I'm a recovering alcoholic so I never have any bottled wines in the house. However I'm fine with having cooking wine, that's not exactly something I'm worried about pouring a glass of. And I'm fine cooking with it because most of the alcohol is getting cooked out, i primarily use it for deglazing or a small amounts in sauces/braising.
I've read/watched a lot about this and gotten very mixed responses. I've heard over and over "only cook with something you would drink" countless times, which I completely get the logic, but you can obviously see the issue with that for me. There is also a real air of pretentiousness about this topic that I'm not a huge fan of.
So what I want to know is: Am I better off not using cooking wine, and if so what are some good substitutes? OR is this just standard food culture being uptight about rules and it's not a big deal?
It's frustrating to me to lose that extra depth of flavor just because I don't drink. But anyways please let me know your thoughts!
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