Serious Eats: Talk
After reading a recipe for Bordelaise sauce, in which red wine plays an important part, I wondered if anyone else out there refuses to/is unable to cook with wine, and what they do about it.
If the recipe calls for a tablespoon or an eight of a cup, I substitute acidulated water. But when the wine, especially a red wine, really is an important part of the meal, how do you substitute?
I should mention that I am of the school which believe that you can't cook off 100% of the alcohol...and I can't have ANY alcohol.