I completely agree and having spent the last 17 years being sure I was burning off the alcohol in cooking I've been happily using wine in my cooking.
I love cooking.
I make some really good sauces that use wine.
I'm trying to reconcile this with the idea that I've actually been ingesting for all these years with what to do now that it appears that the alcohol does indeed stay in the food.
Do I stop making my sauces?
Hence my search for answers or experiences on this forum.
If Adabuse doesn't respond to/reject the alcohol contained in a sauce cooked with wine does that mean the alcohol, although present chemically has somehow been neutralised or what.
Like I said, any input very welcome.