Alcoholism Support Group
Alcoholism is the continued consumption of alcoholic beverages, even when it is negatively affecting your health, work, relationships and life. If you think alcohol is causing you to lose control, it's time to seek help. Our group is a safe place to vent, check in, get back up if you fall, and reach sobriety.
Hi I was reading in another post about alcohol being used in cooking and I know for me early in my recovery I had to make sure I drank or ate nothing that contained alcohol .I soon found out alcohol is in heaps from food to drinks to sweets, toothpaste on an on.
So when I went out to eat I wood ask the chef/cook was alcohol used in the food I was about to order a bit over the top maybe with people telling me the alcohol burns of but I didn't want to take any chances of me drinking again and the smallest amount could have done that I wanted to stay sober.
What others do is there business .Well I found this a long time back and it may be worth a read.
Alcohol Does Not Cook Off
Imagine preparing Boeuf Bourguignon or Grasshopper Pie without wine or liquor. Most chefs would shudder.
Many gourmet cooks think that wine and spirits add essential flavor to dishes and that the alcohol evaporates in the cooking process.
Not true, according to researchers at the U.S. Department of Agriculture.
After testing six recipes, including main dishes and desserts, government nutritionists found that significant percentages of alcohol and wine poured into hot and cold dishes remain even after cooking.
Although the overall alcohol content of the recipes tested by the government remains small, the new finding may serve as a warning for people who want to bar any alcohol from their diet.
"It was assumed until now that everything would be gone after cooking," said Jorg Augustin, professor of food science and biochemistry at the University of Idaho, who prepared and tested the recipes selected by the USDA.
"We hadn't given it much thought before - but we found that the retentions varied quite a bit," he said.
Recipes that required less cooking time retained the highest percentage of alcohol.
A Brandy Alexander pie, made with 3 tablespoons of Brandy and 1/4 cup of Creme de Cacao, retained 85% of the alcohol. Cherries jubilee, made with 1/4 cup of Brandy and flamed for 48 seconds, retained 75%.
Main dishes such as scalloped oysters, prepared with 1/4 cup dry Sherry poured on top of the casserole and baked for 25 minutes, retained 45%. A chicken dish prepared with 1/2 cup of Burgundy stirred in and then simmered for 15 minutes retained 40%. A Pot Roast, prepared with one cup of burgundy and then roasted for 2 1/2 hours, retained only 5%.
Rena Cutrufelli, a USDA nutritionist, said that the agency will review its recipe files to adjust for the finding. The agency has not issued any recommendations based on these preliminary findings for people concerned with alcohol intake, such as recovering alcoholics or pregnant women, she said.
"We were just trying to prove or disprove the assumption that no alcohol exists (after cooking)."
Cutrufelli said, "I don't think for this small a picture you can say what affects people."
A spokeswoman for the Washington-based American College of Obstetricians and Gynecologists said the group has not responded to the study. "We don't really know how much alcohol is enough to cause problems," said Kate Ruddon. "But we do know it can cause fetal alcohol syndrome and other problems, we just recommend that women avoid it."
The National Council on Alcoholism and Drug Dependence also recommends that recovering alcoholics avoid foods cooked with wine or liquor. The taste alone could spark a desire to drink again.
"It depends on the individual," said Jeffery Hon, a spokesman for the New York-based council. "It may be more risky for some individuals, and it also depends on how much is used in the dish."
Chris Spolar
So when I went out to eat I wood ask the chef/cook was alcohol used in the food I was about to order a bit over the top maybe with people telling me the alcohol burns of but I didn't want to take any chances of me drinking again and the smallest amount could have done that I wanted to stay sober.
What others do is there business .Well I found this a long time back and it may be worth a read.
Alcohol Does Not Cook Off
Imagine preparing Boeuf Bourguignon or Grasshopper Pie without wine or liquor. Most chefs would shudder.
Many gourmet cooks think that wine and spirits add essential flavor to dishes and that the alcohol evaporates in the cooking process.
Not true, according to researchers at the U.S. Department of Agriculture.
After testing six recipes, including main dishes and desserts, government nutritionists found that significant percentages of alcohol and wine poured into hot and cold dishes remain even after cooking.
Although the overall alcohol content of the recipes tested by the government remains small, the new finding may serve as a warning for people who want to bar any alcohol from their diet.
"It was assumed until now that everything would be gone after cooking," said Jorg Augustin, professor of food science and biochemistry at the University of Idaho, who prepared and tested the recipes selected by the USDA.
"We hadn't given it much thought before - but we found that the retentions varied quite a bit," he said.
Recipes that required less cooking time retained the highest percentage of alcohol.
A Brandy Alexander pie, made with 3 tablespoons of Brandy and 1/4 cup of Creme de Cacao, retained 85% of the alcohol. Cherries jubilee, made with 1/4 cup of Brandy and flamed for 48 seconds, retained 75%.
Main dishes such as scalloped oysters, prepared with 1/4 cup dry Sherry poured on top of the casserole and baked for 25 minutes, retained 45%. A chicken dish prepared with 1/2 cup of Burgundy stirred in and then simmered for 15 minutes retained 40%. A Pot Roast, prepared with one cup of burgundy and then roasted for 2 1/2 hours, retained only 5%.
Rena Cutrufelli, a USDA nutritionist, said that the agency will review its recipe files to adjust for the finding. The agency has not issued any recommendations based on these preliminary findings for people concerned with alcohol intake, such as recovering alcoholics or pregnant women, she said.
"We were just trying to prove or disprove the assumption that no alcohol exists (after cooking)."
Cutrufelli said, "I don't think for this small a picture you can say what affects people."
A spokeswoman for the Washington-based American College of Obstetricians and Gynecologists said the group has not responded to the study. "We don't really know how much alcohol is enough to cause problems," said Kate Ruddon. "But we do know it can cause fetal alcohol syndrome and other problems, we just recommend that women avoid it."
The National Council on Alcoholism and Drug Dependence also recommends that recovering alcoholics avoid foods cooked with wine or liquor. The taste alone could spark a desire to drink again.
"It depends on the individual," said Jeffery Hon, a spokesman for the New York-based council. "It may be more risky for some individuals, and it also depends on how much is used in the dish."
Chris Spolar
-
-
Can you identify these rom-coms from just a screenshot from the middle of the films? This is a multiple choice quiz so even if you're not entirely sure you can always take a guess and at least have a 25% chance of getting it right anyway, so why not have a go?! https://www.buzzfeed.com/alysaurus688/rom-com-screenshot-trivia-quiz
However, I have had fish and a few other things that later I found out from the recipe or chef had been braised in wine or the like. I don't consider that a relapse, and it didnt make me crave booze.
On the other hand....I don't use booze in any recipes anymore at home, and I use non alcoholic vanilla. Why risk it?
Did have an experience one year when I was served up imitation brandy in custard for a desert. Not knowing about the brandy part with the first mouth full I felt the rush which I quickly spat out same too with a liquor lolly which again I did not know was imitation alcohol.
G8
I've ordered dishes in restaurants that have alcohol in them, but I stay away from desserts with alcohol. Desserts tend to focus on the alcohol, instead of cooking it off in a sauce.
I'm not concerned about a half cup of wine that has been in a simmering pot of stew. I've never been tempted to drink after eating a dish cooked with wine or beer. (and I drank more than a lot.)
I have been bothered more by the smell of wine poured into a nearby glass -- the smell takes me back.
The only reason I used to cook w wine was in order for me to be closer to the bottle. I used to cook a lot more , I still do but I used to cook so I could fill up my glass several times and no body knew.
And ejg so true about smelling a pour. I was at a Italian rest and my bro in law put his red wine on my side of the table ( b/c he's got a small child, and didn't want a spill). I can get so upset just by smelling the alcohol smell. It's weird I can shut down the visual seeing booze but the sense of smell is a shock sometimes. I just miss it sometimes , then I think about how I was about to blow out my organs.
Funny thing is a bite of booze infused food is romantic somehow. I think about a nice red ...I forget the straight pulls off that bottle
1-2
I was feeling the affects of the alcohol and so I ate no more of the desert. It did not make me relapse at the time because I actually hated the feeling it gave me - like losing control of senses which I thought I must have gotten some of my senses back within the 4 or 5 years of being without. This happened a few times after that.
So, in my opinion, I believe it is where a person is in their sobriety. The longer I am sober, the more I hate the feel of alcohol. The more I drink, the more I hate the feel of sobriety.
Maybe a lot of it is habit and conditioning?