alcohol in cooking

[boobesque]

i dont like using alcohol when i cook as i am not a fan of the taste, can you use stock as a substitute or will this change the overall texture of the dish?

thanks

[Clanad]

I was about to say that the alcohol dissipates during the cooking process, which is mostly true. However, since alchol evaporates at about 170 degrees F, it's possible that not all of it will be gone unless the dish is simmered at least at that temperature for several minutes. One way we assure getting rid of the alcohol but retaining the taste of wine, etc., is to boil it in a seperate pan before adding to the dish.

[boobesque]

i dont like the tatse! thats why i need to know about using stock instead! lol

[nickmo]

Use designated cooking wines, which generally have lower alcohol content but retain the flavours. Achieved by filtration methods that reduce or remove the alcohol.

See http://www.cuisinewine.com for 1 example for chefs.

Depends on what taste you don't like. Brandy? Cider? Sake? beer? There are generally reasonable alternatives to get good results, but the point of an alcoholic ingredient unless it is the feature of the dish like a robust red wine in a proper coq au vin or the white wine in syllabub, or even flaming brandy on crepes, is to add a depth of flavour.

Certainly heating the alchohol will remove it but this also has effect on the constituent of the dish, so be a little cautious about leaving it out completely if you want an authentic result.

[nickmo]

I should add that cooking wine is just that.

Don't bother trying to drink it or serve it up to guests as it usually is seasoned as well as having the alcohol reduced/removed

Stock will assist as an option - make your own for the best flavour - but the concept of removing one ingredient which creates the roundness of a dish should be treated with care as it will unbalance the combination of flavours.

[boobesque]

i just dont like the actual taste of the wine, beer etc, its not the alcohol content as i do drink, but i wont eat any food that has alcohol in it for the fact that i just dont like it!

I think i will try it with stock as the recipe in mind is just a stew! hope it goes ok lol

[waimarie]

Hi Boobesque - Obviously it's the wine flavour you dislike so I would suggest a dash of lemon juice in white fish sauces instead of white wine.

Wine is not an essential ingredient in cookery as it is used solely for its particular flavour. Why not make up your own bouquet garni for the stew? In this way you can introduce your choice of flavours. Just tie up the herbs etc. in a piece of muslin and pop into the stew whilst cooking and remove when there is sufficient flavour.

[ursula62]

Usually wine is just added liquid. I use extra stock or water if I'm cooking for someone that doesn't like wine.

[nickmo]

Boo - Just re read your reply that you 'don't like the taste in cooking but you do drink'...........?

Are you sure its the flavour of wine, and not some other thing lurking in the meals that you don't like? How much wine or whatever do you use in cooking in a normal recipe? Too much of a good thing etc etc?

[Gef]

Lots of funny answers here. When any alcoholic drink is added during the cooking process, the food should be simmered until all of the alcohol has boiled away (a couple of minutes). It is not the alcohol that adds to the flavour but the other chemical in the red wine etc.

I do realise that there are some dishes which rely on their alcohol content such as a real trifle.