Alcohol-free recipes

[MyOwnWoman]

Just ran across this, in case you're interested... (didn't check it out for quality)

Jim Barricks Alcohol-Free Recipes

[The Londoner]

Thanks for this MOW what with Quinoa and AF recipes,you really are on the ball!

A question for everyone!

Yesterday I went to a local gastropub here in London ,the menu included "beer battered" fish which got me to thinking about using alcohol in recipes-is the alcohol content always removed during the cooking process? When you add a glass of wine to a casserole for example, does that mean you consume alcohol? Also Bach Rescue Remedy is "carried" in alcohol-does that count as alcohol intake? Then there is Cider, Wine and Sherry vinegars? Surely non-alcoholic? Etc etc
Help!
Anna

[meditation mama]

Hi Londoner!

I do a lot of cooking and use "cooking wines". I know that the alcohol cooks out of recipes, as long as it is used while in the hot cooking period. Some alcohols in deserts and baked dishes don't get hot enought to disolve the alcohol, or will be used afterwards and thus the alcohol still remains. A good rule of thumb is that your food needs to be at a very hot, boiling temp to dilute the alcohol. In regards to Wine vinegars, that alcohol is still there in most cases, but it will tell you on the bottle in a % form if it is. I don't count is as alcohol as I don't "drink" it.. I know some alcoholics that have "cheated" by buying cough syrup or vanilla extract! I think it is all in the way you consume it - make sense? As for your tincture (Bach Remedy), you can add that to a very hot cup of tea and let it sit for 5 minutes, and the alcohol will be gone. A lot of tinctures come in both alcohol or glycerine carriers as the manufacturers know this can be a problem. Some of the true/pure ones don't becasue when you take with an alcohol base it dialates the blood vessels, thus driving that product into your system very quickly. I still use many tinctures with an alcohol base. It is only a problem if it triggers you to drink - doesn't me. So if you can take them in that form it is best, but if not, look for the glycerine.

Hope this is somewhat helpful!

Namaste,

MM

[The Londoner]

Very Helpful MM thank you
Annax

[slightlysuze]

Anna please stop being so spooky....I was thinking about that very thing the other day!

I put red wine into my aubergine casserole and was wondering if there was any alcohol content left....I doubt it, but wasn't sure. It never tastes of wine, I think it justs adds a roundness to the flavour

I've never thought about the Bach remedies having alcohol.....I'm sure there's not enough to make any difference.


Suze x

[satori]

Alcohol boils (and therefore evaporates off) at a lower temperature than water - so - if in the cooking process, the temperature gets to the boiling point of water (100 deg c approximately - depandent on altitude etc etc etc) there will be no alcohol left
(unless you have poured in 10 literes of alcohol and then brought it to 100 degrees for 30 seconds! )


So - in the usual course of events - no alcohol will be left in your cooked dishes.

Cold stuff like desserts are different - alcohol laced sponge in cold desserts for example would retain all the alcohol.

Satori
xxx

[The Londoner]

thanks guys