Andy M.
Certified Pretend Chef
What is the source for that chart?
Another member posted that chart some time ago and I saved it. I don't know the source but trust it's reliable because I trust the member who posted it.
What is the source for that chart?
What is the source for that chart?
I have to say I would not have thought to ask something like this. It just wouldn't have occurred to me that the small amount of wine I might use in a dish would have any real effect on a recovering alcoholic. Who knew?
With an alcoholic you have to consider the psychological effect as well. Just knowing there is alcohol in the food could cause problems for someone on the edge.
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.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.
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.