CarolD

hi everyone.....from my files ..just an FYI ...

Cooking and Alcohol

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 theAA Grapevine.

Sweet or semisweet red wine - Carbonated cranberry drink.

Dry red wine - ½ 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 sirup.

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.

tallcactus

Tried the NA beer too and as most have said, it didn't work for me either, found myself buying the real beer.

mercurial me

backssssllllllideee

FBL

I drank to get drunk, so having a non-alcoholic beer just doesn't compute with me.

gravity

In early sobriety, I had one NA beer in a bar, trying to fit in with the crowd. Tasted horrible. No thanks!