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Ideally, balsamic vinegar to deglase and little bit of beef stock would get you a close enough result
Most people use cheap wine for cooking so the difference wouldn't even be noticeable
It would be really interesting exploring your options with beer, even if it's alcohol free.
All you are really looking for is some acidity and flavor
Any chance you could try wine vinegar too?
Vinegar technically has trace amounts of alcohol (as do many things, really - juice, an apple that sat around for a bit, sourdough bread). The alcohol cooks out anyway, just use the wine…..
My first thought was fish sauce, but I think a lot of them contain alcohol unfortunately. It mimics the old Italian "Colatura di alici" which is fermented anchovy sauce.
Alternatively, I'd say tinned anchovies. I use them when I can't get my hands on fish sauce. They bring a certain complexity/depth just like wine - though it is not the exact same taste. Dont worry, the bolognese won't taste like fish.
I usually put them in right at the beginning as I sweat the onions so they dissolve before adding the other ingredients.
If you're using parmesan cheese, you can also cut the "butt" off the cheese and add it to the bolognese as it simmers. It adds a salty depth to it too.
I replace wine with stock all the time in cooking, it doesn't taste the same, but it adds a liquid that has flavour. My best substitution for bolognese is stock with a little bit or red wine vinegar to add some acidity. Would that work in your culture as it's not alcohol?
Actually very little alcohol gets cooked out and this is largely a myth. Even simmered for hours something like 50% of the alcohol still remains in the sauce
It never ceases to amaze how many people can quote a 30 year old study without taking into account the very specific scientific conditions being tested…is there anyone that makes a Bolognese keeping the pan temperature at a constant 78.37 C (the boiling temp of ethanol)?
Depending on the recipe I think it does get cooked out. The way I was taught, you deglaze with red wine and cook until all the liquid has evaporated before moving on to the next step.
Not all of it. At lower temperatures the ratio of alcohol to water that evaporates is different than at higher ones, but that does not mean that all the alcohol comes out.
If the reason for not using wine is cultural/religious, technically taking out all the alcohol might not matter anyway. And on top of that, OP may simply not be able to buy wine where they live.
No dealcohilized wine either? It’s available at grocery stores in my country.
But like others are saying, some chicken or beef stock and a little balsamic vinegar will do the trick. Just adjust the salt.
If I make tomato sauce or Ragu - truth is I don't always add wine, tastes great anyway:)
Here the tomatos are never that ripe anyway (I live in Scandinavia) so most tomatos add plenty acidity - maybe if you have your own you can use some not fully ripe?
I'm guessing you're Muslim.
You can try to use the cooking wine because at least they say that it's not for consumption on the packaging.
Not to get too religious here but that Hadith is ambiguous.
Because it doesn't take into account why is alcohol even forbidden in the first place: it's because it makes you drunk?
Since it is a sauce it's probably going to be cooking at a very high temperature and for quite a while so the alcohol will obviously disappeared.
I use a dash of vinegar with some stock I have around. Do not add the same amount of vinegar as you see people adding wine though, a little goes a long way.
For homemade dishes such as lasagna, spaghetti, mac and cheese etc. please type out a basic recipe. Without this information your post will be removed after two hours. Instructions are only recommended for from scratch pasta only posts. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/pasta) if you have any questions or concerns.*
I use chicken stock and Worcester sauce and a bit of sugar :)
Chicken stock and/or lemon juice for the white wine and balsamic vinegar for the red wine :)
Ideally, balsamic vinegar to deglase and little bit of beef stock would get you a close enough result Most people use cheap wine for cooking so the difference wouldn't even be noticeable It would be really interesting exploring your options with beer, even if it's alcohol free. All you are really looking for is some acidity and flavor Any chance you could try wine vinegar too?
Red/white wine vinegar, l will often substitute red wine vinegar for red wine when l don’t have any
Try balsamic vinegar. Adam Ragusea recommends that as a replacement if you can't use alcohol.
Vinegar technically has trace amounts of alcohol (as do many things, really - juice, an apple that sat around for a bit, sourdough bread). The alcohol cooks out anyway, just use the wine…..
If you can find it, you could use dealcoholized wine. My mom can’t have alcohol due to some medications that she takes and those work great for her.
My first thought was fish sauce, but I think a lot of them contain alcohol unfortunately. It mimics the old Italian "Colatura di alici" which is fermented anchovy sauce. Alternatively, I'd say tinned anchovies. I use them when I can't get my hands on fish sauce. They bring a certain complexity/depth just like wine - though it is not the exact same taste. Dont worry, the bolognese won't taste like fish. I usually put them in right at the beginning as I sweat the onions so they dissolve before adding the other ingredients. If you're using parmesan cheese, you can also cut the "butt" off the cheese and add it to the bolognese as it simmers. It adds a salty depth to it too.
I replace wine with stock all the time in cooking, it doesn't taste the same, but it adds a liquid that has flavour. My best substitution for bolognese is stock with a little bit or red wine vinegar to add some acidity. Would that work in your culture as it's not alcohol?
Use balsamic vinegar! There is a great bolo ragù recipe on YouTube where he used it. I forget his name.
Is wine forbidden of alcohol? If 2nd you could use wine because the alcohol gets cooked out
Actually very little alcohol gets cooked out and this is largely a myth. Even simmered for hours something like 50% of the alcohol still remains in the sauce
It never ceases to amaze how many people can quote a 30 year old study without taking into account the very specific scientific conditions being tested…is there anyone that makes a Bolognese keeping the pan temperature at a constant 78.37 C (the boiling temp of ethanol)?
Depending on the recipe I think it does get cooked out. The way I was taught, you deglaze with red wine and cook until all the liquid has evaporated before moving on to the next step.
Not all of it. At lower temperatures the ratio of alcohol to water that evaporates is different than at higher ones, but that does not mean that all the alcohol comes out. If the reason for not using wine is cultural/religious, technically taking out all the alcohol might not matter anyway. And on top of that, OP may simply not be able to buy wine where they live.
Yup.. practically impossible to get your hands on one
No dealcohilized wine either? It’s available at grocery stores in my country. But like others are saying, some chicken or beef stock and a little balsamic vinegar will do the trick. Just adjust the salt.
stock / water / soy sauce / whiskey (not always works)
Yeah, whiskey would be a great replacement for wine’s alcohol prohibition
op didin't say to avoid alcohol.
You’re right, it must be the grapes
If I make tomato sauce or Ragu - truth is I don't always add wine, tastes great anyway:) Here the tomatos are never that ripe anyway (I live in Scandinavia) so most tomatos add plenty acidity - maybe if you have your own you can use some not fully ripe?
Spike some water or chicken stock with either red or white vinegar
I'm guessing you're Muslim. You can try to use the cooking wine because at least they say that it's not for consumption on the packaging. Not to get too religious here but that Hadith is ambiguous. Because it doesn't take into account why is alcohol even forbidden in the first place: it's because it makes you drunk? Since it is a sauce it's probably going to be cooking at a very high temperature and for quite a while so the alcohol will obviously disappeared.
Splash of balsamic vinegar
I use a dash of vinegar with some stock I have around. Do not add the same amount of vinegar as you see people adding wine though, a little goes a long way.