Hello community 🩵 I wanted to ask you, how do you substitute wine for nonalcoholic option in cooking recipes ?
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Use These Substitutes for Red Wine
Red wine vinegar: The acidity in vinegar makes it a good substitute for deglazing the pan.
Grape, pomegranate, or cranberry juice: These rich-flavored juices are also acidic which makes them a good substitute for deglazing a pan. Their deep fruit and berry flavors will also add depth of flavor to a recipe. For a punchier substitute, try mixing a tablespoon of vinegar per cup of juice.
Chicken, beef, or vegetable stock: Even though it’s less acidic, and more mild in flavor than red wine, stock is an ideal candidate for adding flavor to a dish. For extra flavor, try mixing a tablespoon of vinegar per cup of stock.
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Use These Substitutes for White Wine
White wine vinegar: This is an ideal substitute for dry white wine, especially when its purpose is to deglaze a pan. Made from white wine, white wine vinegar has many of the same flavor characteristics, minus the alcohol.
Lemon juice: This is another good substitute for deglazing. Fresh lemon juice is a good way to replicate the tangy flavor white wine brings to a dish. Dilute the lemon juice with an equal amount of water to prevent it from being too overpowering.
White grape juice: Use white grape juice as a substitute when you want to add sweetness, or deglaze the pan. For a punchier substitute, try mixing a tablespoon of vinegar or lemon juice per cup of grape juice.
Chicken or vegetable stock: Substitute stock for white wine when you want to add depth of flavor to a dish. For extra flavor, try mixing a tablespoon of vinegar or lemon juice per cup of stock
The alcohol gets cooked out anyway.
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This. That being said, I used red wine vinegar to braise short ribs when early in my recovery and folks couldn't discern any real difference.
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I have a recipe that I substitute Chicken Broth, and no one has noticed any difference 
You cook it long enough it evaporates out. You don’t need to worry about it 
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You can cook with wine, if you can have it around lol, the alcohol evaporates off during the cooking process
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there is a lot of misinformation on this topic out there! it isn’t about flammability, or consistency. as others mentioned it is time, but usually not enough is given! as a rule “After 30 minutes of cooking, alcohol content decreases by 10 percent with each successive half-hour of cooking, up to 2 hours”.
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Yeah Taylor, but… the rest of the bottle— you know what?.. nevermind 
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I used olive oil and it worked really nicely on squeaking hinges.
Hahaha good point.
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Thank you guys for such great advice 
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