Cooking wine question...
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Thread Starter
Join Date: Jan 2015
Location: Northeast US
Posts: 773
Cooking wine question...
I've never cooked with it, but for a communal meal on a trip I'm going on the coordinator is making a sauce with wine it. Long story - he is already accommodating me by using s different protein for me due to food issues. My dilemma - I don't want white wine sauce - even if the alcohol cooks out conceptually I don't like the idea. Am I overreacting ? Trying to figure out how to approach this.
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Join Date: Apr 2012
Posts: 1,323
If it was me, i would ask for a separate dish/plate 100% free of the wine sauce, etc...
I don't think you're over-reacting. I think it's a positive that you're AWARE of yourself and what you're thinking.
Steer Clear of it, 100%. If you want to live your life alcohol FREE that means 100%.
Hope this helps.
I don't think you're over-reacting. I think it's a positive that you're AWARE of yourself and what you're thinking.
Steer Clear of it, 100%. If you want to live your life alcohol FREE that means 100%.
Hope this helps.
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Join Date: Sep 2010
Location: Norfolk, VA
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No sauce. You might want to pack some snacks if that's the only food that will be available. But if you communal meals are anything like mine, there will be 10 other things to eat.
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Join Date: Jan 2015
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I'll ponder what to tell him exactly vi think the protein will be packaged in the sauce in advance or that is his plan. I'll offer to pack my own - alternatives have to include what I can pack in my backpack. I'm going on my first ever weekend backpacking trip :-)
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Join Date: May 2012
Location: Wisconsin, USA
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It's not out of the question at all. People have all sorts of food allergies, special dietary needs, etc. Bringing your own or having some set aside out of the sauce is a very reasonable request.
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This topic comes up from time to time and it's a misconception that alcohol cooks out of food:
The highest rates of retention were with alcohol added to boiling liquid and then shortly after removed from heat. In this case, the alcohol retention rate was around 85%.
◾The second highest alcohol retention rate came when using the flaming method of cooking, which resulted in around a 75% retention level.
◾When using no heat and storing overnight, about 70% of the alcohol was retained.
◾When baked for 25 minutes with the mixture not being stirred, the retention rate was 45%.
◾When baked/simmered where the mixture is stirred, produced the following results: ◾15 minutes 40%
◾30 minutes 35%
◾1 hour 25%
◾1.5 hours 20%
◾2 hours 10%
◾2.5 hours 5%
The highest rates of retention were with alcohol added to boiling liquid and then shortly after removed from heat. In this case, the alcohol retention rate was around 85%.
◾The second highest alcohol retention rate came when using the flaming method of cooking, which resulted in around a 75% retention level.
◾When using no heat and storing overnight, about 70% of the alcohol was retained.
◾When baked for 25 minutes with the mixture not being stirred, the retention rate was 45%.
◾When baked/simmered where the mixture is stirred, produced the following results: ◾15 minutes 40%
◾30 minutes 35%
◾1 hour 25%
◾1.5 hours 20%
◾2 hours 10%
◾2.5 hours 5%
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Thread Starter
Join Date: Jan 2015
Location: Northeast US
Posts: 773
Originally Posted by Anna 
This topic comes up from time to time and it's a misconception that alcohol cooks out of food: The highest rates of retention were with alcohol added to boiling liquid and then shortly after removed from heat. In this case, the alcohol retention rate was around 85%.
I've only met the coordinator once and know only one other person from the trip, a good friend who've haven't discussed sobriety with yet - so I just have to decide how I want to word what I send him.
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