Well whadauno-----
I copy/pasted the info on alcohol burn-off rates, and things that can be substituted for the alcohol in recipes......hopefully I can get this to paste here (LOL)........................ :
Cooking with Alcohol
or Substituting
A study conducted by the US Department of Agriculture’s Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking methods. The results are as follows:
Preparation Method Percent of Alcohol 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%
Now, it may be that the amount of alcohol in a dish is modest to start with, but the fact that some of the alcohol remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.
And you can try these..
Booze Flavoring In Cooking
This was the September 2003 issue of the AA Grapevine.
Now, it may be that the amount of alcohol in a dish is modest to start with, but the fact that some of the alcohol remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.
And you can try these..
Booze Flavoring In Cooking
This was the September 2003 issue of the AA Grapevine.
Sweet or semisweet red wine - Carbonated cranberry drink.
Dry red wine - ˝ 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 pineapple juices with peach syrup.
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, currants or cider.
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One thing to remember tho.....it's more than just the alcohol burn-off percentage (not just 'simple' math); it's also the percentage in the whole recipe, and how much one eats (and again more arithmatic/math......grrrrr.....)-----like total alcohol-by-volume; how much burn-off perentage---alcohol retained in recipe; my portion---percentage of total....aaaagggggghhhhhh; too much; too much; too much.......
For me, the bottom line is does it 'trigger' anything in me.........? My answer is 'no,' therefore I may use the 'real' wine or whatever alcohol the recipe requires.....it's a personal thing, like the slogan on many of AA's annual medallions...............:
"To Thine Own Self Be True" ..............so, go be true to yourself..............
(o:
NoelleR