Wednesday, November 09, 2005

Alcohol in Foods & Cooking (part 3)

The amount of alcohol left in food depends on the cooking method used!
Does the alcohol burn off?

Some alcohol will evaporate without heat and can burn off during the cooking process. How much remains in the dish depends on the cooking method and amount of cooking time. Those bourbon-soaked fruitcakes would have to turn into bricks before the alcohol evaporates. A bottle of Guinness in a long-simmered stew may leave a very small alcohol residue, but do you really want to risk keeping a bottle of Guinness around the house for the recipe? Also, tasting it in the stew might trigger a craving to taste the alcohol itself. Remember, alcohol is a subtle foe!!

A quick flambe does not burn off all the alcohol, whereas a wine reduction sauce will leave little if any alcohol content. To be safe, purchase a non-alcoholic wine to use, or use another substitute. Heat and time are the keys. Obviously, uncooked foods with alcohol will retain the most alcohol.

If any alcohol remains in the dish, you must ask yourself if using the alcohol is worth risking your sobriety or the health of a guest who might be taking Antabuse.

see previous posts
Part one
Part two

Stay tuned and Keep Coming Back for Part four.

5 comments:

Trudging said...

I hate us because of our fruit cake too. And I like fruit cake.

Chox said...

I like to cook, and I have several recovering friends. I will keep this in mind...thank you.

Mr. H.K. said...

This whole series is/was very helpful!

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