Hi Lizz:

This is a subject that I have heard argued over and over, some will say it's ok because the alcohol has been cooked off, others will say no, because it's still there.

For instance, I don't eat beer battered fish, mainly because of the name, in my mind I can tatste it, and want more, even though it's more mind over matter, just like my meds, I don't take them because I crave them, I take them because I need them.

Does your sis know you're recovering? If so maybe ask her in a polite way, that there are alternatives to adding alcohol to cook with, some recipes will even call for water instead , or there are some great cookbooks out there.

This is one of those either I do or I don't, my best advice is to explain things with her, and she will more than likely understand, if not, just tell her you would rather have the all American PB&J LOL

You may want to ask someone at a meeting or your sponsor, or someone to find out for sure.

As I say I have heard both sides.

I hope that this helps some

DougC

I had heard a long time ago that the intoxicating property of alcohol vanishes when it is used in cooking, but I just did some "googling" and found that's not really accurate. The article I saw said that alcoholics should avoid alcohol even in cooked dishes and especially in desserts. Hope that helps. It was news to me.

tanx alot for your replies it really does help alot tanx and i will speak to my sis !! lotsa (((HUGS))) and stay serene

You've gotten some good advice so far. There is plenty of debate out there as far as if alcohol is cooked out of foods or not, and the truth is there's really no one answer to that.
For example, in flambe (spelling-?) the alcohol is cooked out, but in a dessert like tiramisu it isn't.
I think it is best to just avoid all meals that may contain alcohol, especially in early recovery.
Do you have a sponsor? If not you might want to get one. Sponsors are generally good advisors to questions like this.

As one with time in the program I will tell you most Old Timers do not consider it a slip but we tend to stay away from situations like that. On occasion we cannot. I do not eat food cooked in alcohol simply because I don't. The alcohol is burned off but the taste isn't... taste sets this drunk off... I always loved the taste of booze... the effects was secondary.

A 'relapse' is when one intentionally takes a drink. I'm not in AA, but have been sober just over a year now by God's grace. I don't take alcohol in ANY form.

A while back, my doctor gave me a prescription for a nasal spray. One of the additives was alcohol (I have gotten used to looking at ALL ingredients in anything I am to digest). I refused to take the medication.

I would rather find an alternative or continue to suffer from a 'bunged-up' nose than to risk going back to the hell of alcoholism. It just AINT worth it.

ANYTHING with alcohol in it, AVOID it, it's the easiest way.

Best of luck friend.

Phil in England.

Hi Lizz I found this I hope it can be of some use to you. It's a little long but worth reading.

I try to avoid eating anything that has alcohol in it as it may set up that physical craving so I say why risk it. But you will make the right decision for you.
God Bless
Lionel

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

As a chef, I think I can safely say that alcohol is cooked out when it is cooked.

In desserts such as trifle, tiramsu it is not.

I used to cook with wine but now I do not.

Some people find just the flavour or smell enough to send them back on the road to drink, so obviously the safest thing to do is avoid anything that has anything that has alcohol cooked or uncooked, that has to be up to you.

Just ask your sister if anything has been cooked in wine, then decide, if I have vegetarians for dinner I do not make them eat meat, I do something different for them, so the fact that we have given up anything with alcohol in should be no different.

Just tell her before hand, I am certain she will be secretly DELIGHTED

Good luck

If the food is cooked then no.

A relapse is when you willingly ingest any mind altering chemical for the effect it produces... Other than prescribed medication taken as stated on the bottle.

This is a good question to ask and I remember asking the same question when I was new:) It shows that you really care about your sobriety:) Right on:)

I agree with rob on this. A relapse is when you intentionally drink alcohol for it's desired (or not)effect. But be careful the taste will be in the food which could send you wanting the real mackoy. If I were you try to avoid if possible.
Talk to your sister about this.

Best of luck.

I have always heard that the alcohol does cook off. When my ex and little girl lived with me I would put beer on most meats to give it a little more flavor. But thinking about it, beer has hops in it. It has been compared to marijuana.

I think that when wine is used it is ok. It doesnt mean that you sat down and had a drink. Some wines have a pretty high content of alcohol. But I don't believe that in cooking that it poses a threat to a relapse. Most tooth paste had alcohol in it. Acne pads have alcohol. I know these things cause I take antabuse and learned that brushing my teeth could give me a headache. I even had to change shampoo. Vinager will even give a reaction.

I think you should go and enjoy the food and have a good conversation.

Hello, just had to take a look at this. I have always had a reaction especially when I have been out for a meal. For me I revert to angry thinking and stressing out and picking on my husband and my mind races and i want to usually have a fight with someone. I also get this from some cosmetics, toiletries, conditioner, deodorant...Loads of things... although I have no proof. Lots of people i ask laugh and say "well your not drinking it!" I trust my feelings and really wouldnt want to take any risks whatsoever. Soup is one to watch for in restaurants, also anything that tastes good, not bland.!Dont experiment if you can help it, it aint worth it. 3 months down the line you could be tracing your last drunk back to the meal with your sister and say, i wonder...