Alcohol in Cooking?
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Join Date: Dec 2014
Posts: 2,966
Originally Posted by Andagain 
I'm super into cooking and you know there's a bunch of dishes that I'm sad to let go, bolognese for example. But ultimately I think it would put my recovery in jeapordy so the way I think is there's a million other delicious things to cook which don't have alcohol and are no risk. However, this is alcohol itself, other products have trace amounts in them and I'm fine with that. I think there's a difference to some vinegar having 1 in 1000 of a unit in it and having a bottle of wine in my kitchen.
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Join Date: Jul 2017
Posts: 177
Originally Posted by Chilledice
I used to cook bolognese all the time, you don't have to put red wine in it 
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Join Date: Jul 2017
Posts: 177
Originally Posted by Dee74
Me too
I actually think dishes taste better without alcohol - gives the other flavours a chance to come through.
D
I actually think dishes taste better without alcohol - gives the other flavours a chance to come through.
D
Marcella Hazan has a famous tomato and butter sauce (she's the same chef I got my old ragu recipe from), which is literally just a can of plum tomatoes, an onion chopped in half then discarded at the end, a pinch of salt and sugar. Its the simplest, cheapest thing you can make but its amazing. So I might try that with some mince and see how it works in a lasagna =)
It will be very different, but I think it could work.
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Join Date: May 2013
Location: UK
Posts: 2,057
Originally Posted by Andagain
I'm a bit of a perfectionist in the kitchen so knowing I could improve it would bother me, so I've swapped it out for a spaghetti and meatballs recipe =)
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Join Date: May 2013
Location: UK
Posts: 2,057
Originally Posted by Andagain
This thread actually made me think and I've decided to play around with a new bolognese recipe.
Marcella Hazan has a famous tomato and butter sauce (she's the same chef I got my old ragu recipe from), which is literally just a can of plum tomatoes, an onion chopped in half then discarded at the end, a pinch of salt and sugar. Its the simplest, cheapest thing you can make but its amazing. So I might try that with some mince and see how it works in a lasagna =)
It will be very different, but I think it could work.
Marcella Hazan has a famous tomato and butter sauce (she's the same chef I got my old ragu recipe from), which is literally just a can of plum tomatoes, an onion chopped in half then discarded at the end, a pinch of salt and sugar. Its the simplest, cheapest thing you can make but its amazing. So I might try that with some mince and see how it works in a lasagna =)
It will be very different, but I think it could work.
Member
Join Date: Jul 2017
Posts: 177
Originally Posted by Chilledice
Try with bacon instead of mince....gives an awesome taste....just try it
Alcohol is overused in a lot of kitchens, using stuff like milk and even covering things like sausages in olive oil soaked cabbage can have a much more interesting and tasty effect.
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Join Date: Jan 2017
Location: Toronto
Posts: 268
I cook all the time. When a recipe calls for wine I simply opt for the non-alcohol version at the grocery shop. My main concern isn't the alcohol in the dish, it's the 3/4 of the bottle that DOESN'T go into the recipe left open that scares me. There are so many good substitutes that if you're worried, you should be able to find an alternate
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Join Date: Apr 2017
Posts: 145
I love to cook but have found ways around the alcohol in a dish. To cook with it, I'd have to buy it and then it would be in my home. WAY too tempting at this point in my 7 months of sobriety. If something were cooked FOR me, say chicken marsala, I'd probably eat it. But the "rum cake" and alcohol infused desserts? Nope. From what I can remember, they reek of alcohol flavor. Again, too much of a trigger. It really comes down to personal accountability, I think.
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Thread Starter
Join Date: Aug 2017
Posts: 51
Originally Posted by AnvilheadII
have you ever just tried the fondue without wine?? that seems like an option...........
I haven't yet but I intend to try a few different varieties without wine in the coming weeks!
My husband is a chef and he told me that non-alcohol varieties with apple juice can be prepared.
Will put to the test and report back!
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Thread Starter
Join Date: Aug 2017
Posts: 51
Originally Posted by LeeJane
I don't cook with alcohol nor eat foods containing it. To me it's all about the mind games my addicts brain would then start.
Is too tedious to get involved with that.
Is too tedious to get involved with that.
Very good point LeeJane.
I feel I would do the same.
I am totally OK with alcohol being in the house (ie: husband's beer, wine bottles) but once I cross the line into cooking with it, and handling the alcohol myself, I'm sure I would justify somehow/some way why one glass would "do no harm".
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Join Date: Dec 2012
Posts: 7,097
Originally Posted by Ina123
I cook all the time. When a recipe calls for wine I simply opt for the non-alcohol version at the grocery shop. My main concern isn't the alcohol in the dish, it's the 3/4 of the bottle that DOESN'T go into the recipe left open that scares me. There are so many good substitutes that if you're worried, you should be able to find an alternate
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Join Date: Jun 2012
Location: uk
Posts: 665
Originally Posted by SoberBlondie
Very good point LeeJane.
I feel I would do the same.
I am totally OK with alcohol being in the house (ie: husband's beer, wine bottles) but once I cross the line into cooking with it, and handling the alcohol myself, I'm sure I would justify somehow/some way why one glass would "do no harm".
I feel I would do the same.
I am totally OK with alcohol being in the house (ie: husband's beer, wine bottles) but once I cross the line into cooking with it, and handling the alcohol myself, I'm sure I would justify somehow/some way why one glass would "do no harm".
Oh we are so good at justifying things!
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