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If that is going into the crockpot, I'd just leave it out. I would substitute apple cider, but it already has 2 cups of apple cider in it. Two cups of liquid should be plenty for the crock pot.
If it needs more liquid, either increase the apple cider or use water. There is plenty of flavor in there to turn the water into broth.
PS: OK, I understand that you don't want to buy wine. If you change your mind, I'm a non-drinker and I buy a small bottle of screw top wine to cook with. The leftovers will keep for a very long time.
Some stores sell the little individual bottle of wine, just enough to cook with
Could I substitute chicken broth (or something else) for the white wine without making a lot of difference?
(And please...there is no use in anyone telling me to just go buy the wine....I'm not going to and I'm not going to have a discussion on all the reasons why. )
Yes, you can use any type of liquid, it won't taste exactly the same, but it should still be good. I don't think anyone would expect to try and push you into using wine. You have your reasons, that is enough. BTW, if you want another great braised pork shoulder recipe try the one Melissa on $10 dinners used years ago. That is the one I always use, it too calls for wine. You can use apple cider as well, if you don't want to use stock. Melissa's calls for both stock and wine.
I would hesitate subbing chicken stock fully as it might get too salty. I would probably just use half water half stock. Or if you have homemade stock with no salt added, then use that. (I don't salt my broth too much) I don't think it would add too much acidity as the Apple Cider Vinegar would dominate over it. I think the wine is a flavorful way of diluting the ACV.
While I won't tell you to use wine, but Target has some non alcoholic white wine that I used for cooking when I was cooking for a friend of mine. It was a decent sub close to the original. (she really wanted some shrimp scampi but didn't consume alcohol anymore) Check out www.totalwine.com for local wines that might be available in your area IF you are interested.
I wondered what the wine was contributing...so it's acidity, huh?
Not flavor?
I'd second the suggestion of non alcoholic wine. Look for it in the beverage aisle, not where you'd find the cooking sherry and other nasty "cooking" wines.
I don't think anyone would expect to try and push you into using wine.
Ah, but someone did:
Quote:
Originally Posted by Bulldogdad
Just buy the darn wine.
Others still suggested buying small bottles, although admittedly more politely.
Quote:
Originally Posted by momtothree
While I won't tell you to use wine, but Target has some non alcoholic white wine that I used for cooking when I was cooking for a friend of mine.
Non-alcoholic wine? I don't understand that term. Seems like that would just be...grape juice.
But I may give that a try some time, if it's a "decent sub", as you say.
Quote:
Originally Posted by Ohiogirl81
Not flavor?
Not sure why the slapping of the forehead, but FWIW, I do not find the taste of alcohol of any kind appealing. It may be different when it's cooked, I don't know....I've read that the alcohol all cooks out, but America's Test Kitchen says it really doesn't.
I wondered what the wine was contributing...so it's acidity, huh? Thanks for your answer, I'll try this...it sounds easiest of all the suggestions.
And thanks to everyone who replied!
Yeah, in general acidity is the main component of white wine. If you left white wine out of a recipe for a basic chicken reduction sauce I think it would have large (negative) impact on the flavor. But there's so much vinegar in the recipe you linked to that I don't think there will be a major impact from leaving out the wine, just add some lemon to compensate.
Others still suggested buying small bottles, although admittedly more politely.
Non-alcoholic wine? I don't understand that term. Seems like that would just be...grape juice.
But I may give that a try some time, if it's a "decent sub", as you say.
Not sure why the slapping of the forehead, but FWIW, I do not find the taste of alcohol of any kind appealing. It may be different when it's cooked, I don't know....I've read that the alcohol all cooks out, but America's Test Kitchen says it really doesn't.
I had a small glass of non alcoholic wine once. While I didn't like it, it was not nearly as sweet as grape juice.
There's plenty of acid in the recipe so the wine must be for flavor.
Most of the alcohol will be cooked off in 1 hour and 45 minutes. You're not going to consume much of the liquid anyway.
Every ingredient in a recipe adds a flavor note. That doesn't means it overpowers the dish.
I recently made french toast for the first time... in a long time. I put a little Madagascar vanilla bean paste, freshly grated nutmeg, cinnamon, pinch of salt and a pinch of sugar in the egg dip. I put it aside for a while to let the flavors develop. I'll pat myself on the back here and say that was terrific french toast. It didn't taste like vanilla, cinnamon or nutmeg french toast--it just tasted good.
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