Wine Substitute for Cooking
It’s been a long time that I wanted to try some of the recipes with wine from my collection but due to religious reasons, I can’t do it. Actually I never tried drinking wine since the day I was born so I have no real idea of what I’m missing to taste by not using wine when cooking. Then few days ago I came up an idea of searching online what’s the best wine substitute for cooking, I wondered why I never thought of that thing before, then I was glad since I found loads of suggestions from various websites.
To summarize, wine contributes 4 things in every cooking taste which are:
The number 1 is the reason why I don’t want to include wine in my cooking so I think I should forget that thing. For the acidity, lemon juice is the best substitute, another alternatives are vinegar and any citrus juice. For its fruitiness, the best substitute that I found is apple juice and since the fruit flavor contributes sweetness to the wine sugar is also one of the good alternatives. For its depth, almost all chefs suggested stock, for example beef stock as a substitute for red wine and chicken stock for white wine, fish sauce and a few dash of light soy sauce are also good alternative for this as long as it is appropriate for the dish that you’re going to cook.
To sum it up, we can substitute wine with any citrus or acidic fruit juice with stock and light soy sauce.
Actually wine is a flavorful liquid, so, substitute with another equally flavorful liquid, keeping an eye on the properties you wish to emphasize: bright, sweet, salty, herbal, acidic, etc. So this means that you can make your own, try to experiment and trust your instinct. It will do a great wonder, trust me.
The picture above is the shrimp scampi that I cooked yesterday, the recipe calls for a white wine but I substituted it with mixture of fresh lemon juice, sugar and stock. Check the recipe here.