Two questions: what is the purpose of red and white wine in cooking and what are good substitutes for them?
~*StarGazer*~ asked:
What is it that red and white wine add to the recepie? color, texture, seasoning??? well, I don’t like to use anything alcoholic when I cook, but since so many recepies call for it (esp. italian ones) what are good non-alcoholic substitutes for red and white whine that accomplishe the same thing?
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What is it that red and white wine add to the recepie? color, texture, seasoning??? well, I don’t like to use anything alcoholic when I cook, but since so many recepies call for it (esp. italian ones) what are good non-alcoholic substitutes for red and white whine that accomplishe the same thing?
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July 26th, 2009 at 4:31 pm
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when you cook the alcohol leaves so you are not drinking it …. the wine or what ever it calls for adds taste thats all most of the time grape juice i guess could be used
July 29th, 2009 at 3:53 am
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I use apple juice in place of white wine in recipes.
July 30th, 2009 at 3:35 pm
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Use a fruit juice to substitute. For red it’s best to use grape juice of course. For white wine you can use white grape juice, or apple juice. Even pineapple will work in some recipes.
Wine is added for flavor. Really ingredients serve one of two functions, they add flavor, or they add texture.
August 1st, 2009 at 5:23 pm
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welch’s grape juice there’s red and white !!
anyway the alcohol evaporates and the destilled flavor of it is what you really taste ! it’s not to get you tipsy .
August 4th, 2009 at 10:23 pm
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I normally use broth, or even just water.