Kitchen

[MargieRJ]

On 3/1/2014 house cat said:

On 3/1/2014 MargieRJ said:

On 3/1/2014 house cat said:

On 3/1/2014 lolakimono said:

HC,

Can DH have non-alc like O'Doul's?

Nope.

That seems odd that he can't have O'Doul's even in a recipe. In cooking it will be a flavoring ingredient.

My beef stew recipe calls for a bottle of beer. Someone told me that the alcohol is what tenderizes the meat. I would think non-alcoholic beer wouldn't have the same effect. Is this correct?

When I make beef stews or pot roast I often add a meat tenderizer when I first brown the meat. That and the long cooking process will tenderize the meat. If you use a pressure cooker that also will tenderize the meat.

Beers used in a beef stew are often dark, hearty types for a deeper flavor. O'Doul's is a light type beer. If you do use it adding something like Kitchen Bouquet can help enhance the flavor.

[StylishLady]

I like to use some wine in pasta sauce. It creates a chemistry that enhances flavor. I'm not sure if the amount of alcohol that does not cook off would be harmful. BTW, vanilla extract is 35% alcohol which is 70 proof. Wine in a sauce after a normal period of cooking down should leave minimal alcohol content. Maybe there is more detailed information available.

[MargieRJ]

On 3/1/2014 StylishLady said:

I like to use some wine in pasta sauce. It creates a chemistry that enhances flavor. I'm not sure if the amount of alcohol that does not cook off would be harmful. BTW, vanilla extract is 35% alcohol which is 70 proof. Wine in a sauce after a normal period of cooking down should leave minimal alcohol content. Maybe there is more detailed information available.

See my post #8 above for detailed info in the link.

[shoekitty]

House cat

Guy Fieri always says, "there is still alcohol in it, even when burning wine or beer. If a person can't have alcohol, don't serve it."

[candyagain]

On 3/2/2014 shoekitty said:

House cat

Guy Fieri always says, "there is still alcohol in it, even when burning wine or beer. If a person can't have alcohol, don't serve it."

Good advice. BTW O'Doule's is not alcohol free. It doesn't contain much alcohol but does contain some. Not recommended for those who should not have any alcohol.

[DiamondGirly]

MargieRJ's link also has a link for alcohol substitutions. I'm happy to see this!

I tried to post them here....... :/

Formatting issues with too much to edit here - here's the link to the substitutions!

http://homecooking.about.com/library/archive/blalcohol6.htm

Thanks, MargieRJ !

[JeanLouiseFinch]

I knew a couple of teachers who were enjoying a Rum Cake (rum in the batter and in the frosting) in the teacher's lounge during their prep period and ended up a little loopy by the time they had to return to the classroom. That must have been a really potent cake!

[boby]

Yes, some trace amounts of alcohol remain even after deglazing. This is less of an issue with beer than, say, brandy, because the alcohol content is only about 5%, as opposed to 40%.

As far as your husband's issue with beer, there are several non-alcoholic beers on the market. They're miserable to drink, but should fit the recipe nicely.

[house cat]

On 3/2/2014 shoekitty said:

House cat

Guy Fieri always says, "there is still alcohol in it, even when burning wine or beer. If a person can't have alcohol, don't serve it."

Thank you. That's what I was thinking.

[ReenaRittichier]

There are many recipes where the alcohol is important to the recipe, such as a flambe or certain drink recipes. However, if the amount should be great, there are many alcohol substitutions in cooking, you can check out this list
http://whatscookingamerica.net/alcoholsub.htm