SC - Dry Site Issues

[Ingus Moen]

> I disagree. Alochol evaporates rapidly at temperatures far below that 
of the
> boiling point of water. Someone has pointed out on this , IIRC, that 
there is
> alcohol left in the finished product. Those figures show a residual 
alcohol
> level far below anything that anyone could clain as 'alcoholic'. 
Longer
> cooking would in fact virtually drive any amounts of alcohol out that 
were in
> any way significant.
[snip]
> Yours in Service to the Dream,
> Ras

The following website may be of some interest to those following this
discussion:
http://www.mayohealth.org/mayo/askdiet/htm/new/qd970305.htm
It contains information about the amount of alcohol remaining in food
after various time periods and cooking methods.

2.5 HOURS??  THat makes me wonder how much wine they were boiling.  AND 
if they had added it to somehting or were boiling it alone.  These 
factors would cause the amount to fluctuate. If they boiled/simmered a 
single bottle of wine for 2.5 hours, not olnly would they alcohol be 0% 
(instead of the 5% they purport) but, the moisture content would also be 
0%.  The char left would be 100%  and there is a possibility that the 
usefulness of the skillet used to simmer afterward would be 0%.  In 
short, you'd have probably melted a hole right throgh the blasted 
thing....:)

Regards, Ingus

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