Cooking with alcohol

[MrsT84]

Hi,

My husband has cirrhosis, where do I stand on using alcohol in cooking? It's one of those things I forget to ask the consultant whenever we go. Does anybody know if I'm ok to switch to v. low alcohol alternatives such a low alcohol red wine for beef bourguignon, or if I need to ditch these recipes all together?

Thanks

[AyrshireK]

I found this page which details how cooking affects alcohol - it doesn't ever remove it altogether so alternatives might be better ( the page contains suggestions for alternatives too). Might also be worth checking with consultant next time.

bsciresourcecenter.com/prod...

Hope it is of use.

Katie

[MrsT84 in reply to AyrshireK]

Thank you very much, I'll ask next time we're there. All intelligent thoughts seem to go out of my brain when we are there.

[AyrshireK in reply to MrsT84]

My hubby and I sit down in the days leading up to consultations and make a list of questions we want to ask and we make sure we go through them all before leaving and I note down the answers so hubby and I can go over them (often repeatedly) afterwards. You have to absolutely make the most of consultations.

Wishing you both all the very best.

Katie x

[briccolone]

I remember a couple of years back weaning myself off alcohol and my liver became hypersensitive for a while and dishes cooked in wine made me feel ill. I used to use wine a lot in cooking-you could try beer/cider has these have much lower levels of alcohol to start with. Try playing with the zero alcohol wines/beers as they may work quite well.

[MrsT84]

Thanks for the help guys, I just want to make sure I'm doing my best to help my hubby with getting better.

xXx

[Hidden]

I wouldn't do it at all I did not have alcohol related liver disease, but pre transplant I was told not to ever touch alcohol again. I refused to sign a document to this effect, but I gave my word and I will keep it.

There are plenty of tasty recipes out there that don't need alcohol so why take the risk.

[chynablue]

Wow! I always heard that the alcohol was burned off and evaporated when it was used in cooking. AyrshireK's link says alcohol flamed retains 75% of the alcohol added to a dish! I am so glad I read this! I would have never known otherwise.