Alcohol buring off while cooking? Is it a myth?

[diwana]

Re: Alcohol buring off while cooking? Is it a myth?

@goddamniamsoawesome

Adds a certain flavour.

But as to your question Reha, it does not evaporate completely. I’ve read articles online that state about 3% to 5% alcohol still remaining after a few hours of cooking.

Also, I would abstain 100% to start off with.

**Since alcohol is tasteless, then there is no need for adding ‘alcoholic’ drinks to food. **

I mean if flavor is all what is intended then use flavor, rather than trying to and making fool those who like to abstain from alcohol.

Those people who fall for this trap after knowing that alcoholic drink was used to prepare their meal are really stupid and dumb by falling for ‘adding to flavor’ notion.

Come one,… this is a trick/gimmick restaurants play with people to make it look like the food cooked with alcoholic beverage is something cool-n- out-a-world…so they will be happy to pay the ludicrously jacked up price for the meal and go home proud that they had 'beer battered chicken or had anything cooked with wine.

There is no shortage of stupid people who love to pay for false advertisement and glamor.

Agree with rest of your post.

@coolgirl

This is good to know because I was invited to dinner with our coworkers and the food was preordered. Later when I went to the website to look at what I had it did say it had wine in it. I thought the wine probably burned off but it’s good to know for future. Thanks for sharing!

Lesson: Never eat something YOU YOURSELF did not choose to order. Be firm and do not fall in to trap. If you eat willingly whatever someone ordered, then there is no need to blame others. Right?

@nadeemnirvana

good point. alcohol is the by product of yeast “eating” any sugar. put some sugar(any form of sugar/dextrose/fruit) water and yeast together will make alcohol.

alcohol burns off from 78 degrees upwards. obviously you need to give it time at that temp to let it all evaporate. it will evaporate off at lower temperatures but slowly.

if you dont want to add alcohol to your sauce you can get rum/whisky or other drink flavoring/essence/extract (which is 100% non alcoholic).

also aliitle bit of red wine never hurt anyone infact it is ment to be good for your heart.

Do you know the few studies on it were paid for by the wine companies and those were mostly done in France …the wine country ?