I've never been a big drinker, but I like wine in cooking... my DH liked wine too - far too much! He went on the wagon fourteen years ago, and he thinks it would be okay to use a little in our food because the alcohol is 'cooked out' but I know that's not really true and I don't want to risk it. What could I use as a wine-substitute in the following dishes?
- the sherry/rice wine/Chinese cooking wine in Asian food.
- fish/chicken in white wine
- coq au vin and chicken marsala (his request)
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