SC - Dry Site Issues

[Marilyn Traber]

[go back and reread it. the wine is added to an existing food and then cooked
for 2.5 hjours. imagine a large stockpot of beef stew.]
margali


> 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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