[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Re: Cooking Without Wine

On Sat, 23 Jan 1999 17:06:12 -0500  fogt.lafountain@xxxxxxxxxxxxxxxx wrote:
> (1) the alcohol evaporates upon boiling;

Surprisingly, this isn't quite true.  It takes awhile for all the
alcohol to be evaporated out.  Here's some data I found long ago:

 From USDA, Agricultural Research Service, 1989:
---------------         -----------
100                     Immediate consumption
70                      Overnight storage
85                      Boiling liquid, removed from heat
75                      Flamed
                         Baked or simmered:
40                              15 minutes
35                              30 minutes
25                              1 hour
20                              1.5 hours
10                              2 hours

Another interesting fact about alcohol content in cooking: Although
most dealcoholized wines and beers have small amounts of alcohol still
in them (and usually say so on the packaging), this amount is similar
to that which naturally occurs in fruit juices, such as orange juice.
So, if one can handle the small amounts of alcohol that naturally
occur in many foods, again, such as in orange juice, then these
dealcoholized wines should also not be a problem.  YMMV.

Michelle Dick             artemis@xxxxxxxxx              East Palo Alto, CA