non-alcoholic beer in batter?

[dragons in the flower bed]

I'm making fried onions. The recipe calls for one can beer, 2.5 cups milk, 4 eggs, plus dry seasoning mix.

 

Can I use non-alcoholic beer?

 

I know it cooks out. I plan to make this often enough over the next month that I may as well get a six pack. But I don't want alcoholic beverages sitting in my house for a month (or for an afternoon, actually).

 

Second question: do I need to refrigerate non-alcoholic beer?

[BeckyFL]

http://answers.yahoo.com/question/index?qid=20090731130439AAPNdRS

[stripe]

I saw a recipe recently from Everyday Food that uses soda water. It wouldn't have that yeasty or whatever taste, but would have the carbonation.

[mrsrevmeg]

It should. I use sparkling grape juice in all my recipes that call for wine. They turn out fine and no one has ever complained. :D

[Anne]

You can absolutely use non-alcoholic beer - it will work great.

 

You do not need to refrigerate non-alcoholic beer, unless you're going to serve it as a drink to someone - then it tastes better if it's cold.

 

Anne

[dragons in the flower bed]

Yay, thank you!

[Orthodox6]

It should. I use sparkling grape juice in all my recipes that call for wine. They turn out fine and no one has ever complained. :D

 

I'm responding as a cook, not as a "pro vs. con" for alcohol . . . Replacing wine with fruit juice will result in something very different from what is intended. I can't imagine all that sugar in my spaghetti sauce ! If I were unwilling to cook with alcoholic beverages (and I'll ignore the fact that the alcohol does, indeed, vanish during cooking), I would use non-alcoholic wine as a substitute. The intended flavours would be there.

[Willow]

We are gluten free (so no beer, even non alcoholic ones) We use fizzy water and rice flour and make great batter. :)