Alcohol in Foods & Cooking (part 1)

There are many recipes that use some form of alcohol as an ingredient in sauces, marinades or as a main flavor ingredient. Because even small amounts can trigger the allergy of alcoholics to alcohol, it is prudent to avoid eating or cooking foods that contain it. In most cases, you can make some non-alcoholic substitutions or you can find another recipe that doesn't use alcohol. In order to be successful with substitutions, however, you'll need to be armed with information and background on why the alcohol was originally used in the recipe.

Personally, I don't cook. But I do eat. Ocassionally. I recently attended a workshop that addressed the issues of alcohol in cooking. Over the next few days, I'll be posting more information on the subject, along with various substitution charts. Most of the information I will provide has been compiled by the U.S.D.A.

The holiday season is upon us. I'd hate to see any of us in recovery relapse by mistake.
Stay tuned.