When cooking with wine or other booze does the alcohol have an affect on the cooking process? Example: deglazing a pan or making a wine-based sauce. My understanding is that the alcohol evaporates ...
Is there a good substitute for port? It's for a slow cooked pork loin recipe. I'm not concerned about the alcohol, but I would like to keep the cost down.
If someone cannot or will not use wine for cooking, what would be a good substitute? Question applies to both red and white wine.