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this post was submitted on 11 Nov 2024
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Cooking
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It should, yes.
Also, while this is unlikely to appease your friend if you properly heat the wine during deglazing you'll cook off any alcohol. I see non-alcoholic cooking wines as being more useful to alcoholics that don't trust themselves having any booze in the house (though in that case I'd honestly suggest completely avoiding any taste of wine).
You lose as much alcohol as you do water, as they're chemically bound together.
Alcohol doesn't really cook out of a dish.
That's not true, otherwise distillation would be impossible. You lose some water along with the alcohol but not the same percentage of both.
Distillation isn't the same thing, because of controlled temps and the condensing process is a significant part of the separation.
For food you don't really cook out the alcohol.
Chemist cooks have tested this. The alcohol cooks out at very close to the same rate as water.
No, you don't.
They're chemically bound and evaporate together in food.
I don't have a link to it, but about a decade ago a chemist cook did some testing and demonstrated you lose alcohol at the same rate as the water (or so close as to not be able to see a difference).
In the end, alcohol doesn't "cook out" to any significant degree.
I'm calling bullshit, I never ever felt any of the effects of alcohol from eating anything cooked with it or as an additive. Secondly by adding energy in the form of heat you are breaking those hydrogen bonds which are mixing and rebonding with carbon and whatever else you cooking.
I'm not disagreeing with the overall idea of your statement, but you likely won't feel the effects of alcohol in food no matter what (jello shots would be an exception, possibly other foods absolutely drenched in alcohol). The amount added to food is so low to begin with your body will process it before you start to feel it, it works more as a flavor and fragrance enhancer.
But you're correct, water and alcohol don't evaporate at the same rate in cooking, you'd have to do some calculations that I'm not about to spend my time doing, to determine by how much. It ain't 1:1, but it also isn't 100:1.
Agreed. It's like worrying you'll fail a drug test because you walked by someone on the street and smelled weed.
Well you wouldn't, because it's so diluted. Imagine you're deglazing with half a cup, and half of that boils away. That leaves you with 60ml of 15% ABV which is 8 grams of alcohol. If this meal serves 4, the alcohol consumed by each person is 2g.
Compare this to a single shot of vodka, which contains 17.5g of pure alcohol. You would have to eat 9 portions to consume the equivalent of 1 shot, and if you do that, you probably won't be invited back.
Lol which do you think would have a higher percentage of increasing your b.a.c.? Eating one reasonable portion of vodka sauce pasta, or 5 minutes gargling with alcohol based mouthwash?
I'd rather gargle the pasta sauce
I have nicknamed you "the gargler"
Call bullshit all you want, researchers have confirmed this in a lab.
tHe lAb sTiLl deteCteD AlChOL YoU CAn't tAstE iT anD iT wOnT aFfEct yOu buT iTs ThErE!