Alright guys, need some info on a good balsamic vinegar/glaze that doesn’t contain alcohol. I love the balsamic glaze on grilled chicken/salmon.
Also, when we cook anything alcoholic, the effects are evaporated and it is no longer intoxicating or anything. So is it still considered haram? Such as Red wine vinegar and stuff?
Re: balsamic vinegar-other alcoholic sauces
I am not going to make a haram or halal statement
it takes quite a bit of time for all alcohol to be cooked away.
so based on diff viewpoints, some dont use it at all, some will cook it long enough so it is burnt off...and it is much longer than you may think, and then some ppl dont care if residual alcohol is there.
Re: balsamic vinegar-other alcoholic sauces
okay so I maybe totally off here, but can't you make a balsamic vinegar glaze by reducing the balsamic vinegar.
I've never made it personally but I assume you can do something like this:
Add balsamic vinegar in a pot, boil it and then lower the heat a bit and simmer until it reduces to half its volume. To sweeten it you can add sugar (brown if you like) or honey.......that should be about it, unless you want to add certain spices.
Don't think alcohol is necessary.
Re: balsamic vinegar-other alcoholic sauces
I am not going to make a haram or halal statement
it takes quite a bit of time for all alcohol to be cooked away.
so based on diff viewpoints, some dont use it at all, some will cook it long enough so it is burnt off...and it is much longer than you may think, and then some ppl dont care if residual alcohol is there.
Yea but I read that if cooked on 100 degrees or more theres no residue of alcohol anymore. I guess have to read some chemistry for this
okay so I maybe totally off here, but can't you make a balsamic vinegar glaze by reducing the balsamic vinegar.
I've never made it personally but I assume you can do something like this:
Add balsamic vinegar in a pot, boil it and then lower the heat a bit and simmer until it reduces to half its volume. To sweeten it you can add sugar (brown if you like) or honey.......that should be about it, unless you want to add certain spices. Don't think alcohol is necessary.
Yea, but balsamic vinegar contains alcohol some say?
A vinegar is a vinegar and completely different than alcohols in terms of chemical formulation and structure. Once any drinking alcohol is turned into vinegar, it no longer has intoxicating properties that are associated with alcohol.
I am in a hurry right now but will share more info about it unless someone else volunteers to do so. You can also read up further on this topic yourself.
You are correct that alcohol evaporates after the food being cooked for a bit. It has little to do with 100 degrees since that is the boiling point of water. I had posted something here in the past about how long it takes to burn off certain types of alcoholic liquids while cooking. Others had too, so look it up if interested.
Re: balsamic vinegar-other alcoholic sauces
Like wishkamar posted - vinegar is not alcohol EVEN if the vinegar was alcohol at some point.
For example, to make vinegar from wine, the properties of the wine (the intoxicant nature) are changed - known as inquilab process.
A grape on its own is not haraam, but once the grape is fermented and made into alcohol (and thus being an intoxicant) does it become haraam. The same way, the alcohol if it is further processed and made into vinegar, it loses the intoxicant nature and will no longer be haraam.
So if you are asking about cooking with balsamic vinegar - that would be permissable.
PS. If you are looking to cook with an alcohol substitute, I posted this a while ago:
Re: balsamic vinegar-other alcoholic sauces
oh thanks for the awesome thread sehrysh!
I guess I'm just going to buy balsamic vinegar and make a glaze at home.