Cooking with alcohol
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Join Date: Apr 2007
Location: Australia
Posts: 211,416
It's not about living life on eggshells for me.
It's about respecting my addiction and accepting I'm a non drinker.
I know the way my mind works...'in for a penny in for a pound'...
'hey...nothing bad happened there... so...'
if I accommodate alcohol in my life in the kitchen, the door is open, even just a millimeter, to me soon accommodating it in other aspects of my life.
I've learned, through experience, never to underestimate the insidious of my addictive appetite.
I nearly died from my drinking.
To live the live I live now, not using alcohol in cooking is so ridiculously low a price to pay I never think about it except in threads like these
Your mileage may vary.
D
It's about respecting my addiction and accepting I'm a non drinker.
I know the way my mind works...'in for a penny in for a pound'...
'hey...nothing bad happened there... so...'
if I accommodate alcohol in my life in the kitchen, the door is open, even just a millimeter, to me soon accommodating it in other aspects of my life.
I've learned, through experience, never to underestimate the insidious of my addictive appetite.
I nearly died from my drinking.
To live the live I live now, not using alcohol in cooking is so ridiculously low a price to pay I never think about it except in threads like these
Your mileage may vary.
D
Member
Join Date: Aug 2011
Location: Upstate New York
Posts: 1,928
Originally Posted by stugotz 
See now is it the booze or the brain to blame? That is the rub......
1 is booze 2 is brain.
Member
Join Date: May 2012
Posts: 328
From a culinary point of view, some dishes just aren't the same without a red wine-based sauce, I'm thinking particularly of tongue. I've never found beer to be a positive addition to a recipe though.
Can't comment on deserts since I don't like sweets (save a few exceptions).
As far as sobriety goes, I like what Jfanagle said. I don't remember ever chugging sauce.
Can't comment on deserts since I don't like sweets (save a few exceptions).
As far as sobriety goes, I like what Jfanagle said. I don't remember ever chugging sauce.
Self recovered Self discovered
Join Date: Aug 2011
Location: Toronto Canada
Posts: 5,148
Your call of course, but there is not even a tiniest bit of alcohol in that chicken. We make choices for all sorts of excellent reasons but they aren't always logical.
Member
Join Date: Aug 2011
Location: Upstate New York
Posts: 1,928
Originally Posted by Someguy23
From a culinary point of view, some dishes just aren't the same without a red wine-based sauce ...
Member
Join Date: May 2012
Posts: 328
Originally Posted by myself
From a culinary point of view, some dishes just aren't the same without a red wine-based sauce
My standard meal is made by throwing everything I have in the fridge into a pot and boiling it all together, so the question of whether or not I cook with fine chianti is rather academic...
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Thread Starter
Join Date: Jul 2012
Posts: 141
I made a roast beef au jus recently in the slow cooker (I assume 7 hours of cooking cooked out all alcohol). I cooked with with Abita Amber. The au jus had a sweet (but yummy) taste. I am going to go out on a limb and say it was the alcohol that made it taste sweet bc none of the other ingredients could have done that. I'm not an expert chef so I could be wrong but my normal roast recipe is without beer and has no sweet taste at all.
Maybe the alcohol in red sauce is for sweetness, but for marinara, plain ol' granulated sugar is what I use.
Maybe the alcohol in red sauce is for sweetness, but for marinara, plain ol' granulated sugar is what I use.
Sobriety date 12/19/2011
Join Date: Jun 2012
Location: TX
Posts: 409
It is my opinion that it is all about my intent. I absolutely love bourbon in my sweet-potatoes, or a schnapps in a cream sauce to go over shrimp.
I also take a lot of Flower Essences, which I use to get the ones preserved in vinegar, but now I am getting the ones preserved in brandy. I take a lot of them, so the vinegar ones are ok, but they tend to make me feel a little sick sometimes.
It is not my intent to drink any of those recipes down, nor would I ever drink my Essences, but if I had the thought to, then I would have to rethink my sobriety plan. I would have to make sure my connection with my HP was stronger again, so that I could continue to take my Flower Essences. They have helped me so much throughout my alcoholism, I have no idea what I would do without them.
It is all about intent.
I also take a lot of Flower Essences, which I use to get the ones preserved in vinegar, but now I am getting the ones preserved in brandy. I take a lot of them, so the vinegar ones are ok, but they tend to make me feel a little sick sometimes.
It is not my intent to drink any of those recipes down, nor would I ever drink my Essences, but if I had the thought to, then I would have to rethink my sobriety plan. I would have to make sure my connection with my HP was stronger again, so that I could continue to take my Flower Essences. They have helped me so much throughout my alcoholism, I have no idea what I would do without them.
It is all about intent.
Member
Join Date: Nov 2013
Posts: 1
thanks for helping
seems to me there are two quesitons here, those who eat desert and one who does the cooking, i find the latter dangerous for i bought a small bottle of brandy for mince meat pie for thanksgiving, tossed it all in, but but was about to go to go buy more for the sauce and the cook, too. I can smell it as the mince meat cooks away. Fortunately the liquor store closes in 45 minutes, and i think i will make if today. glad you folks were here for me.
Member
Join Date: May 2015
Posts: 11
Originally Posted by todd6138
I din't realize it until I was informed, but even Diet colas with aspartame have traces of wood alcohol which for me, did trigger a craving. I was drinking it all day and couldn't figure it out.. Just sayin..
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