[CarolD]

Hi Everyone...

If I do not choose to drink it... Why would I choose to eat it?
:huh

The U.S. Department of Agriculture has published the following table of alcohol content in cooked foods. Our dietitian uses this information in determining the nutritional analysis and exchanges of any recipe in which we call for alcohol. You might find the results interesting and helpful in your cooking of other recipes which include alcohol.


preparation method percent retained...

alcohol added to boiling liquid & removed from heat 85%

alcohol flamed 75%

no heat, stored overnight 70%

baked, 25 minutes, alcohol not stirred into mixture 45%

baked/simmered, alcohol stirred into mixture

15 minutes 40%
30 minutes 35%
1 hour 25%
1.5 hours 20%
2 hours 10%
2.5 hours 5%

What if you and/or your doctor decides that you should not cook with alcohol -- what substitutions can you make in our recipes and that of others which call for wine, beer, etc.

In savory dishes for each cup (240 ml) of wine in the recipe, substitute 7/8 cup (210 ml) of fat-free low-sodium chicken, beef, vegetable broth, apple juice, white grape juice, or tomato juice, with 2 tablespoons (30 ml) fresh lemon juice or vinegar.

In desserts, substitute fruit juice for the wine, adding a dash of balsamic vinegar to the juice.

For orange liqueur such as Grand Marnier, use an equivalent amount of frozen orange juice concentrate plus some grated orange zest.

For coffee liqueur, use double-strength espresso or instant coffee made with 4 to 6 times the amount of coffee normally used.

For brandy or rum, try a small amount of brandy or rum extract, or pure vanilla extract.