Cooking with alcohol and extended induction

[shapin_up]

Is it okay to cook with alcohol while on extended induction? I believe when cooking with alcohol, the alcohol actually evaporates. I found this recipe that looks really yummy but I want to make sure it is induction friendly. Could someone please look at the recipe and tell me if it is okay. Most of the marinade is going to be thrown away.

3 - 4 pounds beef tri-tip with most fat trimmed off (a little on the bottom side is good)
3 Tbsp tequila
2 Tbsp sesame oil
2 Tbsp Dijon mustard
1 Tbsp red wine vinegar
2 cloves minced garlic
1 tsp salt
1 tsp black pepper

Mix all marinade ingredients in a small bowl and place in a large zip-top bag with tri-tip. Marinate at least two hours before desired grilling time.
Grilling Method: Pre-heat gas grill to 400 degrees F. Place meat on grill top-side down for 3-4 minutes for nice grill marks. Flip over and reduce heat slightly - close lid, if possible. Cook for 20-25 minutes or until meat thermometer inserted in center reads 135-140 degrees F. for medium. Slice thin and enjoy.

[not2late]

Alcohol doesn't completely evaporate. Many factors are involved including the amount of alcohol, cooking time and the surface area of the cooking utensil.

Here's a link to an article by Robert Wolke, a chemist.

http://food4.epicurious.com/HyperNews/get/archive_swap19201-19300/19238.html

I waited until OWL to add any booze to my cooking.

[2big4mysize]

alcohol has to things in it one is the actual alcohol molecules which they now say do not all evaporate in the cooking and the other is carbs which stay behind in the finished product

your recipe is a marinate and not actually an ingredient. The concenses from all the l;ow carb cook book authurs is the carbs in the meat marinates stay in the marinate so if you don't baste your meat with it it should be fine. Dr Atkins in his cokbook called herbs flavoring but not actually being eatten as giving theior essence to th foods and didn't count them.

[goin2Bgood]

I make George Stella's Tequila Chicken on extended induction. It calls for 2 tablespoons of tequila. 2 tablespoons is an ounce, which breaks down to .24 ounces per serving. There's less than a carb in an ounce of tequila so I personally don't sweat it but that's my choice. There are a ton of recipes on the Atkins site that claim to be induction legal that call for wine and other liquor too.

[shapin_up]

Thank you all for your input, I am going to try the recipe tonight and see how it turns out.

[not2late]

alcohol has to things in it one is the actual alcohol molecules which they now say do not all evaporate in the cooking and the other is carbs which stay behind in the finished product

your recipe is a marinate and not actually an ingredient. The concenses from all the l;ow carb cook book authurs is the carbs in the meat marinates stay in the marinate so if you don't baste your meat with it it should be fine. Dr Atkins in his cokbook called herbs flavoring but not actually being eatten as giving theior essence to th foods and didn't count them.

I'm on the fence about that. Recovering alcoholics or people who are genetically sensitive(allergic) to alcohol are advised to avoid alcohol in all forms, even in cooking. I have family members who are allergic to alcohol and they have a reaction if they eat something marinaded in booze.

Herbs and spices have essential oils. So when they are added to a marinade, their oils are released and it's those oils that flavor the meat/vegetables.

Alcohol, on the other hand, denatures the proteins of the meat/vegetables, tenderizing it. How much of it is absorbed, I don't know. But if you are following the Induction, then alcohol is a no-no. Move onto OWL or a modified OWL and booze is yours to add.

[2big4mysize]

and for those of us with food allergies it only takes a minute amount to trigger a reaction as I learned from the soy used as the binder in my tiny thyriod med pill. alcohol allergies usually involves the componds left in the bottle as the flavors not the actual alcohol molecules themselves which are what effect the fat burning of Atkins.

Wine, as long as it does not contain salt (as most cooking wines do), can be used to marinate meats and add flavor to many cooked dishes. When wine is used in this context, the amount of added alcohol and sugar is negligible – furthermore, wine contains a number of health promoting phytochemicals and antioxidants.

from http://www.thepaleodiet.com/recipes.htm

[not2late]

I still have to look in Wolke's and McGee's books, but here is something about alcohol absorption into meats.

http://www.preparedfoods.com/CDA/ArticleInformation/features/BNP__Features__Item/0,1231,113029,00.html

The blend of olive oil, white wine, lemon juice, herbs and other seasonings favored by Chef Todd Downs fits the standard definition of a marinade. If it also sounds like vinaigrette-with three parts oil to one part acid-well, it is. But the mixture performs several chores when applied as a marinade. Penetrating only about 1/8 inch into the meat, the marinade flavors and crusts the surface when it is seared.