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Substitutes for wine in recipes

Father Kitchen | Feb 25, 200803:53 PM

I have an invalid friend on a limited income who is learning to cook through an e-mail exchange and a few basic books. I'm trying to help him keep his protein up by looking forward to good chicken, beef, pork, and fish dishes. Naturally, on his income he can't buy prime cuts. I realized that I like "cheap" cuts, but then I use rather a lot of wine when I cook, especially in braises. The trouble is that he is a recovering alcoholic and won't have even cooking wine in the house. But I know you can use cider vinegar, wine vinegar, and combinations of things like pineapple juice and ginger in similar ways. Has anyone remade coq au vin or pot roast or something that ordinarily contains wine in a non alcohol version? What would you do to remake a dish? Or, to put it more simply, what would you use to substitute for wine in meat, poultry, or fish recipes that call for it?

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