Do you cook with wine?
I know a lot of Mormons (I don't know if this is the majority view or not) who see eating something cooked with an alcoholic liquid as a violation of the word of wisdom. I don't. For one, the revelation itself only says that strong drinks are not for the belly, not that strong foods are not for the belly. This might seem like doctrinal hair splitting, but I feel okay about it since David O. McKay once relied on this interpretation when he accepted a piece of rum cake, quipping that "it only says we can't drink rum, not that we can't eat it."* I don't have a problem with the idea that some alcohol in food is okay. Most vanilla and other flavor extracts are alcohol based, but I've never heard of a Mormon baker cutting vanilla out of the recipe or substituting for it. Though I do admit that I would have second thoughts about eating a Guinness stew, where the entire base of the dish is beer (does that even taste good?). And while I know that Joseph Smith was not a teetotaler, I am not focused here on the historical practice of the word of wisdom, but with its current status.
Like I said, I'm okay with a little booze in my food. But even if using some wine in a sauce is not doctrinally verboten, I choose not to for other reasons: I don't want wine in my house because I might offend a home teacher or other ward member with more W of W scruples than I, the stuff is expensive, I don't want my kids to have the chance to get at it, my kitchen is small and there's no room for bottles, I probably wouldn't use it before it went all vinegary, etc. So if you choose not to use wine, how do you substitute in a recipe that calls for wine?
Usually, if it calls for white wine I'll use white grape juice with a bit of apple cider vinegar. This seems to work, but I don't know what to compare it to, since I don't know what it would taste like with the wine. Once, I used concord grape juice cocktail in a recipe that called for red wine and it turned out way too fruity. I've also heard of using beef or chicken broth, and I've wondered about mixing some broth with some juice and vinegar. Last night I made a roasted tomato and basil soup that called for white wine. I used apple juice and a bit of cider vinegar. It was good, but also quite sweetly pungent. I had to add a lot of salt to balance it out. And what about cooking wine? Is it true that it is much less alcoholic than the potable stuff? I've never used it, for many of the same reasons I don't use normal wine, but I wonder if its a good option.
So what do you do? Use the real stuff, use cooking wine, or substitute? What do you use to substitute?
* That's from Greg Prince's David O. McKay and the Rise of Modern Mormonism. I would get the page number, but it's packed away and I'm not going to get it out. We're moving at the end of September.