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Old 11-16-2005, 08:51 AM   #11
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Originally Posted by GB
In most cases this is not true. Here is a chart that will show you how much alcohol is actually left after cooking. You would be surprised at the amounts.
GB makes a good point, but there is one other thing to keep in mind when looking at those numbers - That's the percentage of ALCOHOL that remains.

On average, a cup of wine will only be about 12-14% alcohol by volume. So you end up looking at a percentage of a relatively small amount in most cases.

I bring this up because whenever this issue comes up, sometimes people forget to look at just why they're looking for alternatives. If you are seeking to avoid all alcohol, then this would be an issue. If you need to limit it, it may not be. If you have health concerns, it's probably best to ask your doctor.

Just one last footnote, if you really are looking to avoid all alcohol, make sure to avoid anything that uses active yeast (yes, I'm being serious). Yeast consume sugars and give off carbon dioxide and alcohol. So when your bread or doug rises, there are amounts of alcohol being created. Yes, this is taking it to the extreme, but I only mention it as a datapoint..

(What, y'all didn't think I had up and left, did ya?)


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Old 11-16-2005, 08:54 AM   #12
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Excellent points made by ronjohn as usual! Great to see you back buddy!

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Old 11-16-2005, 10:25 AM   #13
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The alcohol changes and joins other compounds during cooking as the water is boiled off. It's there in other forms, and as such it has other properties. But enough of chemistry.

THe question was a substitution not a justification. A light brine with stock, vinegar (cider or malt), brown sugar, salt and herbs would be great for many dishes. If the dish requires a sweet taste, then go with fruit juice.
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Old 11-30-2005, 01:08 PM   #14
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Originally Posted by marissa82
thanks for the warm welcome
yeah i usually simply ignore the wine bit and it comes out great, but i always wonder how much better it would taste if i added at least anything else...so i guess i'll go with stock
for some reason my mum always tells me to add vinegar instead of wine, i've never actually tried that, it sounds too out of place
what do u guys think abt that?
How about a wine vinegar?

And have you spoken to your local clergyman? While imbibing alcohol is frowned upon, would cooking with it be? I'd ask his advice since a LOT of the alcohol is burned off...

Finally, they do make virgin wines... You might want to look at them for cooking...

Commercial cooking wines contain no alcohol, since it would evaporate during cooking, and they are not fit or made for drinking.
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Old 12-04-2005, 08:52 PM   #15
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Question Hmmm... question....

So here is the scenerio... you are making pasta sauce.. you add all the usual ingrediants then you add the wine. And well you let it sit and simmer for the while you usually let it simmer for.

So... here is the question... boiling temp is 132 and alcohol boils away at what... in the 110 degree area I believe (help me with this, it's been a long time since organic chem). So ... here is the question... is it still wine? I mean, what is wine made after grape products after all. Wine is a fermented, ie alcoholic, juice. If you boil the fermented part away, what is left over?
I love to cook with wine... sometimes it even gets in the food

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Old 12-04-2005, 09:21 PM   #16
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Non alcoholic wine?
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Old 12-04-2005, 09:46 PM   #17
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While the alcohol will eventually cook off (though it takes a lot longer than originally believed), the remainng liquid is still wine. If you tasted it, you'd know it wasn't fresh squeezed grape juice.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 12-05-2005, 08:10 AM   #18
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You could try sparkling grape juice, or non-alconolic wine. Grape juice is generally much sweeter than wine, as the sugars have not fermented. If you want to use grape juice, get the unsweetened version if available, and if not, get the naturally sweetened juice.
All this talk of wine is making me thirsty...
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Old 12-05-2005, 09:20 AM   #19
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Can you use cooking wine? If yes, it is an okay substitute for some recipes. Maybe some fancy or balsamic vinegar could be used. Some times, I use grape or apple juice, some times there is nothing you can do, you need wine and then you'll have to avoid those recipes. Good luck, I know how you feel.
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Old 12-18-2005, 12:28 PM   #20
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Alcohol is a required flavour in a lot of foods, i.e Port and Stilton sauce, but unless cooking for 100 peple the amount reqired is mimimal, and with the chart I looked at the alcohol will be boiled off to a degree where only the flavour remains. After it is the flavour we want.

In the kitchen I use cooking wine, which is mostly de-alcoholised wine with some normal wine and salt in it. If you are picky about this then this is probably your best solution as practically all but a miniscule amount is left.

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