When a recipe calls for wine, what's a good substitute??

[HotChocolatemarshmallows]

Cooking a chicken & mushroom recipe but it needs wine however it's got to be suitable for a baby. What could I use instead?

I find cranberry juice works for red wine, and White grape juice for white

Wine. The amount in a portion would be miniscule for a baby.

However, if you really want to leave it out then wine vinegar (red or white depending on the wine it is substituting) would add a similar flavour. About a tablespoon would do it.

If a recipe includes stock and wine, just more stock or water (baby friendly stock).
My weaning book says wine ok though if burnt off.

TBH unless it's a) a really big amount of wine; b) not getting cooked off or c) he's going to eat loads of it, I probably wouldn't worry and would just use wine!

I would probably use chicken stock with a bit of sugar and vinegar, but I dunno really! If its important maybe get a no alcohol wine?

If you're cooking with the wine, there will be no alcohol left. But if you really don't want to do that, I'd use the juice of a lemon.

so long as the sauce is going to be kept at above 78 degrees C for more than a few minutes, all the alcohol will evaporate off and only the flavour remain

Grape juice

Wine. All the alcohol will evaporate off.

Or just an appropriate stock. Not cranberry juice

Alcohol burns off at about 60c.

Wine.

Alcohol boils at 78C, therefore the alcohol all evaporates during cooking, and the finished dish contains no booze.

Wine. Not grape juice eewwww!

I’ve got 3 dc

They all ate recipes with wine in from weaning, I mean babies eat hardly anything. They have a tiny portion of the pie and some added broccoli or whatever.

I don’t add wine to anything because it’s fucking nasty. I’m a super taster, I can taste it in everything. Rice wine vinegar is in everything these days and is so overpowering.

So I use more stock, more water or a little bit of Worcestersauce but you have to cook for a long time so that it’s not too sharp and musky.

It actually takes some time at a high heat without too much other liquid in a dish for all the alcohol to go, so you're absolutely right to do this.

I agree that white grape juice is a good substitute but avoid any artificial sugar ones.

Not grape juice, that would be so sweet! What about wine stock cubes? We get them from tesco!

I buy stock pots that are concentrated red or white wine (add hot water) don't contain alcohol. Sounds weird but Google wine stock pot think it's Tesco

Those stock pots look like a winner!

Wine essentially is adding an acidic element. So lemon juice, orange juice, grape juice, white/red wine vinegar or balsamic vinegar will serve the same purpose.

I just use wine when coming for my baby and toddler. Its fine. The alcohol burns off.

I use stock and either lemon juice, or a bit of whatever vinegar works best, balsamic, red/white wine vinegar, or cider vinegar.

@Hugtheduggee and others, the alcohol doesn't really burn off. Well, unless you cook on a high heat for three hours, which isn't the case with any sauce I can think of.

Article here about this myth:. www.finedininglovers.com/article/food-mythbusters-does-alcohol-cook-out

Unless it's a recipe with a whole bottle of wine, just more of the other liquid

Be aware of the salt content of stock pots. Salt and n stock is ridiculously high. Much more dangerous than the miniscule amount of wine.

I would absolutely no way add more stock instead of wine! The alcohol will cook off, the salt will very much remain. Much worse for baby.