Use of alcohol in cooking

[TaffyW]

For those incorrectly stating the alcohol would cook off..... According to the U.S. Department of Agriculture (USDA), baked or simmered dishes that contain alcohol will retain 40% of the original amount after 15 minutes of cooking, 35% after 30 minutes and 25% after an hour. But there’s no point at which all of the alcohol disappears. Baking or simmering an alcohol-containing dish for 2.5 hours will still leave 5% of the alcohol content behind.

This is also backed up by UK scientific studies.

and your point is?

That we will die from a splash of wine in a risotto?

That the sherry in the slice of cake will put you over the safe driving limit ?

Who has been incorrectly telling you this? Tell them to their face not skulk about on the Internet with your gotcha.

FFS what's with all the anti alcohol bots on here today

Perhaps because people might accidentally serve alcohol to people who can’t have it? Seems worth knowing.

Cool

Vinegar contains 0.2% alcohol. Fresh orange juice contains up to 0.5%. The amount left in a cooked dish after adding a splash of wine is really negligible.

Perhaps because people might accidentally serve alcohol to people who can’t have it? Seems worth knowing.

Can't have it because allergic? They probably shouldn't have the dish anyway.

Can't have it for some other reason? Unlikely to be enough for them to notice. If worried, don't have it.

Personally I think a glug of red is very welcome in bolognese.

https://www.mumsnet.com/talk/am_i_being_unreasonable/3275892-Can-I-put-red-wine-in-my-SpagBol

you are referring to a 6 year old post

fm actual l

It'll cook right out. 👌

Use red wine vinegar instead. Just a much smaller amount.

Yabu

I think most people who were cooking for someone who was either allergic to alcohol or didn’t drink for religious reasons wouldn’t put any alcohol in the food anyway?

The amount of alcohol left in a 6 year old's serving of spagbol is so much less than their glass of orange juice left out on the side in the summer, that I can't summon the will to worry personally.

So what?

The amount of alcohol put into food when cooking is harmless, which surely means any amount remaining is.... also harmless? If you don't want your food cooked with alcohol, ask that your food isn't cooked with alcohol.

I'm sensing a crusade against alcohol may be brewing (no pun intended). It's not the alcohol that's the issue anyway, it's the person drinking it.

As a previous poster said, if you were cooking for someone with an allergy or a drink problem then you probably wouldn't use alcohol. If it's you with the problem and you're eating out, it's your responsibility to ask if the food is cooked with alcohol.

Common sense really

I think you missed the bit about your point

Ok.
I don’t know what response you are wanting. I usually add a slug of what I’m drinking.

Watch some Keith Floyd and see how it works.

If you chuck a glass or two of red wine into a big spaghetti bolognese that going to have between 4 and 8 servings, you are realistically serving far less than a quarter of the alcohol volume of a single glass, as some of it does cook off. A portion of bolognese would therefore contain about the same amount of alcohol as an orange juice or a yogurt.

Oh that's interesting. I'll add more in future. I'd assumed it was just a waste of good booze.

If it's like of the other eleventy billion alcohol bashing threads on here today the OP won't be back

😆

Seems like a case of sour grapes.

Great. I now fancy braised lab shanks which I marinate in a whole bottle of red overnight before adding some chopped onion and rosemary sprigs. It's delish.

Presumably the OP wishes to wag her finger at pregnant women for putting their unborn children in extreme peril.

Or summat.