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Cooking alcohol? I would like to get SR's opinion on cooking with alcohol (specifically, cooked alcohol). I ask this because I have a bottle of Mirin (Japanese cooking sake) in my fridge, and I still put it in my Japanese noodle soup broth every now and then (the alcohol is, of course, cooked out -- boiled for 10-20 minutes or so). Is this enough to get rid of the alcohol? What are your thoughts on cooking alcohol? Is it cheating? I bought the Mirin when I still drank (1-2 years ago), and think that it would be a waste to throw it out, so I still continue to use it every now and again... but I started to wonder today about any ill effects it might have on me... |
This is one of those perennial threads Garp. It's actually a misconception that the alcohol is completely cooked out. Alcohol Burn-off Chart Personally? I think it would be far more of a waste to use it, than to give it to someone else, or simply throw it out. |
Thanks for the reply Dee -- I did not know that :/ I'll get rid of the bottle and see if I can find an alcohol free Mirin substitute... |
rice vinegar works fine - I use it myself :) Alcohol Cooking Substitutions - Alcohol Substitute Recipes D |
Ah yes, of course. I have a bottle of Sushi vinegar... that will do the trick! |
What do people do for substituting sherry? I do miss the cooking sherry, uh, in the sauce.... not to get me sauced... ;) |
Mark..... 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. |
I, too, was unaware of the residual percentage of alcohol in cooking. Thx. |
I only really cook Italian food with wine and i've never gotten anywhere near buzzed from it. I'd be more worried about having the remaining half bottle of wine sitting in the kitchen than anything else. |
My husband still drinks so we have alcohol in the house. I have had wine in fondue, he puts wine in his veg stock and I think maybe in his tomato sauce, too. I definitely don't get a buzz from it so it's not a concern for me. I think like everything you just do what you need to do to stay sober. I avoid threats to my sobriety like the plague but just don't consider this one of them. |
Originally Posted by SSIL75
(Post 2845964)
My husband still drinks so we have alcohol in the house. I have had wine in fondue, he puts wine in his veg stock and I think maybe in his tomato sauce, too. I definitely don't get a buzz from it so it's not a concern for me. I think like everything you just do what you need to do to stay sober. I avoid threats to my sobriety like the plague but just don't consider this one of them. And now that I don't drink, it smells like something not meant to be consumed on its own- sort of like vinegar. It's actually kind of weird to think that I willfully drank stuff that resembles vinegar all of these years, and worse I convinced myself it tastes good. |
Hmm... are we saying it's ok to eat or drink alcohol as long as you dont get buzzed? Wow! that is really odd.....:) That is not the point. IMO It has nothing to do with flavor or getting high or whatever. When I say I'm a non drinker....I include not eating foods prepared with alcohol. I would be compelled to re-start my recovery if I did :yup: |
I'm with Carol on this one, for sure. I never, and I mean never, have alcohol in the house for any reason. |
CarolID thanks for posting that substitution list...I have been looking for something like that! |
I'm glad I never cooked with amaretto Oo Amaretto - 1 tbsp light corn syrup plus 1 tbsp almond extract and 1/4 cup clear apple juice. I'd just use water or broth instead :p |
Why would anyone endanger their sobriety by "trying it and if you get buzzed, don't do it again?" Once I'm buzzed, I'm likely off to the races. There's no need to have alcohol. Period. |
I'm with Carol here. Out of respect for my spouse.....we do have alcohol in the home because he enjoys one every now and then but if it weren't for him and the fact he is very respectful about it......wouldn't have the garbage in the home either. Make me a dish with alcohol in it.....I might unleash some whoopyarse....lol. Thx for substitutions though.....I use broth quite a bit but good to see other alternatives :) |
I used to make on mean Chicken Marsala. I do miss that dish. But not enough to have the wine in the house. |
Originally Posted by FrothyJay
(Post 2846392)
Why would anyone endanger their sobriety by "trying it and if you get buzzed, don't do it again?" Who said that? |
I don't cook with alcohol, but I don't go out of my way to avoid it if someone else does or if I am going out to eat and a particular meal may have it. I never had a problem with it, but I don't speak for everyone. I don't think there is a consensus on this matter. Just don't do anything that will jeopardize your sobriety. |
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