Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I have nothing against drinking wine or beer but I don't want to have to go out and buy wine or beer for a recipe. The recipes call for a small amount so the rest of the wine or beer would just sit there since I rarely drink either of the stuff. Do you simply ignore the call for wine or beer or maybe there is a substitute that will give it the same taste.
You can always substitute another liquid, but you will sacrifice some of the flavor. Most large grocery stores have beer by the bottle, and small bottles of wine, but if you don't like either one enough to drink, then you probably wouldn't like the recipe anyway.
The only recipes I can think of that would really suffer from lack of wine are seafood newburg, and other seafood recipes that use sherry or madeira, etc.
You can buy single serving bottles of wine at just about any grocery or liquor store. In my experience, there's absolutely nothing you substitute is going to give it the same taste. You can use beef stock and it will give it more flavor, but it won't taste like it would if you used wine.
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
811 posts, read 1,147,408 times
Reputation: 2322
Nothing is going to properly replace the flavor and depth that wine contributes to a dish. You'll be happier if you don't compromise there.
I'd recommend that you just start thinking about wine as an ingredient in the same way you think about anything else as an ingredient. In the same way that you go out and buy a bottle of vinegar or hot sauce or broth or fruit juice, even if a recipe calls for a small quantity of it, you do so with wine.
In the same way you can find other purposes for those ingredients, you can find other purposes (aside from drinking) for the wine. It will keep in the fridge for a few weeks (in fact, freeze it if you really want to - just not in the bottle!). Add it to pasta sauce; deglaze pans with it, use it in marinades for beef, chicken, pork, lamb; make wine sauces for proteins or pastas (think chicken marsala); use it in a broth for steamed shellfish; create reductions (sweet or savory) that can be used as toppings for steaks, fruit, ice cream... There you go! I just not only used your one bottle of wine for you, but probably a whole case of wine!
Last edited by IslandCityGirl; 11-27-2015 at 05:14 PM..
When I have leftover wine (yes, occasionally that happens!) I freeze it in an ice cube tray and then can pop in a cube into a recipe.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
