Just occurred to me that the recipe I’m making for tonight calls for a cup of white wine. One of our guests is in recovery. Too late to change my meal plan, as I’ve already done all the shopping and prep. What should I do? just skip it? Substitute? Thank you.
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Doesn’t the alcohol cook out?
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@brantly….what exactly are you making. That could determine substitutes. Or even omission of the wine.
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I often don’t have wine in the house. Yes, depends what it is, but a for instance sub would be chicken broth. Or another broth.
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No. That’s a misconception. I googled. And spoke to the person in recovery.
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“ Simply heating alcohol, or any other cooking liquid, does not make it evaporate as quickly as a child’s allowance in a candy store. The longer you cook, the more alcohol cooks out, but you have to cook food for about 3 hours to fully erase all traces of alcohol. A study from the U.S. Department of Agriculture’s Nutrient Data lab confirmed this and added that food baked or simmered in alcohol for 15 minutes still retains 40 percent of the alcohol. After an hour of cooking, 25 percent of the alcohol remains, and even after two and a half hours there’s still 5 percent of it. In fact, some cooking methods are less effective at removing alcohol than simply letting food stand out overnight uncovered.”
This is what I found on the internet.
Is wine a main ingredient
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I did a Google search and this substitution actually came up for Chicken Marbella:
“White wine ? Even if you don’t drink wine, the alcohol is cooked off before consumption. I recommend using it, but you could use equal amounts of alcohol-free wine, apple cider vinegar or white wine vinegar. In a pinch (with a hit to flavour) you can use no salt added chicken broth.”
Scrolls down on this link to see:
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Or this:
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Recipe looks AMAZING!
I would use chicken broth. You could add a little apple cider vinegar but the olives and other items will provide some of that sharper acidity flavor.
I don’t think we should debate the alcohol burning off for @brantly . If she feels more comfortable not using it for her guest, that is just fine and should be respected.
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I agree use chicken broth instead
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And this matters!
Good suggestions above, and I deleted my references to the wine cooking off.
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No brainer, chicken broth.
A chemist here. Yes to alcohol not evaporating fast enough.
There are de-alcoholized wines. Less than 0.5% alcohol, sort of like kombucha. Use some Ariel and mix in some rice (or other mild) vinegar for added acidity.
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I’d do this, and in fact, I have done this! I think the small amount of vinegar is key to achieving the acidic flavor that would be lost if only chicken broth was used. I hope you’ll update us on how it turns out!
Happy New Year!
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If needing 1 cup, I would do 2 Tablespoons of lemon juice, 1/2 teaspoon sugar, and the rest salt-free chicken broth.
If you don’t have lemon juice, you could sub vinegar.
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Good to know about alcohol not cooking off. Cracks me up since my teetotaling parents used alcohol in recipes because they thought it did.
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I would go with chicken broth with a splash of white wine vinegar or apple cider vinegar to mirror the acidity of the wine.
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Thanks to all of you! For those recommending vinegar as a substitution, do you mean IN ADDITION to the red wine vinegar the recipe already calls for? And if using additional vinegar in combination with chicken broth, how much?
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You could just increased the red wine by a teaspoon or so. But I still think the olives (and was there capers?) will add some of that flavoring you achieve by a vinegar.
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