Sunday, November 06, 2005

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.

9 comments:

Hannen said...

I know I have a list somewhere with substitutions. I'll send it to you. I love this stuff! Glad you made it through yesterday.

Grace said...

I have wondered if alcohol in cooked dishes doesnt count as it must evapourate off?

Unknown said...

Here a whopper. Good Vanilla ice cream has alcohol. Vanilla extract is 35% alcohol. I read this somewhere on a govt website and was shocked. Alcohol is everywhere. Where I live all birthday cakes are high octane.

dAAve said...

Grace - keep coming back. read all the posts this week, this is the first in a series.

Todd HellsKitchen said...

I've always wondered about this. So I'll be reading with interest. I have friends in recovery and I'd hate to feed them something by accident...

Cheers,

Mr. H.K.
Postcards from Hell's Kitchen
And I Quote Blog

Lee said...

I always wondered as well since I think most of the actual alcohol should be burned/cooked off but then that doesn't mean it won't set someone off. I know that with people with food issues sometimes even a small/trace amount can still be a possible problem.

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