Watch the Menu.
A work in progress
Join Date: Jul 2010
Location: South Jersey
Posts: 16,633
Every bit of the alcohol does not cook off.
I have never had a desire to drink after eating something prepared with wine sauce, but my own inclination is that if you think it might affect you, even on a mental level, don't. It isn't worth the risk, and there are always other choices available.
I have never had a desire to drink after eating something prepared with wine sauce, but my own inclination is that if you think it might affect you, even on a mental level, don't. It isn't worth the risk, and there are always other choices available.
Member
Join Date: Aug 2008
Location: SE and then South some more
Posts: 2,648
I personally still love the same food that's cooked with wine (mostly Madeira or Marsala, mmmm...), it's never gotten me buzzed and the alcohol SHOULD be cooked off or it's not done right.
I think alcohol enhances a lot of great dishes that I personally won't turn down because of it.
I think alcohol enhances a lot of great dishes that I personally won't turn down because of it.
Administrator
Join Date: Apr 2007
Location: Australia
Posts: 211,380
Member
Join Date: Jan 2013
Location: Bedfordshire, UK
Posts: 88
D,
I remembered your chart this evening. I made a chicken casserole with chestnuts, red cabbage and red wine, but substituted the red wine with a bit of chicken stock instead.
Before I saw your chart I would have sworn that since alcohol has a low boiling point (78C/173F) it would have long gone.
It does make sense though. Just as it takes an awful long time to actually boil a saucepan of water completely dry, it would still take time to boil the alcohol off even if it has a lower boiling point.
I remembered your chart this evening. I made a chicken casserole with chestnuts, red cabbage and red wine, but substituted the red wine with a bit of chicken stock instead.
Before I saw your chart I would have sworn that since alcohol has a low boiling point (78C/173F) it would have long gone.
It does make sense though. Just as it takes an awful long time to actually boil a saucepan of water completely dry, it would still take time to boil the alcohol off even if it has a lower boiling point.
Member
Join Date: Oct 2011
Location: UK
Posts: 5,678
For me having alcohol in food is just indulgence and goes hand in hand with my drinking days. As a sober alcoholic, I can taste the stuff, strongly, and all it reminds me of is booze. It doesn't enhance the food to me, it just makes me wanna drink.
Member
Join Date: Jun 2011
Location: Sheffield UK
Posts: 5
Sounds like you made the right decision, sure your meal was still tasty. I'm usually ok with ordering food cooked with alcohol as long as its not the dominant flavour. Would never cook with it myself though - that's asking for trouble!
Love making risotto but found that green tea works as well as white wine, and if I drink 5 cups of tea who cares!
P
Love making risotto but found that green tea works as well as white wine, and if I drink 5 cups of tea who cares!
P
Member
Join Date: Nov 2012
Location: Central America/Florida USA
Posts: 4,064
I suppose if someone was making a special dish at home, then it would be something to think about for me. But 99% of the time I'm given the option to have something with wine sauce, the restaurants I go to have plenty of alternatives! I just look the other way on the menu, problem solved! Nice to hear your story.
Self recovered Self discovered
Join Date: Aug 2011
Location: Toronto Canada
Posts: 5,148
Of course it all never burns off. But the amount which remains approaches nothing as your stew or short ribs slowly cook in the oven. I did the ciphering once and after an 90 minutes the remaining alcohol was the equivalent of a quarter teaspoon of wine per serving. The short ribs were like buttah.
Member
Join Date: Oct 2012
Location: New York City
Posts: 154
Originally Posted by Dee74 
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