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Old 10-14-2005, 09:21 AM   #11
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usually liqueurs etc. burn at more than 40Vol%... if you use this for a marinade, you don't have to fear anything, because of all the other ingridients which dilutes the Alc.I always have a cover for the pan near by me, just in case something should happen, which never has yet...*knockonwood*
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Old 10-15-2005, 01:20 PM   #12
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Originally Posted by kitchenelf
And just another note - NEVER wear long, flowy sleeves of any kind while adding alcohol to a pan. The alcohol will flame up very quickly and can catch them on fire.
Actually, wearing any kind of very loose clothing when near a strong heat source is unwise. My mother caught the sleeve of her flannel PJ's on fire just cooking pancakes (no alcohol or fat involved) one morning about 40 years ago. It was put out fast enough that she wasn't hurt, and we all learned an easy but dramatic lesson from it.
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Old 10-15-2005, 01:35 PM   #13
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im loving this!

Thanks to everyone for the advice.

I searched and searched the net an article or SOMEthing that'd answer my question but nothing beat reading about everyone's personal experiences (although urmainiac's Hormel article link was great).

Now that my fears have subsided, I'm gonna change out of my flannel PJs and hit up the liquor store as soon I finish this post...

Got any simple and elegant wine/spirit-based recipe ideas to help me get started?
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Old 10-15-2005, 02:29 PM   #14
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Originally Posted by lawchick04
Thanks to everyone for the advice.

I searched and searched the net an article or SOMEthing that'd answer my question but nothing beat reading about everyone's personal experiences (although urmainiac's Hormel article link was great).

Now that my fears have subsided, I'm gonna change out of my flannel PJs and hit up the liquor store as soon I finish this post...

Got any simple and elegant wine/spirit-based recipe ideas to help me get started?
BTW, in resonse to your original question, cooking with wine is easy and quite safe. I do so all the time. If you like mushrooms, I have an easy, quick method for them.

Sliced mushrooms ( At least one cup raw per serving desired they will shrink while cooking. If you like mushrooms as much as my wife and I do, no serving size is too large )
I first saute ( at medium to medium high heat) a teaspoon or so of finely chopped garlic in olive oil and butter (sometimes I add a couple of tablespoons of chopped shallots too, if I have them on hand), cook these for about 3 minutes (the garlic should be no more than just a light golden color). Then add the mushrooms to the pan and toss and cook till they are nearly done (about 3-5 minutes). Pour in about 1/2 to 3/4 cup of white wine (chablis or chardonnay is what I use). Cook for a couple of minutes more and serve as a side dish or over steak or grilled chicken. It can be done with red wine too, i just prefer white...

As you can see, the amounts I list are somewhat vague, as I've always done this by feel, never with a recipe, so I'm just guestimating on most of it. It's pretty hard to mess this one up though, so just play with it till you get what you like.
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Old 10-15-2005, 03:34 PM   #15
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Thumbs up yum-may!

I too am a mushroom lover and will be trying this RPCookin's recipe very soon. In fact, there's some chardonnay in the fridge from last night...
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Old 10-15-2005, 06:03 PM   #16
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Yeah... it actually takes some effort to ignite the alcohol in a dish so you would have to be pretty careless for it to happen on it's own. Avoid tilting the pan into the flames because the spattering oil will light up like a flair and provide enough heat to turn it into a ball of flames. If this does happen just put the lid back on the pan... or pretend you did it on purpose. If you gently put down the pan there should be no risk of anything happening (I ignite my chinese cooking wine all the time).
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Old 10-16-2005, 01:20 PM   #17
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I do something like RP's mushroom recipe except that I use brandy and flambee them. Very yummy.
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Old 11-18-2005, 12:34 AM   #18
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Hmmm ... when using distilled alcohol on a gas stove, I've had it ignite from other burners when I'd turned off the burner under the pan in which I was cooking. Leaned quickly to take it away from the stove (just pick the pan away from the stove with a half-turn if I was pouring in brandy, whiskey, etc, when I had any burners going on the stove if I didn't want a flame. After puring the alcohol into the pan, I'd turn back). As others have said, the 100% best peice of advice is to keep a lid large enough to fit over any pan on the counter next to the stove.
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Old 11-18-2005, 07:10 AM   #19
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Quote:
Originally Posted by Claire
Hmmm ... when using distilled alcohol on a gas stove, I've had it ignite from other burners when I'd turned off the burner under the pan in which I was cooking. Leaned quickly to take it away from the stove (just pick the pan away from the stove with a half-turn if I was pouring in brandy, whiskey, etc, when I had any burners going on the stove if I didn't want a flame. After puring the alcohol into the pan, I'd turn back). As others have said, the 100% best peice of advice is to keep a lid large enough to fit over any pan on the counter next to the stove.
Good pointe Claire!

When you add heat to alcohol (about 180F is close to the magic temp) it begins to vaporize off en masse. What's happening is actually the first part of distilling again - it's just that the cooks aren't collecting and cooling the vapors.

Alcohol vapor is HIGHLY flamable. Not that I uh, have any experience with that...

John
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Old 11-18-2005, 12:15 PM   #20
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Quote:
Originally Posted by RPCookin
Actually, wearing any kind of very loose clothing when near a strong heat source is unwise. My mother caught the sleeve of her flannel PJ's on fire just cooking pancakes (no alcohol or fat involved) one morning about 40 years ago. It was put out fast enough that she wasn't hurt, and we all learned an easy but dramatic lesson from it.
Good point. Same happened here - w/o alcohol. I had a small fire extinguisher in my old home, close to the kitchen - wall mountable. I keep trying to remember to get another.

Wear loose clothing... but wear some clothes - OUCH! Or at least an apron.
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