A REALLY STUPID QUESTION BUT IF YOU DON'T KNOW YOU DON'T KNOW

[sweetpea]

I am not the brightest pea in the pod but you don't know what you don't know.

You will probably take it that I am not the greatest chef either but one thing that has been puzzling me is when you put alcohol into a recipe doesn't it go once it has been cooked

Call me dense but I had always thought that although the food kept the aroma of whatever alcohol you put into a cooked recipe the alcohol content diminished once it had reached a certain temperature. For instance Beef in Beer is it AF once it has been cooked? Sorry to be so thick.

Obviously I know if you put sherry in a trifle that is exactly what you will be eating because it has not been cooked

Clarification for thick pea would be appreciated then when I am trying to be AF I know that I am being true to myself (that doesn't mean guzzling half the bottle before I put it in the recipe either)

LOL

Sweetpea xx

[lushy]

Yes, the majority of the alcohol is cooked out but not all. A VERY small amount is left behind so if you are a real stickler then you might want to find a substitute like chicken broth to cook with.

[luCKy]

Nothing wrong with vegetable broth!

[irishlady]

Duck soup is even nicer..

[Determinator]

oh behaaaaaaaave

alcohol evaporates at about 170 degrees as I recall.

[sweetpea]

Hi everyone

Thanks for the replies though I can't say I am much the wiser as there seems to be conflicting answers - I suppose that is why I put this post in originally

Any other replies would be greatly appreciated - though if in doubt I will leave it out - as you say chicken, vegetable broth or duck soup is very nice


LOL Sweetpea xx

[Determinator]

Sweetpea, your just fine if it's cooked at all.

but if it's too tempting to have an open container in the kitchen (I go bonkers sometimes)
then that's another thing to watch out for entirely and best to steer clear.

[chardan-not]

As someone stated earlier, alcohol has a very low 'flash point'. It doesn't take much heat to burn off whatever amount is present when cooking. It does literally evaporate like steam. Using alcoholic beverages for flavor isn't so much dependent of the flavor of alcohol, but more on the primary 'flavor' of the original ingredient before it was distilled. (The distillation process is also what concentrates flavors so nicely in the process). Rum, bourbon, tequila etc will still have that 'taste' even when there is no hint of alcohol present.
If it were me tho - I would only buy a tiny 'nippy' bottle of what ever I was using for the food and throw the rest away (or cook double/triple batch of what ever I was making then freeze or can) lest one be tempted to 'finish off the bottle'!

[zige]

Hi sweetpea
Why set yourself up to use alcohol in cooking,isn't it what you are trying to get away from, for sobriety.they say it boils out when you cook it.if i knew it was in my food i would pass.but then again thats my program. have a nice night sweet pea and you do have my support in anything you do GB (ME).

[zige]

Sweetpea
any question you have is not stupid.we are here for you Always (allways).have a nice night.(me).