Monday, November 29, 2010

ALCOHOL IN COOKING

Alcohol Content and Substitutions
Contrary to what most people believe, and that includes most professionals, when using beer, wine or other alcoholic beverages in recipes, a lot of alcohol is left after cooking.      
Here are the facts from the Agricultural Research Service of the USDA (1989).        

Alcohol remaining after preparation:         
100% Immediate consumption  
70% Overnight storage
85% Boiling liquid, remove from heat  
75% flamed        

Alcohol remaining: baked or simmered:         
40% 15 min.  
35% 30 min.  
25% 1 hour  
20% 1.5 hour  
10% 2 hours  
5% 2.5 hours


SUGGESTED SUBSTITUTIONS FOR ALCOHOLIC BEVERAGES IN RECIPES
Choose the substitute considering the sweetness of the dish you are preparing.

White Wine substitutes in recipes
• Apple juice or carrot juice.
• Vegetable stock or Chicken stock straight or with a little white wine vinegar
• 1/2 cup rice vinegar and 1 tablespoon white grape juice.

Red Wine substitutes in recipes
• 1/2 cup of grape juice with 2 teaspoons of red wine vinegar.
• 1/2 cup water and 2 teaspoons of balsamic vinegar.
• Beef stock or chicken stock straight or with a little red wine vinegar.

Champagne substitutes in recipes
• Ginger ale, sparkling grape juice.

Brandy substitutes in recipes
• Apple juice, peach juice, white grape juice, pear juice.

Marsala substitutes in recipies
• Orange, peach or pear juice.

Orange Liqueur substitutes in recipes
• Frozen orange juice concentrate.

Beer substitutes in recipes
• Chicken broth, beef broth, ginger ale.

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