is this allowed?
A simple guy making his way
Join Date: Apr 2012
Location: Maine
Posts: 7,867
Ash, who's approval are you seeking? The alcohol used in cooking is typically cooked off and poses little risk to anyone feeling anything from it.
The question is can you have it in the house and cook with it before it presents an issue for you.
To that question only you can answer it.
The question is can you have it in the house and cook with it before it presents an issue for you.
To that question only you can answer it.
sobriety date 5-2-12
Join Date: Jan 2012
Location: Midwest
Posts: 903
Originally Posted by Weasel1966 
Ash, who's approval are you seeking? The alcohol used in cooking is typically cooked off and poses little risk to anyone feeling anything from it.
The question is can you have it in the house and cook with it before it presents an issue for you.
To that question only you can answer it.
The question is can you have it in the house and cook with it before it presents an issue for you.
To that question only you can answer it.
I'm the queen of cereal and pb&j this summer, but when I was cooking this wouldn't have bothered me. With that said- my house is also full of beer, wine, and booze, but I know it's not for me to drink and I have no problem leaving it alone.
Only you can decide
Member
Join Date: Nov 2010
Location: SE Michigan
Posts: 1,066
I also ditto what Weasel said.
Thoroughly cooked, the alcohol dissipates. Personally, early in sobriety I would avoid wine-based sauces but that's just me; I don't think it's really a big deal though.
I sure can NOT have alcohol of any kind in my house, otherwise I'll drink it. If you can have the wine around and refrain from drinking it, that's great...but you're the only one with the answer to that!
Thoroughly cooked, the alcohol dissipates. Personally, early in sobriety I would avoid wine-based sauces but that's just me; I don't think it's really a big deal though.
I sure can NOT have alcohol of any kind in my house, otherwise I'll drink it. If you can have the wine around and refrain from drinking it, that's great...but you're the only one with the answer to that!
That bell or bike person
Join Date: Jun 2012
Location: london
Posts: 4,978
Two months in my aunt popped a vodka soaked tomato in my mouth as a supprise (she did'nt know i'd given up) , Boy what a supprise !
For me it's about not deliberately seeking alcohol out and not getting a buzz from it . i suppose most fruits as soon as picked will start going off/fermenting and i'm not going to stop eating them , although i probaly wouldn't have a brandy soaked flaming christmass pudding .
M
For me it's about not deliberately seeking alcohol out and not getting a buzz from it . i suppose most fruits as soon as picked will start going off/fermenting and i'm not going to stop eating them , although i probaly wouldn't have a brandy soaked flaming christmass pudding .
M
Powerless over Alcohol
Join Date: May 2011
Location: Trudging the Road to Happy Destiny!
Posts: 4,018
As a chef for 20 years, I do still cook with food though its rare at home. Just cause I dont like having it around. It is up to you and how you work your sobriety.
But fyi, to all it depends on how your cooking, because adding to sauce sorry to say doesnt cook off. In fact most times cooking with alcohol you dont burn it off. But keep in mind it is small amount. But feel free to look it up.
But fyi, to all it depends on how your cooking, because adding to sauce sorry to say doesnt cook off. In fact most times cooking with alcohol you dont burn it off. But keep in mind it is small amount. But feel free to look it up.
Member
Join Date: Nov 2010
Location: SE Michigan
Posts: 1,066
Originally Posted by IndaMiricale
As a chef for 20 years, I do still cook with food though its rare at home. Just cause I dont like having it around. It is up to you and how you work your sobriety.
But fyi, to all it depends on how your cooking, because adding to sauce sorry to say doesnt cook off. In fact most times cooking with alcohol you dont burn it off. But keep in mind it is small amount. But feel free to look it up.
But fyi, to all it depends on how your cooking, because adding to sauce sorry to say doesnt cook off. In fact most times cooking with alcohol you dont burn it off. But keep in mind it is small amount. But feel free to look it up.
Self recovered Self discovered
Join Date: Aug 2011
Location: Toronto Canada
Posts: 5,148
I won't add liqueurs to desserts, I'll use a fruit puree or compote instead. But wine to a risotto or to my osso bucco? You betcha. That cooks very well so there is no more than a few per cent of the original alcohol left. Vanilla extract is something I use freely too, but just not in the risotto or braised meat dishes.
I was nervous shall we say about buying the wine for the first time, walking past the Smirnoff display, but that was another milestone I passed back then. Now I can have even an open bottle of wine in the cupboard for cooking without thinking about it at all.
And food is one of my favorite things to cook with too.
I was nervous shall we say about buying the wine for the first time, walking past the Smirnoff display, but that was another milestone I passed back then. Now I can have even an open bottle of wine in the cupboard for cooking without thinking about it at all.
And food is one of my favorite things to cook with too.
Powerless over Alcohol
Join Date: May 2011
Location: Trudging the Road to Happy Destiny!
Posts: 4,018
I am with freshstart, I couldnt imagine eating Osso Bucco or my absolute fav, Veal Marsala, creme brulee, the list is endless. LOL. but thats me and you find many totally stay away from it with cooking and some dont, its all with you and your sobriety remember that.
Hexipuff
Join Date: Jul 2012
Location: Kent UK
Posts: 375
I am so pleased this is being discussed.
I was concerned about alcohol in food. Don't think I would cook with it at home but if is was in something when I was eating out I won't worry too much - savoury dishes I am thinking off. Wouldn't have alcohol in desserts as it would taste very much of what ever had been added.
Also there is alcohol in the house but as has been said I know it is not for me so I don't touch it.
I was concerned about alcohol in food. Don't think I would cook with it at home but if is was in something when I was eating out I won't worry too much - savoury dishes I am thinking off. Wouldn't have alcohol in desserts as it would taste very much of what ever had been added.
Also there is alcohol in the house but as has been said I know it is not for me so I don't touch it.
Member
Thread Starter
Join Date: Jul 2012
Location: wales, uk
Posts: 43
Originally Posted by mecanix
Two months in my aunt popped a vodka soaked tomato in my mouth as a supprise (she did'nt know i'd given up) , Boy what a supprise !
For me it's about not deliberately seeking alcohol out and not getting a buzz from it . i suppose most fruits as soon as picked will start going off/fermenting and i'm not going to stop eating them , although i probaly wouldn't have a brandy soaked flaming christmass pudding .
M
For me it's about not deliberately seeking alcohol out and not getting a buzz from it . i suppose most fruits as soon as picked will start going off/fermenting and i'm not going to stop eating them , although i probaly wouldn't have a brandy soaked flaming christmass pudding .
M
Crazy Cat Lady
Join Date: Aug 2011
Location: Seattle, WA
Posts: 2,661
I make chicken marsala with marsala wine ans sherry. I cok it down and don't taste the alcohol. It's not a trigger for me so i don't consider it to be a problem. Yet i don't use mouthwash with alcohol.
Member
Join Date: Dec 2005
Location: Baton Rouge, La.
Posts: 15,231
Having alcohol of any kind available for me
to cook with, medicines such as cough syrup
to take for illness is too much of a temptation
and has no business in my home.
Even tho I have 21 yrs. sobriety, all it would
take is someone to pizz me off, spiritually low,
or just because to easily reach for poison that
would eventually kill me. One sip would never
be enough to satisfy my cravings for it. So why
play with fire?
to cook with, medicines such as cough syrup
to take for illness is too much of a temptation
and has no business in my home.
Even tho I have 21 yrs. sobriety, all it would
take is someone to pizz me off, spiritually low,
or just because to easily reach for poison that
would eventually kill me. One sip would never
be enough to satisfy my cravings for it. So why
play with fire?
Its_me_jen
Join Date: May 2004
Location: Salina, Ks
Posts: 8,547
Originally Posted by IndaMiricale
But fyi, to all it depends on how your cooking, because adding to sauce sorry to say doesnt cook off. In fact most times cooking with alcohol you dont burn it off. But keep in mind it is small amount. But feel free to look it up.
With that said, it's your recovery. You're going to get tons of different opinions on this, some of them very passionate. Bottom line, do what your gut tells you to do. You only have to be right with yourself.
Powerless over Alcohol
Join Date: May 2011
Location: Trudging the Road to Happy Destiny!
Posts: 4,018
Originally Posted by justhadenough
think Inda means wine-that's how I read it-not sure....
If you like just look up Alcohol Burn off Chart. And you get a understanding of what happens.
Now I am hungry :rotfxko so keep cooking all.
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