Pink Edition)





You may also want to try using non-alcoholic versions of wine or beer. I know for sure there are non-alcoholic versions of beer, white zinfendel, chardonnay, and I think various red wines and sherry.





Hope this helped! Best of luck to you!|||im glad to hear you quit the booz but when using wine in cooking about 97% of the alcohol cooks out of it but if its about having the wine in the house at all then try some unsweetened grape juice (you can prolly get it from an organic foods store like whole foods) and mix that with a lil red wine vinigar or white vinegar to taste and then try that.