The weather is still chilly and gray, but I am trying not to complain because hot chocolate season has been extended!
I was working on my dinner plans for this evening and came across this Pioneer Woman recipe for braised short ribs. It will be a perfect cozy meal for us. The recipe calls for 2 cups of wine, used for deglazing. I run into this problem a lot. I don't want to cook with wine. I have been assured that the alcohol cooks off during the cooking process, but I don't want to send the wrong message to my kids by buying the stuff and having it in the house. I usually substitute a combination of stock and vinegar. Things usually turn out okay! What do you substitute for wine when cooking or do you use the real thing? Thoughts?
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