well i use fruit juices to replace the alcohol in sweet receipes. for example in a trifle you can use the juice you find in canned {e.g . peaches] fruit and include the fruit too for something really exotic.
savoury can be replaced by chicken/ beef or veg stock and depending on the receipe and other ingredients coconut cream or ordinary cream. and often the alcohol is only a small amount so you can ignore it or add essence.
well i use fruit juices to replace the alcohol in sweet receipes. for example in a trifle you can use the juice you find in canned {e.g . peaches] fruit and include the fruit too for something really exotic.
savoury can be replaced by chicken/ beef or veg stock and depending on the receipe and other ingredients coconut cream or ordinary cream. and often the alcohol is only a small amount so you can ignore it or add essence.
flavored extracts, fruit juices, colas
i think that when you cook with wine the alchohol evaporates just leaving the flavour.you should try a good quality grape juice or apple juice.
Heat evaporates alcohol. Don’t be afraid to use it.
(But you might want to be careful about who sees you buying it.
If you’re not afraid to be seen buying it, the alcohol evaporates while cooking, leaving behind the flavor…not the actual alcohol.
stock or broth in a savory meal, juice in desserts
Well for desserts my mother always used rum extract.