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Old 09-28-2008, 10:03 PM   #1
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Cooking with beer wine and liquor?

Is this wrong? I cook with all of these, not because of the alcohol that gets burned off, but because of the interesting sugars in these fine liquids?

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Old 09-28-2008, 10:25 PM   #2
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Nothing wromg with that.
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Old 09-28-2008, 11:02 PM   #3
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Nothing wromg with that.
I don't think so either. I cooked for a church event last weekend, and on the menu was a "red wine" glaze. People would not eat it because they thought there was alcohol in it?
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Old 09-28-2008, 11:06 PM   #4
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Well those people are right. There was alcohol in it. The alcohol does not cook out the way a lot of people think. There will always be some alcohol remaining. Even if you flambe a dish there will be a surprising amount left. Check out this chart.

I love cooking with alcohol. When used appropriately it can really add something great.
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Old 09-28-2008, 11:10 PM   #5
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Ditto what GB said. I hope the food was eaten by someone, at least.
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Old 09-28-2008, 11:35 PM   #6
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Thanks for the chart, that's actually nice to see. I knew alcohol didn't completely get removed at cooking temperatures, but I guess my point was more, how do you cook with alcohol to people who do not drink alcohol? I find alcohol an essential cooking ingredient!
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Old 09-28-2008, 11:39 PM   #7
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Quote:
Originally Posted by hyperpotato View Post
Thanks for the chart, that's actually nice to see. I knew alcohol didn't completely get removed at cooking temperatures, but I guess my point was more, how do you cook with alcohol to people who do not drink alcohol? I find alcohol an essential cooking ingredient!
There are people who will gladly eat something cooked with alcohol even though they don't drink it because they know what it adds to a dish. SOME, but not all - especially recovering alcoholics - you mustn't put them through that. Something tells me you know that already. HOWEVER, cooking for a dinner served at certain churches is a different thing.
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