Originally Posted by Goodweed of the North
Well then, I guess what I've been making all these years is Korean BBQ. I don't use alcohol in anything that is to be ingested. It's personal choice thing. So that means I won't be using Saki or Mirin. But that's Ok, 'cause what I make tastes great. And that's all I'm looking for.
Seeeeeya; Goodweed of the North
For anyone who does not want or can not consume alcohol. I agree don't use it in cooking. I see a lot of debate about how much is left after cooking. I don't agree that it all gets cooked off. How much is left? Without a lab test who knows.