Would it be allowed for an Islaamic household to cook with things like cooking sherry or wine? When heated, the alcohol evaporates but the flavor is left in the food, no alcohol or its effects are left in the food. Serious replies please.
Re: Question abt Islaamic Cooking
Mamaof3, it really depends on who you ask, so the question should be for those to whom you will be serving the food.
I personally do not think there is anything wrong with it as you mentioned that alcohol evaporates but would feel awkward eating something cooked in wine.
Re: Question abt Islaamic Cooking
pardon my ignorance, but is there special cooking wine? It's not the same wine/beer used for drinking right?
as for ur quesiton, I'd just go with my gut feeling. I don't think there is a sin on you if you genuinely feel that you are cooking according to Islamic standards.
Re: Question abt Islaamic Cooking
personally, I would never use it. See if you can substitute it for something else.
Re: Question abt Islaamic Cooking
mama dear, it really depends on your school of thought and your family
personally, in my family, we do not eat anything that has been made with alcohol, b/c that's what my dad taught us-i dont know any hadeeths or anything on it tho
:)
Re: Question abt Islaamic Cooking
I am no expert on this subject , however technically when the end product does not contain alcohol it appears to be halaal.
example, alcohol is used to extract beta caratene which is then added to orange squash, and ribena also contains traces of alcohol. Hundreds of teh products we consume have been produced using some form of alcohol, which has then evaporated and the end product contains none.
Cider /wine vinegar are used freely!
I think the main issue here is that we (pak origin muslims)is that we have been conditioned to recoil from the very idea of anything alcoholic and to add it to food is an absolute no no.
I personally wouldnt use it, I use fruit juice.... you can get away with adding blackcherry to a blackforest gateaux instead of kirsch, orange or tropical juice to fruit pies and some times a little unsweetened grape juice to casseroles and bakes.
most of the time it doesnt really matter if you omit it, you can give the food a stronger depth of flavour by adding other flavourings like worcester sauce, soy, good quality stock powder cubes, vinegar and citrus juices............ ive been known to use Satsumas when I couldnt find anything else!
Re: Question abt Islaamic Cooking
Why would you want to do that in the first place?
Re: Question abt Islaamic Cooking
Umer, is your question why use alcohol in cooking? If yes, there are some great recipes that call for it - chicken marsala, coq-au-vin, steak diane just to name a few. While I'm sure you could make substitutes for the alchohol used in the recipes, it really wouldnt be the same.