Alcohol in Cooking
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
Substitutions for Alcoholic Beverages in Recipes
Choose the substitute considering the sweetness of the dish
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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