Can I subsitute half the amount of wine when cooking meat

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allthingsblue

Mon, Nov 03 2014, 11:35 am

I only have a small bottle of dry red wine on hand, but the recipe (for a French roast) calls for a larger bottle (about double the size). Can I substitute half the wine with something else? any tried and true ideas?

greenfire

Mon, Nov 03 2014, 11:52 am

recipes are not as precise science as one might think ... whatever you have - whatever taste good or feels right will do ...

keep in mind that a roast will have some of it's own juices once it starts to cook ... so I personally don't even think the full amount of wine is necessary [you can always add a little grape juice or even water should it need more liquid as it cooks]

Frumdoc

Mon, Nov 03 2014, 12:23 pm

I've never used an exact amount of wine, so should be fine. If it is looking dry, add some extra water or grape juice if you have any. But it won't make a big difference to the dish.

mha3484

Mon, Nov 03 2014, 12:33 pm

You can also use stock. I bookmarked this because I often don't have alcohol around.

http://www.thekitchn.com/non-a.....84394

Kitten

Mon, Nov 03 2014, 12:36 pm

I would use water. It won't really make a difference.

Dolly Welsh

Mon, Nov 03 2014, 2:40 pm

Right to the above.

You can make up the difference of liquid volume with cooking wine.

Cooking wine: water, mixed with red balsamic vinegar. Say half and half. If you want, add a teaspoon of white sugar. Mix a little by hand, and it's cooking wine.

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