cooking oils/alcohol

[kkapow]

can canola oil be used instead of vegetable oil in the recipes? also, what can i substitute for the wines or liqueurs in some of the recipes?

[blazedog]

Canola oil can be used any time a neutral vegetable oil is needed. However, certain cuisines really are better with different oil which impart flavors - Italian and other Mediterranean cuisines are best with olive oil. I generally use peanut oil for Chinese cooking and sesame oil (when specified) is essential for the taste it imparts.

Regarding wine, the substitute would depend on the actual dish and what the wine is intended to contribute. You should bear in mind that certain food flavors are released only in the presentce of alcohol (at least per Alton Brown). That's why wine is always used in tomato based dishes -- there is a flavoid (sp?) that needs wine. I think (per Alton) that there are other foods but tomatoes stuck in my mind since I can't imagine cooking tomato sauce without wine and it was fascinating to learn there was a scientific reason for it

[sneezles]

Originally posted by kkapow
also, what can i substitute for the wines or liqueurs in some of the recipes?

As per Cook's Thesarus:

equal parts grape juice and broth (in stews and sauces) OR wine essence OR coffee (in baked chocolate or nut dishes) OR fruit juice (in baked fruit dishes) OR vinegar (in marinades) OR broth OR verjus (in salad dressings) OR lemon juice (in salad dressings)

[kkapow]

thank you for the info. doesn't the alcohol cook out? i don't like the taste, and also am a recovering alcoholic, so don't even want it in the house. thanks for the substitutions. i'll try those.

[Robyn1007]

I don't have anymore suggestions for you but wanted to tell you congratulations on your recovery and bravo for recognizing that even though in most recipes the alcohol cooks out, that still leaves a lightly used bottle sitting in the house. I wouldn't be able to resist myself!

Robyn

[Kay Henderson]

You've gotten good advice, kkapow, so I just want to say welcome to the boards! The input from members from all over is so much fun to read.

Kay

[Kjente2]

Hi Kapow! Here is my suggestion..and its a good one, you will LOVE it. Drop a note to the folks at cooking light admin. There was a list published a few years ago of substitutions. One, off the top of my head that I use frequently is for a sherry substitute: 1 TBsp of orange juice the remainder cider vinegar. Ask them to email it to you. My electronic copy was lost in a puter accident...I'll start typing, just in case.
There is also a product available from a few vineyards, though no alcohol is in it, called verjuice. This is a mix of grapes juice and vinegar that has the same flavor properties.
The only place you will miss the alcohol part is as a tenderizer.
Congratulations on chosing your life!

[Kjente2]

I lied..from cooking light:
ALCOHOL SUBSTITUTIONS

2 Tbs. Grand Mariner or other orange flavored liqueur:
2 Tbs. orange juice and 1/2 tsp. orange extract or 2 Tbs. unsweetened
orange juice concentrate.

2 Tbs. rum or brandy:
1/2 to 1 tsp. rum or brandy extract or 2 Tbs. water, white grape juice
or apple juice.

2 Tbs. amaretto or other almond flavored liqueur:
1/4 to 1/2 tsp. almond extract.

2 Tbs. bourbon:
1 to 2 tsp. vanilla extract.

2 Tbs. sherry:
1 to 2 tsp. vanilla extract or 2 Tbs. orange or pineapple juice.

2 Tbs. Kahlua or other coffee or chocolate flavored liqueur:
1/2 to 1 tsp. chocolate extract plus 1/2 to 1 teaspoon instant coffee in
2 Tbs. water.

1/4 cup or more port wine, sweet sherry, rum, brandy, or fruit flavored
liqueur:
Equal measure of unsweetened orange juice or apple juice plus 1 teaspoon
of corresponding flavored extract or vanilla extract.

1/4 cup or more white wine:
Equal measure of white grape juice, chicken broth, vegetable broth, clam
juice, or nonalcoholic wine. If you use nonalcoholic wine add tablespoon
of vinegar to cut the sweetness. Consider the recipe and which of these
would taste best with it.

1/4 cup or more red wine:
Equal measure of red grape juice, cranberry juice, apple cider, chicken
broth, vegetable broth, clam juice, flavored vinegars, or nonalcoholic
wine. If you use nonalcoholic wine add tablespoon of vinegar to cut the
sweetness. Consider the recipe and which of these would taste best with
it.

http://www.cooksrecipes.com/tips/alc...bstitutes.html
http://www.hub-uk.com/cooking/tipsalcoholsubs.htm
http://www.fatfree.com/recipes/condi...ol-substitutes
http://www.chefjamie.com/alcohol_substitutes.php

[kkapow]

karen, thank you so much for all the subs! i printed them out, and plan to visit the websites you listed. i didn't realize that i could use chocolate extract; never thought of it! i'll keep this list inside my cabinet door for easy reference.
thanks again, everybody, for all the great suggestions!

-- begin to be now what you will be hereafter. --

karen p.