Cooking and Booze

[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.

[AvieG]

Thanx for that Carol. I would never knowingly eat food cooked with alcohol, either, though I have on a couple of occasions done it mistakenly, last time being last month, at a family silver wedding party.

I LOVE trifle, and took two dishes of it for me and my partner, never thinking that MOST people lace trifle with sherry!! One small taste had me almost puking!!

I asked the party hostess if there were any trifles WITHOUT sherry, and was told YES there IS one, but I am not sure which one, so my cousin said, "Come on, I know how much you love your trifle, I wll taste ALL of them, 'cos there's no way you are going to undo all the hard work you have done to stay sober on one bowl of sherry trifle!!"

I have often heard recovering alkies say that if the booze is in a dish which is cooked, all the alcohol is burned off!!!! DON'T believe this!!

I always ask when invited out for a set meal "Will there be any alcohol used in the cooking of it?" and if there is I won't go.

[CarolD]

you gotta smell!!

I was helping at a huge Thanksgiving buffet.

I picked up a casserole of Sweet Potatoes...added it to the table...took off the lid...

OMG Brandy!!

BTW...it was at an Alano Club.

[Paulie]

I never really thought of it before. Thank you.

I do know there was a couple receipes myslef that I have not tried becasue they call for alcohal and I did not want to bring it in my house, but never thought of it when out.

[Marcia]

Thank you Carol for the post about substituting other liquids for alcohol..that is so helpful and important to remember. I love to cook and want to safeguard sobriety. I'll use those substitutions often and pass them on to others

[CarolD]

This was the September 2003 issue of the Grapevine. Cooking with Skitch and Marcelle. Pages 56 and 57.

Sweet or semisweet red wine - Carbonated cranberry drink.

Dry red wine - 1/2 cup carbonated cranberry drink, plus 1 Tbsp. lemon juice.

Sweet white wine - White grape juice plus 1 Tbsp. corn syrup.

Brandy - 1/4 cup apple juice plus 1 tsp brandy flavoring, or 1/4 cup apple cider with 1 tbsp peach or apricot syrup.

Rum - 1/4 cup apple juice plus 1 tbsp rum extract, or 1/4 cup pineapple juice or syrup flavored with 1 tbsp almond extract.

Sherry - Orange or pineaplle juices with peach strup.

Amaretto - 1 tbsp light corn syrup plus 1 tbsp almond extract and 1/4 cup clear apple juice.

Kirsch - Syrup or juices from cherries, raspberries, boysenberries, currnats or cider.

Those were Marcelle's...shared by my friend Sam. :shades:

[Chy]

Thanks again for that Carol.

Still trying to solve my Thanksgiving dilema. It has been a family tradition that we cook our turkey with a quart of beer and butter. I don't want to break tradition as this was my father who was my rocks tradition he started when my parents got married. I've never had a home cooked turkey without this method of cooking. I would get up in the morning's to cook the turkey and baste the turkey with the beer and say a toast for the turkey and a toast for me.. and dad after he passed.

I have been in a quandry over this for awhile now.. it's tradition.. and it's not going to make me drink again.. but then I feel I 'll be cheating myself and hard work.. even by not toasting myself, just cooking with it... help ladies.. do I start my own new tradition? Never could handle disappointing my Dad... but then again.. he would understand.. I think if he was still here.

[Helz]

Chy darling

Your dad would understand, I'm sure. You have to do whatever you feel comfortable with. If you really want to do it so you don't break your dads tradition then do it, you won't be ruining your sobriety. No one would judge you because of it. It's how you feel. If you don't want to do it because you really would prefer no alcohol in it, then don't put any in. I'm sure your dad would understand if he was here and even though he's not, I'm sure he will know anyway and be proud of you.

It's how YOU feel Chy, you have to do what you are comfortable with and what works best for you.

(((((Hugs Chy))))))

Love Helen
xoxoxoxox