Question about Cooking with Alcohol

17 years ago

I was wondering if you do/don't? When?

And if you don't want to use alcohol in cooking, what do you do for extracts?--they're actually HIGHER in alcohol than many liqueurs.

While I don't drink very often, because I don't like the taste of most alcoholic beverages, I do use wines, liqueurs, etc in cooking. I've never particularly worried about my dd eating my food, when she was little (one year, when she was 10, she made a dessert with strawberry liqueur in it for the state fair--I got some comments about a child cooking with alcohol, BUT her recipe was one of the 10 selected for the Grand Competition that year).

Then, if someone is ethically opposed to alcohol in food, what about the fact that extracts are alcohol-based. My Almond extract states it's 30% alcohol, I make my vanilla with 80% proof vodka, so that's 40%. The bottle of Kamora I have in my kitchen states it's only 20% alcohol.

Generally, I figure, with most extracts, wines, liqueurs, they're used in such small amounts that there's little alcohol in a single serving, AND if the recipe is cooked, most of it evaporates, anyway.

The one exception I make is when a particular friend is coming over to eat. He's a recovering alcoholic, and doesn't even want any alcoholic ingredients in his food, and of course, I respect that.

Just wondered about others take on cooking with alcoholic ingredients (including extracts)

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Comments (13)

OklaMoni
17 years ago
Like you, I leave it out when my recovering alcoholic friend comes over. But I honestly don't cook with booze very often.

Moni
monica_pa Grieves
17 years ago
I rarely drink alcoholic drinks, but I do cook with alcohol.
For those who can't drink alcohol (due to medications or addiction), alcohol evaporates in cooking at high temps.

One Christmas, I made Scotch lollipops, using a malt scotch taffy recipe. Brought them into work, and the guys loved them, but couldn't figure out the taste. They were so suprised to hear that it was Scotch, minus the alcohol !

As for using alcohol uncooked, I don't.
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quilly
17 years ago
My neighbor is a counselor who treats alcoholics and we actually had a discussion about this topic. He said that even though pure alcohol boils at 173 degrees the USDA reports that depending on what type of alcohol is used and the cooking method anywhere from 5 % to 80% of the alcohol remains. So if you are cooking for someone who avoids alcohol you can't use it at all.

We don't drink and I never got in the habit of using it as a flavoring. Maybe that's why I love ordering Veal Marsala when I'm at a nice restaurant.
quilly
17 years ago
I forgot to add that I do use vanilla and almond flavoring when I bake. I'm not opposed to alcohol for any particular reason.
stargazzer
17 years ago
I've never used it, but not because I am against it. I just don't cook very fancy. I was raised on good old fashion food and that's what I cooked all of my life.
donna_loomis
17 years ago
DH was a recovering alcoholic before I met him. I never had a problem with alcohol, but out of respect (and concern) for him, I gave it up completely.
When a recipe called for alcohol I either substituted chicken or beef stock, or if that was not appropriate, I bought Fre, an alcohol free wine. Then, a few years ago I asked if he thought it would be a problem to actually use wine. He said he thought it would be fine. So, now I use alcohol in a few of my dishes. I'd say about twice a month. It has never been a problem for him. As for extracts, I agree that the amount used is so minimal that it hasn't been a problem either.
uxorial
17 years ago
I love to cook with wine...sometimes I even put it in the food!

Seriously though, one of my favorite dishes is beef bourgionne, which has an entire bottle of wine in it! And I have at least three cookbooks that are devoted to cooking with beer (DH makes beer and wine).

So yeah, I use alcohol when I cook, but not very often, and almost always in dishes in which you can't taste the alcohol itself. I don't like "boozy" food, like rum cakes or those chocolates filled with liquer.

I've never had a dinner guest request no alcohol in their food, but I of course would respect that if asked.
jannie
17 years ago
I always add a big splash of red wine when I make spaghetti sauce. And I like to use extracts hen I bake cookies or cakes. Vanilla, lemon, orange, butter, mint. Alcohol gives things a nice flavor, but you never taste the actual alcohol. I think it's just the liquid that holds the flavor molecules. I do like vodka sauce on pasta, my daughter has a good recipe.
catlady15
17 years ago
I am glad you started this post.I want to try " Beer Fried Green beans.The Neely's was cooking them other day.She use a beer to make the batter alone with flour.Does anyone have a suggestion what I can use?Greg said he would go and pick up a beer since the alcohol cooks off.I said well do not do that because Bro Nick [Our pastor]might see when you come out and ask what you have.Or he may see you coming out of the State Store.LOL.Greg said Ms.Toni(our pastor's wife]might want to try the recipe herself.LOL.But in case we do not use the beer what can I use?They sound so good.Thanks
azzalea
Original Author
17 years ago
What kind of flour? All purpose or self-rising? If the recipe you saw called for all purpose flour, part of the reason for the beer was no doubt the carbonation, for leavening. So if you don't want to use actual beer, you might try something like ginger ale or 7-up, depending upon which flavor you'd prefer with your green beans
cynic
17 years ago
My chili wouldn't be the same without the beer in it. Beer tenderizes ribs nicely when braised in it. Beer bread is wonderful stuff. Beer battered onion rings and fish wouldn't be the same. And other things too. It's true that not all the alcohol evaporates out as is the theory, but in reality it doesn't matter. Look what's in cold remedies (remember the saying, flood a cold and drown a fever) and other things. If someone is an alcoholic it doesn't mean they can't eat something with alcohol in it. It means they're a soak and don't stop drinking when they start. They're not going to go on a bender after eating a bowl of chili, especially when they don't know what's in it. (There, that's bound to get someone's knickers in a knot.) If someone has a TRUE allergy to alcohol, though I've never heard of an actual case, that could be different. The point made about extracts is totally valid. Can't eat braised ribs but can eat something with vanilla extract, rum balls, etc. Shows you just how much is in the mind.
compumom
17 years ago
You might also want to get some Verjus as an alcohol substitute. It's also made from green grapes or crabapples and can be used as an alcohol substitute. If you get the right brand (I like Terra), it's yummy!

Here is a link that might be useful: Verjus
sushipup1
17 years ago
There are a number of palatable non-alcoholic beers.

Question about Cooking with Alcohol

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OklaMoni

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