Quote:
Originally Posted by phenomshel
Ok, all you geniuses (genuii?) *grin*.
I can't tolerate alcohol. Not in any way, shape, or form, and that includes cooking with it. So I keep finding these lovely sounding recipes for Bolognese sauce, but every single one of them incorporates wine. What would be a decent (notice I did not say "good") substitute in this? Beef broth, maybe?
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Nice to see you again! Where you been hidin'?
Beef broth is NOT a good substitute... Wine usually provides a bit of acidity to the dish so you might be better off with just a smaller amount of vinegar. And I really mean a smaller amount. If the dish calls for a 1/2 cup of wine, use a tablespoon of vinegar. This works VERY well if you use wine vinegar. There is absolutely no alcohol in it, but the taste and acidity are just right. For Chinese dishes where just one or two tablespoons of rice wine are called for, just leave it out and don't worry about it.
There are several non-alcoholic wines available that probably aren't that great for drinking by the glass, but would work very well in a recipe.
Stitchawl