Wine for cooking?

[Buddyjay]

Since the alcohol burns off during cooking, is it ok to use wine for braising. How about if you are on first wrung of OWL?

[ConfusedAndNeedHelp]

Re: Wine for cooking?

Good question! I would like to know as well, because I love meats braised in wine.

[Grant]

Re: Wine for cooking?

Sorry, I don't know the answer to your question BUT I did want to mention that "alcohol burns off during cooking" isn't actually true (well OK, it's partly true) though it is a very commonly held belief. Here's an interesting chart that shows how much alcohol is remaining after various types of cooking:

Preparation Method/Percent of Alcohol Retained

alcohol added to boiling liquid & removed from heat/85%
alcohol flamed/75%
no heat, stored overnight/70%
baked, 25 minutes alcohol not stirred into mixture/45%

baked/simmered, alcohol stirred into mixture:
15 minutes/40%
30 minutes/35%
1 hour/25%
1.5 hours/20%
2 hours/10%
2.5 hours/5%

[Buddyjay]

Re: Wine for cooking?

Does the chart hold true if alcohol is ignited? Once the flame is out, wouldn't that dictate that the alcohol is all gone? Or does it go out when it falls to a certain percentage?

[biogeek]

Re: Wine for cooking?

You would think that, but even if you flambe something, most of the alcohol still remains. If you go to the US Dept of Agriculture's website, you'll see a list very similar to what Grant posted.

In your braise, you add the wine, stir, and then ignite it? Only the alcohol that was at the surface would burn, leaving the rest of the wine in your dish with its alcohol content. However, in a braise, one of its good points is that it has a long, slow cooking time. The longer alcohol is heated, not necessarily flamed, the more alcohol becomes evaporated. Does that make sense?

You'll still have to count the carb content of the wine you add....that does NOT go away with cooking. So I would not add wine to a braise if you're only on the first rung of OWL. You want your net carbs from good veggies, not from wine.

I'm sure some others will have an input about OWL and alcohol.

[not2late]

Re: Wine for cooking?

Does the chart hold true if alcohol is ignited? Once the flame is out, wouldn't that dictate that the alcohol is all gone? Or does it go out when it falls to a certain percentage?

Flamed alcohol still has 75% alcohol content.

I didn't introduce wine into my cooking, until I got to the OWL alcohol rung. And in terms of alcohols to use, I've found that the fortified wines (port, sherry, marsala, madeira, etc.) are better than the varietal wines because you can use less---tablespoons rather than cups---to impart flavor, have a more consistent flavor/final dish because the fortified are less dependent on years, climates, etc. than varietals. Hard liquor, like whisky, gin, rum, etc. and liqueurs, like vermouth, pernod, etc. are good for the same reasons: smaller amounts impart big flavor and the flavors are more consistent.

[SugarFreeSheila]

Re: Wine for cooking?

While I don't drink at all, I love marinating my chicken in the driest wines and lowest-carb light beers, and doing so did not affect my losses personally. It's a tricky one! Your mileage may vary, and ultimately, I feel it is a judgment call.

[Buddyjay]

Re: Wine for cooking?

Thanks for the great info. I have been cooking for years and never new about the alcohol. I always thought that it burned completely off.

[not2late]

Re: Wine for cooking?

Thanks for the great info. I have been cooking for years and never new about the alcohol. I always thought that it burned completely off.

That's because every cook book tells you that. I think the first time I heard it didn't was on Graham Kerr's cooking show in the early 90s. He mentioned that some alcohol remains in the cooking and as a recovering alcoholic he doesn't take the chance with even cooking with it.

Anyhow, it was proven later that booze does remain.

Again, I've found the fortified wines, liquors and liqueurs to be the best for cooking, because they can be used in small amounts to pack a lot of flavor. Plus, the fortified wines are relatively inexpensive and they can be re-capped and stored in the fridge for up to 2 months without them 'going bad'. I can buy bottles of very good quality sherry and port for under $15.

It's always amazing that adding a tablespoon of dry sherry to an Asian-style stir-fry gives an incredible flavor to the food, without the gummy, sugary sauces in most restaurants. Or that a tablespoon of Madeira or whisky used to deglaze a roasting pan creates a super-delicious sauce.