I was watching this interesting recipe on the Food Network Channel and it called for wine. And I wonder what can be substitued for that? Has anyone else felt this way…you see such an ingredient in the recipe and you think “Darn!”? Would vinegar work as a replacement?
Re: Substitue Ingredients?
how about **jaamun kaa sirkaa***? :D is it close?*
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I would have no idea if it's close. But vinegar was the first thing that I thought of...though I haven't read/heard anything about it. I wonder if CB would have a clue.
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yeah…ahe might know…i thought you would KNOW though 
my Bhabhi is sleeping or else i would have asked her…she is the master chef! 
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Take a look at this link below. There are alternatives out there you can try for a recipe that requires a non halal ingredient.
http://www.theartofhalalfood.com/2009/11/hi-all-brothers-and-sisters-this-is-our.html
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Nothing that I know of will give the same taste as wine in a recipe. Vinegar will NOT work.
You could flambe the alcohol out of the wine, because you would then get some of that depth which comes from the wine. Maybe if you were to warm the wine in a shallow pan and set it alight to burn off the alcohol, then add that to your recipe, that might eliminate the alcohol, but whether that would be halaal enough for you...
Now, for a dessert recipe calling for rum or brandy, you could use rum flavouring -- but there is indeed alcohol in it, as there is in vanilla extract and other extracts.
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Depends on the dish being cooking actually. In some cases you can substitute wine with with some sort of stock. Of course the taste would be different but will not change the dish dramatically. However if you were to cook boeuf à la bourguignonne or beef Burgundy then you can't substitute red burgundy from the recipe.
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When something calls for wine, I use Welch's sparkling juices.
I think they work really well.
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Vinegar or juices can't substitue red or white wine because wine is not sweet like juices nor sour like vinegar. Juice will make your savory dish sweet and vinegar will make it sour. Wine adds depth of flavor and hint of it's taste.
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Vinegar or juices can't substitue red or white wine because wine is not sweet like juices nor sour like vinegar. Juice will make your savory dish sweet and vinegar will make it sour. Wine adds depth of flavor and hint of it's taste.
So I take it that you actually use wine in your dishes when the recipe calls for it?
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Well not always. As I stated earlier sometimes you can get away with using some sort of stock like in Chicken Marsala, I sometimes use chicken stock. Of course the end result does not have the hint of flavor that Marsala wine add but the dish turns out pretty good none the less.
I always use espresso in making triamisu instead of liqueur as I like it that way. While making sea food linguini, if I don't have white wine I will use just water but in this case taste does get somewhat compromised. Honestly we are not avid wine drinkers so we don't always have wine setting around and I am not going to do a run just for the wine.
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^ Thanks for sharing :) I wasn't judging you...I was just curious. I think I might research the issue from an Islamic perspective.
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I did not assume that you were :)
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.....Maybe if you were to warm the wine in a shallow pan and set it alight to burn off the alcohol, then add that to your recipe, that might eliminate the alcohol, but whether that would be halaal enough for you.....
i'm sorry but i would say that still would be HARAAM because alcohol is considered "najis" [unclean] and najaasat can ONLY be removed by washing with plenty of water...so, it's like mixing and then burning and evaporating a "drop of urine" [excuse me for my choice of word]...najaasat is NOT acceptable in Islam.
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I didn't expect it would...you'll just have to rahne do abhi saagar o mina (tere) aage! ;)
Re: Substitue Ingredients?
I didn't expect it would...you'll just have to rahne do abhi saagar o mina (tere) aage! ;)
**lol...
go haath ko jumbish nahiiN, zabaaNoN *meN to dam hai!!!
rahne do abhii khaane *peene kii ashiyaa mire aage!!!
:D**