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Old 04-07-2008, 08:02 PM   #11
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Thanks again for all the repsonses. The primary concern with alcohol and medicine is that besides possibly having and enhancing effect or inhibiting effect on medications, the combination can also effect the liver and the stomach lining. I guess I'll look into the non-alcoholic wines and see how they taste. They might work. But I think I'll be holding off on the Guiness Beef Stew for a while.
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Old 04-12-2008, 04:17 PM   #12
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Just wanted close with an update. We saw the Dr last Thursday and he said it was okay to cook with wine / alcohol. A little now and then won't hurt. But I'll still err on the side of caution when I need to.

Thanks again everyone.
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Old 04-12-2008, 07:26 PM   #13
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This is a question many have for very good reasons. Many matters can determine the outcome also. A food chemist is a good source of info. The alcohol will form bonds with different chemicals in the foods such as tomatoes. While technically it is still there, it has changed its characteristics. One could "reactivate" it if one drank enough warm water and had little else in your stomach.

Long cook stews, especially those with tomato product should not be a problem. Sautees with pan sauces, many flambeed, may also be ok. (can always add a concase of tomato just in case!)

Items such as risotto say to add the wine to the aromatics and reduce before adding the rice and the broth. Should also be ok for many people.

Fondue, in which the wine is not boiled or reduced, may contain enough residual product to be problematic.

Whatever you choose to do, avoid salted cooking wines...poor flavor and way too much salt. One can use stock, dry ciders, dry white grape juice etc.

But remember, wine doesn't just add flavor, it enhances foods by releasing compounds that are alcohol soluble.
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Old 04-12-2008, 07:31 PM   #14
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For me, wine is medication!
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Old 04-13-2008, 02:25 AM   #15
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Quote:
Originally Posted by Fisher's Mom View Post
For me, wine is medication!

You and DW both!

For me... Blech!!
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