SC - Sauce question
BalthazarBlack at aol.com
BalthazarBlack at aol.com
Thu Jul 27 10:56:47 PDT 2000
In a message dated 7/27/00 6:33:04 AM Pacific Daylight Time,
jenne at tulgey.browser.net writes:
> The trouble would come in if you were going to have to hide that fact from
> your diners, though. Not all the alcohol does cook out, though enough of
> it does that it's safe to use for most people (including many recovering
> alcoholics but not all... for some even the taste is too much).
If brought to a boil, all of the alcohol will be driven off as alcohol vapor,
since alcohol evaporates at a much lower temperature than water (I want to
say 180 degrees...or is that the temperature at which egg-whites set?). All
that is left behind is the flavor compounds present in the original wine, and
no alcohol. There really is no danger in serving a wine-based sauce (except,
perhaps, to asthmatics) to those who cannot tolerate/ don't want alcohol.
You cannot get drunk, or even tipsy, from eating a sauce in which the wine
has been boiled enough to evaporate the alcohol.
Balthazar of Blackmoor
(who is sure this may bring about a big debate, and so is preparing himself..)
In the mornin' I go walking, 'cause it helps the hurtin' soften. I've seen a
lot of places, 'cause I miss her very often.
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