Substitute for White wine?

[Thermo Jo (aka Jodi)]

Can anyone tell me what I could use instead of white wine in a recipe.  It's to go with tuna and I dont have any white wine in the house??? 
Thanks in advance!
Jodi

[judydawn]

How about liquid chicken stock jodi.

[CarolineW]

Apple juice is usually the standard replacement for white wine, if you've got any.

[Thermo Jo (aka Jodi)]

Ended up going to the bottle shop.
Dinner wasn't that wonderful, I think I used too much stock concentratre. I made pasta with tuna out of the every day cookbook.  Boy was it salty!  Still wearing "L" plates.

[judydawn]

I made that recipe in my early days jodi and although I am a tuna lover, this one didn't cut it for me. I can't remember why though so prefer to do tuna dishes posted on the forum these days.

[Thermo Jo (aka Jodi)]

Oh Judy, I thought it was just me.
I too love tuna and so does my boys but my youngest took one look at it and said "I don't like it!" It hadn't even touched his tongue.  Then after he tried it, he cried!!! Poor kid. He liked the lemon parmesan cheese though. ha ha  Poor kid. They don't know what I'm going to dish up next.
I haven't spent too much time investigating the recipes on here but that is my job for this week.
Gosh and to think I'm going to be demonstrating this machine.  I have to get my act together quick smart.
I might spoil them with some icecream this weekend.

[CreamPuff63]

next time i make icecream i am going to line the tin with cling wrap, and when set tip it out, cut in half and fit into a plastic icecream container.

the last time I lined my good bread tin with foil ( dunno why i used that) and so when the icecream set people just went crazy digging the ice cream out, and they scratched some of the teflon non-stick off! made me huffy, but at least I would always line the tin with baking paper anyway...

[cookie1]

Jodi72, I don't know what quantity of vegie stock your EDC says (mine says 1 tablespoon to 250ml) but the best amount is about 1 TEASPOON to 250ml. We had some very salty food until someone put me right.

[zebraa]

I LOVE that recipe. But yep - I add 1 teaspoon of stock - can always add more later.

[Thermo Jo (aka Jodi)]

1 teaspoon is a big contrast to 1 tablespoon! And I probably used about 2 1/2 tablespoons!  No wonder it tasted horrible.
Lucky we don't have high blood pressure! ha ha It would be through the roof with all that salt.

Thanks so much ladies.  This is all helping to reduce more failures.

[zebraa]

re the substitution - I often sub with a medium sherry. Cheap, keeps well and works fine in risotto's and sauces.

[Thermo Jo (aka Jodi)]

Sherry is a great idea.  I must remember to get some next time I go shopping. My Nan always kept it in the cupboard. I forgot all about that.
Problem with wine is, once it's open I drink it! ha ha  Not so inclined to do that with sherry.
Thanks for the tip Zebraa!