Cooking

[utep99]

I have gotten rid of all fast food in my life. However I have one question. If a recipe calls for wine is it safe? I have heard do not worry about it because the alcohol cooks off. That does not sound right to me. Is cooking wine safe to use as a alternative to a dish that calls for wine?

[Hidden]

Hi

I'm not 100% on this but I did think the alcohol is cooked out . I'm sure others will help us with this.

I'm now awake as usual. I'm watching call the midwife from Sunday!! Take care Lynne

[SueGlenn]

Yes all the alcohol will cook off! Or just us broth!

[1football]

No it’s a myth unless you cook it out which could take 3 hours or more even then there could be a small amount left cooking a dish let’s say for 30mins with wine around 40% alcohol will be left after 3 hours around 5% left I was told this by a dietician but if am wrong please someone tell me as I do miss beef cooked in red wine 😜

[1football in reply to 1football]

Quick follow up.... I just googled food cooked with alcohol and it’s NOT alcohol free😥

[Hidden]

As far as I'm aware if you cook your red wine sauce for 30 seconds at a high temperature of 78 C - 178F all alcohol will be evaporated!

Good luck with your cooking

Shropshirelass

[AyrshireK]

1football is absolutely correct, when cooking with alcohol it isn't all burned off in cooking. As similar question was posted on here some years ago now which I researched answers for and posted links - search facility on here is hopeless so in the few minutes I have available this morning I haven't managed to locate the thread. But it is a myth that the alcohol completely burns off. Here's just one internet page discussing different methods and % left behind after cooking. oureverydaylife.com/long-al...

Katie

[CocoChannel]

en.m.wikipedia.org/wiki/Coo...

[Kristian]

I was told the same as 1 football. There will still be some alcohol remaining. Just leave our the wine from the recipe and just use a bit of additional stock if needed. It will taste slightly different but not in a bad way and should still be very tasty.

[Wass71]

Use grape juice, same flavour just sweeter. You can get white or red grape juice. I make cashew nut rissoles with mushroom sort of sauce. Instead of wine I use white grape juice for the liquid. I have also used alcohol free wine (my illness is not alcohol related, so I only avoid it as my liver is so unwell).

It works in that recipe. But others may be fine without. X

[GardenPixie in reply to Wass71]

This is the same as me, Ive just been diagnosed with PBC so will be avoiding cooking with wine or other alcohols from now on, just so my liver doesn't have to deal with it. Im not much of a drinker anyway, or rather I wasn't and definitely not now. Therefore, straight on the shopping list went alcohol free 'wine' as I do love slow cooked casseroles and sauces and several fav recipes use wine.

[Sydney04]

It's just my opinion (no evidence behind it!) but I just think it depends on how much you're using? I absolutely love cooking (it was a major hobby before i was ill) and I know for example some dishes, mainly slow cooking ones call for a bottle of red wine I would just avoid cooking them now as I doubt the alcohol will have burned off! 😞

[briccolone]

I experimented with this over Xmas as I wasn't drinking. If you take half a bottle of wine and cook until two thirds reduced you'll be left with a syrupy liquid which still contains residual alcohol of up to 3 % alcohol. Depends on the wine strength you started with. I could definitely detect it and when someone cooked me a chicken stew with cider it certainly upset my digestive system. I'm hyper sensitive to alcohol anyway- I've experienced this before with abstinence. I would use dried mushrooms to make useful sodium free stocks ..very tasty with strong depth of flavour.

[Fraoch4711]

I would use alcohol free wine as someone else has already suggested, shoul give you the same flavour