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Coke or PepsiĪ final caveat on beer substitutions: For marinating meat, a full-sugar soda like Coke or Pepsi is the best substitution. Unless you’re baking: A dark, nonalcoholic variety should be used instead of dark beer in baked goods like stout cake and beer bread. Mushroom stockįor recipes calling for dark beers (porter, stout) mushroom stock will work in place of Guinness or other dark beers. Chicken brothįor sauces and braising, chicken broth is a quick and easy substitute for recipes calling for light beer (lager, wheat beer, or ales). Today, there is a range of styles, from standard lagers to more complex ales and sours to choose from. Nonalcoholic beer is the easiest substitution for beer in any recipe. Here’s what you can use instead: Nonalcoholic beer Otherwise, the best bet for a booze-free take on this classic is to simply omit the vodka.īeer is one of the most versatile alcoholic beverages to use in the kitchen, largely because there are just so many kinds: Light beer, dark beer, bitter beer, wheat beer, the list goes on, and each style will impart a different flavor.īeer is also unique from most other alcohols in that the finished, potable product still contains active yeast (like kombucha), making beer uniquely positioned to do double-duty when it comes to baking. You can use white grape juice with some extra sugar to recreate the classic texture of this sauce, but I’d expect to notice the difference in flavor.

At that volume, using water as a substitute will leave you with a runny, poorly blended sauce instead of the creamy pink emulsion you’re after. Know that there are no good nonalcoholic substitutes for larger amounts of vodka.īut penne alla vodka, for instance, uses vodka to bind the acidic tomato juice with cream, olive oil, and water and calls for a cup of vodka, or just shy of three martinis worth of booze. Though it’s certainly worth a shot in small quantities. While the acidity of lime balances the sweetness of white grape juice, this isn’t going to be a neutral flavor combination. White grape juice and limeĪs a bartender, I have some reservations about this often recommended combination: Vodka is used - behind the bar and in the kitchen - specifically for its flavor profile, or rather, the lack thereof: It adds volume or dryness (that, hmm, there’s definitely booze in here mouthfeel) and acts as a binding agent that brings other flavors together. In a pie crust, for example, using half vodka and half water can add an extra tender flexibility, but the crust will still taste (and almost feel) the same without the alcohol. Small quantities of vodka - splashes, dashes, teaspoons, or tablespoons - can be replaced with water.

Vodka, the most flavorless alcohol, is most often used as a binding agent or emulsifier: It’s not about what it tastes like, it’s about the chemistry required to pull diverse elements - like oil and water - together for texture and appearance. There are, however, still plenty of ways to nail that coq a vin, chicken marsala, or beer bread without a trip to the liquor store. While a good portion of alcohol is burned off during cooking, there are still trace amounts left behind, which can make it tricky for anyone sensitive to or avoiding alcohol to steer clear. Yet, while there are about a hundred reasons to add booze to food, there are at least as many to keep alcohol out of the kitchen. Because of its acidity, booze is also a simple and flavorful way to marinate or tenderize meats. In many ways, alcohol acts the part of acid in Samin Nosrat’s award-winning cookbook Salt Fat Acid Heat. Many of us who cook also know alcohol can play an enthusiastic role in food as well: We make beer bread or wine-braised meats, add sherry to sautéed vegetables, or bake amaretto cookies.īut what if you don’t want to work alcohol into a dish that calls for it?Īlcohol is used in cooking and baking for many reasons: Like salt, it brings out the flavor of foods and can help combine them because it bonds with both fats and water. We all know food and booze go hand-in-hand quite readily: There’s aperitif spritzes before a meal, red wine with dinner, maybe a snifter of brandy or cognac with (or for) dessert.