Do you cook with cooking wine?
Member
Thread Starter
Join Date: Aug 2014
Posts: 127
Do you cook with cooking wine?
I hope this isn't considered off topic. I was making chicken fried rice as I always do and realized that I always marinate the chicken first in some cooking wine. I know most of the alcohol evaporates during cooking. I never even thought about it, but 6 days into my sobriety, I'm kind of hyper-sensitive about all this. Honestly, I'm pretty certain I'll continue to use cooking wine, but, I was curious what others thought about it.
Sobriety is Traditional
Join Date: Dec 2012
Location: Orcas Island, Washington
Posts: 9,066
If you have it in the house and have no compulsion to drink it, by all means cook with it. I can keep vanilla extract in my home, but cooking wine would be too much of a temptation.
Member
Join Date: Sep 2013
Location: Wisconsin
Posts: 1,534
I have used regular wine in a few recipes without any triggers coming up. But I make sure to dump the remainder or give it to someone else to drink so it isn't hanging around.
I've also replaced white wine with chicken broth in several recipes and the food has tasted just as good. Couldn't tell the difference.
I think better safe than sorry is the way to go if you are at all uncertain!
I've also replaced white wine with chicken broth in several recipes and the food has tasted just as good. Couldn't tell the difference.
I think better safe than sorry is the way to go if you are at all uncertain!
Member
Join Date: Mar 2013
Location: Sussex UK
Posts: 112
Its an interesting topic. I was afraid to eat Xmas cake last year due to the alcohol content. I was given an Xmas cake from Selfridges last year and regifted it (Pure Seinfield talk) cos I didn't want any triggers. A lady I was in rehab with was catholic and she wouldn't take the wine for the same reason. Another girl in the same rehab had a father who was a vicar and he introduced non alcoholic wine into his church on behalf of his daughter.
~sb
Join Date: Jul 2011
Location: MD
Posts: 15,964
In terms of preparation methods and times, their results were as follows (all of these assume the temperature is above 173° F, which is the boiling point of alcohol; also, the size of dish and contents of the food mixture affect the results, so this is just a general guideline):
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%
Now, you might think from this that if you cooked the thing long enough, eventually the alcohol will all get cooked out. From a practical standpoint, this is more or less true. But if you are ever cooking for or are a recovering alcoholic, you’ll want to know, it’s not really true. There will always be some alcohol remaining as long as there is still any kind of moisture in whatever you are cooking. The reason behind this is that the alcohol binds with water and forms an azeotrope (mixture of two or more compounds where the ratio cannot be changed by simple distillation). So as you boil the azeotrope, the ratio of alcohol in the compound stays the same throughout the boiling process. So you will always retain some alcohol, unless you boil off all the liquid.
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%
Now, you might think from this that if you cooked the thing long enough, eventually the alcohol will all get cooked out. From a practical standpoint, this is more or less true. But if you are ever cooking for or are a recovering alcoholic, you’ll want to know, it’s not really true. There will always be some alcohol remaining as long as there is still any kind of moisture in whatever you are cooking. The reason behind this is that the alcohol binds with water and forms an azeotrope (mixture of two or more compounds where the ratio cannot be changed by simple distillation). So as you boil the azeotrope, the ratio of alcohol in the compound stays the same throughout the boiling process. So you will always retain some alcohol, unless you boil off all the liquid.
Administrator
Join Date: Aug 2003
Location: Dancing in the Light
Posts: 61,497
Alcohol does NOT all burn off.
This from US Department of Agriculture showing the amount of alcohol retained after cooking.
Alcohol Burn-off Chart
alcohol added to boiling liquid & removed from heat 85%
alcohol flamed 75%
no heat, stored overnight 70%
baked, 25 minutes, alcohol not stirred into mixture 45%
Baked/simmered dishes with alcohol stirred into mixture:
15 minutes cooking time 40%
30 minutes cooking time 35%
1 hour cooking time 25%
1.5 hours cooking time 20%
2 hours cooking time 10%
2.5 hours cooking time 5%
This from US Department of Agriculture showing the amount of alcohol retained after cooking.
Alcohol Burn-off Chart
alcohol added to boiling liquid & removed from heat 85%
alcohol flamed 75%
no heat, stored overnight 70%
baked, 25 minutes, alcohol not stirred into mixture 45%
Baked/simmered dishes with alcohol stirred into mixture:
15 minutes cooking time 40%
30 minutes cooking time 35%
1 hour cooking time 25%
1.5 hours cooking time 20%
2 hours cooking time 10%
2.5 hours cooking time 5%
Member
Join Date: Oct 2012
Location: Indiana
Posts: 64
I always use wine when making homemade pasta sauce or lasagna. I just buy a 4 pack of the mini bottles, only 1/2 cup to 3/4 cup goes into a big stockpot, and I give the rest to my husband. It doesn't trigger me, as I wouldn't drink wine to begin with.
Member
Join Date: Sep 2012
Location: Ireland
Posts: 25,826
I did consider this when I got Sober, the only way I thought I could do it was if I went and bought the mini bottles, as a full bottle in my kitchen only to be used for cooking would have been an issue, however then I considered I'd have to go to the alcohol aisle at the store to pick up this wine!!
. . . and so the whole idea was scrapped and I have never re opened the question since!!
. . . and so the whole idea was scrapped and I have never re opened the question since!!
Member
Join Date: Dec 2013
Location: Essex
Posts: 411
No, I don't
For recioes with wine I use red or white grape juice with (respectively) red or white wine vinegar.
For other kinds of recipes using spirits (e.g. cakes or deserts with rum or brandy) I leave the spirit out, or if the recipe is based on that for flavour, I make something else.
For myself, am an alcoholic of the allergy based variety. I don't therefore knowingly take alcohol in any form. Not even in the deodorant, toothpaste, shampoo, or should the need arisem the cough medicine I use! It just is not worth any potential consequences for me personally.
For recioes with wine I use red or white grape juice with (respectively) red or white wine vinegar.
For other kinds of recipes using spirits (e.g. cakes or deserts with rum or brandy) I leave the spirit out, or if the recipe is based on that for flavour, I make something else.
For myself, am an alcoholic of the allergy based variety. I don't therefore knowingly take alcohol in any form. Not even in the deodorant, toothpaste, shampoo, or should the need arisem the cough medicine I use! It just is not worth any potential consequences for me personally.
Member
Join Date: Jun 2014
Location: Florida
Posts: 554
Originally Posted by GotGrace 
I have used regular wine in a few recipes without any triggers coming up. But I make sure to dump the remainder or give it to someone else to drink so it isn't hanging around.
I've also replaced white wine with chicken broth in several recipes and the food has tasted just as good. Couldn't tell the difference.
I think better safe than sorry is the way to go if you are at all uncertain!
I've also replaced white wine with chicken broth in several recipes and the food has tasted just as good. Couldn't tell the difference.
I think better safe than sorry is the way to go if you are at all uncertain!
Guest
Join Date: Jun 2011
Location: The Deep South
Posts: 14,636
I don't dare to do it yet, and I'm not sure if I will. Wine was my drink of choice.
I've eaten rum raisin ice-cream with no problems. I keep vanilla extract and mouthwash around. No issues there.
There's just no way I could be ok with buying wine for any reason.
I've eaten rum raisin ice-cream with no problems. I keep vanilla extract and mouthwash around. No issues there.
There's just no way I could be ok with buying wine for any reason.
Do your best
Join Date: Aug 2014
Posts: 67,047
If I'm not honest then I'll be lying so here I go (a few know what I'm going to say) I have always had cider vinegar on salads as much as I have onion vinegar on my chips I have considered this but I can't stress this enough I have no I'll effect from this and that's me being totally honest I also have Chinese cooking wine that isn't for drinking but neither is alcohol gel I've never done that my sister says yets but I say if my sobriety was in my mind at anyway at risk I would do something about it like I done today that strenght gives me the heart to write this now
In all fairness I hardly use the Chinese 1 as I'm on a diet anyway that being said no I don't have I'll effect because of this
I knew writing this some will say relapse I've had all that from the start of my sobriety I respect everyone and I got sober somehow and I love it
If iI saw it as a risk I wouldn't do it
If you are not sure my advice is never attempt this as i didn't do it for that
It was more and I'm serious here OK I get it no drinking I'm not drinking but don't take my food from me
Ie chinese food and summer salads with cider vinegar
I wouldnt go near alcohol chocs, brandy sauce etc
Weird I know but I got sober like this I'm not advising or advocating I'm being honest I'm being me and that's all I can be
In all fairness I hardly use the Chinese 1 as I'm on a diet anyway that being said no I don't have I'll effect because of this
I knew writing this some will say relapse I've had all that from the start of my sobriety I respect everyone and I got sober somehow and I love it
If iI saw it as a risk I wouldn't do it
If you are not sure my advice is never attempt this as i didn't do it for that
It was more and I'm serious here OK I get it no drinking I'm not drinking but don't take my food from me
Ie chinese food and summer salads with cider vinegar
I wouldnt go near alcohol chocs, brandy sauce etc
Weird I know but I got sober like this I'm not advising or advocating I'm being honest I'm being me and that's all I can be
Member
Join Date: Mar 2012
Location: Wales UK
Posts: 859
I cook with wine I didn't for a time mostly I flame then in it goes. Flaming can be done with greater effect than stated by boiling then igniting, it then mainly goes into stews etc.
I dont worry about the alcohol content after boiling burning and diluting.
I wouldn't on the other hand eat my Grandmas sherry trifle or un cooked creams with spirits or fortified wine, anything that could give a warming alcohol feel.
I've never been drunk on lasagne .
It is worth thinking about even if just to question motives for having a bottle of wine etc
I miss one alcohol just for the food aspect and never drank it for alcohol.
A handfull of chocholate raisins and a sip of whisky was delicious.
I will never have it again as I don't drink alcohol. But I know to be weary, and it's just not worth the risk.
John.
I dont worry about the alcohol content after boiling burning and diluting.
I wouldn't on the other hand eat my Grandmas sherry trifle or un cooked creams with spirits or fortified wine, anything that could give a warming alcohol feel.
I've never been drunk on lasagne .
It is worth thinking about even if just to question motives for having a bottle of wine etc
I miss one alcohol just for the food aspect and never drank it for alcohol.
A handfull of chocholate raisins and a sip of whisky was delicious.
I will never have it again as I don't drink alcohol. But I know to be weary, and it's just not worth the risk.
John.
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