"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Reply
 
Thread Tools Display Modes
 
Old 06-15-2013, 11:03 PM   #11
Sous Chef
 
MostlyWater's Avatar
 
Join Date: Jul 2008
Posts: 959
i get really small wines for cooking since i'm not a wine drinker.
__________________

__________________
IF ONLY 1/3 OF YOUR CLOTHES ARE A MISTAKE, YOU’RE AHEAD OF THE GAME.
NORA EPHRON
MostlyWater is offline   Reply With Quote
Old 06-16-2013, 12:34 AM   #12
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
Quote:
Originally Posted by mommas3boys View Post
I am looking to make a Mozzarella Chicken and the dry white wine is part of the sauce. I was looking to see if there was a substitute because I did not have the dry white one hand and no way to the store at the moment and was thinking of maybe a non alcohol for my boys ages 9, 4, 2.
I've cooked food with wine in it for our daughter her entire life. To begin with, unless you're making something like Beef Bourguignon, you're probably not adding that much. Second, as was mentioned above, the majority of the alcohol evaporates off in the cooking process, and what's left behind is such a minuscule amount it won't hurt anything. When it comes to kids, I honestly feel more comfortable adding wine to food than sugar, as the latter has a much more adverse effect on their behavior.
__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 06-16-2013, 12:41 AM   #13
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Here is a chart that details just how much alcohol remains in a liquid environment after cooking for various times. Pardon the misalignment of the percentages.

I have always added wine to sauces and never had an issue with its effecting anyone.



Cooking Method
Alcohol Remaining

Alcohol added to boiling liquid and removed from the heat
85%
Flamed
75%
Stirred in and baked or simmered for:
15 minutes
40%
30 minutes
35%
45 minutes
30%
1 hour
25%
1 1/2 hours
20%
2 hours
10%
2 1/2 hours
5%
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-17-2013, 10:41 PM   #14
Assistant Cook
 
Join Date: Jun 2013
Location: Pa
Posts: 7
OK thank you I will have to check some out..
__________________
mommas3boys is offline   Reply With Quote
Old 06-18-2013, 01:39 AM   #15
Senior Cook
 
Join Date: Jun 2013
Location: northeast
Posts: 169
Welcome to DC. I like to use stock if I replace wine. Chicken stock with a squeeze of lemon is a nice touch .Both go good with your chicken dish. If I use white wine I usually use an inexpensive White Dry Vermouth. I like the extra flavor.
__________________
mysterychef is offline   Reply With Quote
Old 06-18-2013, 11:39 AM   #16
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Martinelli's sparkling cider is pretty dry and might work well for you. The kids can drink the rest.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 06-18-2013, 01:05 PM   #17
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
If there is no way to get to store, I'd say juice is a good soultin. As far as ammount of alcohol content for kids after it was cooked, it really is not a problem. Personally I would not use dry wine for other reasons, but that just me.
__________________
You are what you eat.
CharlieD is online now   Reply With Quote
Old 06-20-2013, 11:08 AM   #18
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by mommas3boys View Post
I am looking to make a Mozzarella Chicken and the dry white wine is part of the sauce. I was looking to see if there was a substitute because I did not have the dry white one hand and no way to the store at the moment and was thinking of maybe a non alcohol for my boys ages 9, 4, 2.
If cooked out properly, wine-based sauces do not contain any significant alcohol (cooked properly, the alcohol boils off) so shouldn't be a problem for children or anyone on medication (although it's always wise to check the latter). Obviously, if you have a cultural reason for avoiding alcohol, the buying of wine may be a problem in the first place.

It's a good idea to remember that if the wine isn't fit to drink it isn't fit to cook with. However, this doesn't mean you have to use expensive wine for cooking. Choose something you like the taste of. Any time you have a bottle of wine and you don't use it all you could freeze it in an ice cube tray. That way you will have a little wine for cooking when you need it. Don't bother drnking the defrosted wine though as it will taste a little tired .

In the absence of available white wine, cider is often a good substitute but, again, make sure it's a decent quality one, not an artificially carbonated one or a non-alcoholic one. (Don't use non-alcoholic or de-alcoholised wine either. It tastes vile in cooking!)
__________________
Mad Cook is offline   Reply With Quote
Old 06-20-2013, 12:13 PM   #19
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,257
Quote:
Originally Posted by Mad Cook View Post
If cooked out properly, wine-based sauces do not contain any significant alcohol (cooked properly, the alcohol boils off) so shouldn't be a problem for children or anyone on medication (although it's always wise to check the latter). Obviously, if you have a cultural reason for avoiding alcohol, the buying of wine may be a problem in the first place.

Andy posted the alcohol burn off chart above.

Depending on how the sauce is made, a significant amount of alcohol could still remain. It never boils off completely no matter what you do.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 06-20-2013, 07:38 PM   #20
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by jennyema View Post
Andy posted the alcohol burn off chart above.

Depending on how the sauce is made, a significant amount of alcohol could still remain. It never boils off completely no matter what you do.
Given the amount of wine used in most (I say "most") recipes the fraction of alcohol left after cooking off is miniscule not "significant"
__________________

__________________
Mad Cook is offline   Reply With Quote
Reply

Tags
wine

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:44 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.