Originally Posted by Nicholas Mosher
I question the chart due to it's simplicity given the complexity and variables of the cooking processes it lists. What you're cooking, surface area of the fluid, stirring, rate of heat transfer and resultant evaporation, etc.
Of course I would never feed something to someone that they explicitly told me they do not consume (food or drink).
It does interest me how far some people would go though. How about things like Vanilla Extract, or foods that are prepared with or create trace amounts of alcohol such as Dijon Mustard, yeast-risen baked goods, most balsamic vinegars, beer battered items, etc.
For some things (such as peanut allergies) this trace issue can be deadly. I'm really curious what the limits are for alcohol.
Beer battered items are a no-brainer, but I think things like vanilla extract are used in such small quantities compared to the other ingredients that there is virtually no effect from alcohol.
Interestingly enough, only Grey Poupon has wine in it, of the brands available in US. Most French mustards do not contain wine! and balsamic vinegar is not in any way alcoholic. It is made from the must of the Trebbiano grapes, and is not aged as wine is. (I'm talking about the expensive stuff here. The $9.95 bottles most of us buy in US bear little to no resemblance to the real stuff.) Yeast-risen baked goods? In what way are they alcoholic? You are talking about virtually ALL breadstuffs here. Fermentation doesn't mean alcoholic. Cheese is a fermented product, as well as olives. Not alcoholic.