I prefer to not cook with alcohol. What can be substituted for wine and other alcohols in cooking recipes?

I know the alcohol content cooks away. I simply want good alternatives to using wine, or other alcohols called for in recipes.I prefer to not cook with alcohol. What can be substituted for wine and other alcohols in cooking recipes?
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all the alcohol substitutions here!I prefer to not cook with alcohol. What can be substituted for wine and other alcohols in cooking recipes?
To replace alcohol in a recipe...


for Dry Wine or Dry Sherry:


use half vinegar - half water add a teaspoon of sugar.


To replace a sweet wine:


soak (for at least an hour) a small package of raisins in a glass of water or grape juice, then put in a blender until liquified, then strain and add the liquid to your recipe.


To replace a brandy or cognac: look for brandy ';flavouring'; at your supermarket..


To replace a sweet liqueur (like triple sec, cointreau or grand marnier...These are made of oranges...) use a glass of orange juice, a few drops of vanilla extract and a tablespoon of sweet orange or apricot jam .
stop being a prude, nothing is wrong with drinking wine as long as you dont get drunk
Worcester sauce by Lea and Perrins. Adds the same kind of zing that wine adds, in bolognese for example.





http://www.lea-perrins.com/selecta.php
You can just leave them out. There are flavorings that can be used if the flavor is part of the recipe. Wine is used in marinades and does some tenderizing.Cooking wines available in the grocery store do not have alcohol.
The reason you use the alcohols and wines is to get heir base flavors into the dishes. If the actual alcohol evaporates away...what's the big deal. You could try extracts, but most of those are alcohol based anyway. For wine substitutes try Ver Jus, its an unfermented grape juice.
Apple juice or cider
The alcohol will evaporate - no issue. The challenge for substitution will be to use something that has depth and character without too much sweetness, since the alcohol was the result of a conversion of sugar by yeast during fermentation.





If you use a fruit juice, then balance the sugar with some acid like vinegar or citrus juice. Try mixing some together to see what you like.





The other use of wine is as a de-glazing agent. For this you can substitute a bit of vinegar and water. Keep in mind that to keep the flavors in balance, you will need something sweet to counter act the acid in the vinegar.
I've used vinegar and apple juice with good results.
Why don't you just buy non-alcoholic wine? It's out there. Check your local supermarket, deli or wine store. Costco might have it.