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Alcohol and Cooking

Alcohol and Cooking

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by: FoFa Active Indicator LED Icon 17 OP 
~ 8 years ago   Jan 25, '16 11:39am  
It burns off, so what's the point? 4951
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friday1 Active Indicator LED Icon 9
~ 8 years ago   Jan 25, '16 12:10pm  
You look cool dumping it in there... I knew a guy that put beer on all his BBQ gave it that special twang.  4951
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deltadawn Active Indicator LED Icon 8
~ 8 years ago   Jan 25, '16 12:10pm  
Because some of us can't have the alcohol, but the flavor it imparts is good. Family has told me for years, that "all the alcohol cooked out," I try it and can immediately tell when it has not, and pay for it later. Nothing tastes good on it way back up the throat and out. Been this way since I was a child and there used to be alcohol in cough syrup, didn't take too many times before my mom figured it out. I've tried throughout the years, but my body just doesn't want it. 4951
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foxymama Active Indicator LED Icon 14
~ 8 years ago   Jan 25, '16 12:26pm  
I prefer to drink while I cook.  I rarely cook with alcohol.   In Louisiana there is a saying that in the time I it takes to drink two beers you will have the perfect roux.   4951
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CartmanUK35 Active Indicator LED Icon 4
~ 8 years ago   Jan 25, '16 4:09pm  
Well as it says it only cooks off to varying degrees depending on cooking method/time, but in addition to the flavour the alcohol provides foods contain certain flavour compounds which are only soluble in alcohol, so it brings more flavour out of the food, the same applies to both fat and water, to get all the flavours out of food all three are needed. 4951
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donnatella Active Indicator LED Icon 13 Forum Moderator
~ 8 years ago   Jan 25, '16 4:23pm  
It burns off, so what's the point?
From the looks of the chart, it's doesn't.  BTW, I almost always add red wine to pasta sauce.  4951
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