Originally Posted by gogosews
I teach high school foods. We are always looking for non-alcoholic substitutions. What do you suggest for cooking sherry?
My goodness, gogosews! How many alcoholic dishes are you having your students cook? :p
Well, you now know that you can get alcohol-free wine just about anywhere wine is sold, and that you will lose alcohol's ability to dissolve some substances that are insoluble in water, like those found in tomatoes. You probably already know that cooking does not completely evaporate all of the alcohol if you add wine or beer to your recipe and that "cooking sherry" is a crime against nature.
Since the topics are sometimes known to waver a bit in many of our threads, could you tell us a little about what you teach in a semester or year's cooking course? I imagine that you do the basic cooking methods, baking, basting, boiling, braising, burning, and the rest; do you also have the kids prepare classic U.S. regional dishes? If so, it would be hard to find many that use wine, and alcohol free bourbon just doesn't hit the spot!
And BTW, welcome to the forum!