It would depend on what you're making? If it calls for a tsp of something- you can leave it out. If it calls for a cup- it would depend on what you're making.
i will suggest fruit juice but, as other said it depends, and also sometimes you can experiment adding juice to change the flavor like orange, lemon, lime or pinnaple....or is the recipe is sweet maybe a syrup
For red wine, grape juice works ok. For white, white grape, or apple juice. For a lot of my recipes, I substitute white wine w/ chicken stock. Even if the recipe already calls for it, I just increase the amount.
In some cases you can eliminate liquor entirely, however it is important to note that if a recipe calls for liquor in a stove top preparation, once a boiling temperature most if not all of the alcohol evaporates and you are left only with the flavor that it imparts.
Best choice in most cases will be tea (with or without caffeine, your choice) that approximates the flavor profile of the alcohol that you are deleting/replacing in your recipe. Want "the burn"? Make it a Chai blend or throw a chipotle in the teapot.
If your concern is the alcohol content, you should realize that alcohol boils off at a much lower temperature than water, so if you're cooking the dish at all the alcohol content will be close to zero. (Don't forget that vanilla extract has pretty high alcohol content.) Otherwise, the answer depends on what you're trying to substitute.
Answers
June 2, 2011
It would depend on what you're making? If it calls for a tsp of something- you can leave it out. If it calls for a cup- it would depend on what you're making.
June 2, 2011
Also depends on the flavour you're going for. Apple juice or cider for instance works well for brandy or bourbon.
http://www.foodista.com/recipe/ZRV2XFYM/alcohol-substitutes
June 3, 2011
i will suggest fruit juice but, as other said it depends, and also sometimes you can experiment adding juice to change the flavor like orange, lemon, lime or pinnaple....or is the recipe is sweet maybe a syrup
June 3, 2011
if your after that europhic alcohol flavor- then go for ground anise seed or simply star anise.
June 4, 2011
For red wine, grape juice works ok. For white, white grape, or apple juice. For a lot of my recipes, I substitute white wine w/ chicken stock. Even if the recipe already calls for it, I just increase the amount.
June 8, 2011
In some cases you can eliminate liquor entirely, however it is important to note that if a recipe calls for liquor in a stove top preparation, once a boiling temperature most if not all of the alcohol evaporates and you are left only with the flavor that it imparts.
June 11, 2011
Best choice in most cases will be tea (with or without caffeine, your choice) that approximates the flavor profile of the alcohol that you are deleting/replacing in your recipe. Want "the burn"? Make it a Chai blend or throw a chipotle in the teapot.
June 15, 2011
Sometimes red wine vinegar can work...
June 21, 2011
If your concern is the alcohol content, you should realize that alcohol boils off at a much lower temperature than water, so if you're cooking the dish at all the alcohol content will be close to zero. (Don't forget that vanilla extract has pretty high alcohol content.) Otherwise, the answer depends on what you're trying to substitute.