SC - Marzipan

Wed Jan 24 11:33:55 PST 2001

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In a message dated 1/24/01 10:57:56 PM Mountain Standard Time, troy at asan.com 
writes:

> > Alcohol evaporates at a lower temperature than water,
> > so if the liquid ingredients are brought to a boil,
> > almost all of the alcohol will be driven off as
> > alcohol vapor.
> 
> One problem with this model, and probably the salient point and source
> of confusion, is that alcohol _begins to_ evaporate at a lower
> temperature than water _begins to_ evaporate, so simply reaching the
> boiling point of water won't remove all of it. There are a huge number
> of variables, including relative humidity, altitude/air pressure, etc.
> 
> 

I don't know how available they are, but the local restaurant supply store 
had some little chem strips which specifically test for the presence of 
alcohol.  I know because I purchased some and used them for my last feast.  
We have a high concentration in the area of a certain religious group which 
will not consume alcohol.  By making the recipes and testing for alcohol with 
these chem strips, I was able to assure them that they would not be ingesting 
alcohol.  It also helped me to know that I had cooked the sauces etc. enough 
that I would not be causing any children to unknowingly imbibe.

They were relatively inexpensive and very easy to use.  Don't know the brand 
name but you might try inquiring at a restaurant supply house for them.

Constance de la Rose

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<HTML>In a message dated 1/24/01 10:57:56 PM Mountain Standard Time, troy at asan.com 
 writes:
 
 
 <BLOCKQUOTE TYPE=CITE style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">> Alcohol evaporates at a lower temperature than water,
 > so if the liquid ingredients are brought to a boil,
 > almost all of the alcohol will be driven off as
 > alcohol vapor.
 
 One problem with this model, and probably the salient point and source
 of confusion, is that alcohol _begins to_ evaporate at a lower
 temperature than water _begins to_ evaporate, so simply reaching the
 boiling point of water won't remove all of it. There are a huge number
 of variables, including relative humidity, altitude/air pressure, etc.
 
 </BLOCKQUOTE>
 
 I don't know how available they are, but the local restaurant supply store 
 had some little chem strips which specifically test for the presence of 
 alcohol.  I know because I purchased some and used them for my last feast.  
 We have a high concentration in the area of a certain religious group which 
 will not consume alcohol.  By making the recipes and testing for alcohol with 
 these chem strips, I was able to assure them that they would not be ingesting 
 alcohol.  It also helped me to know that I had cooked the sauces etc. enough 
 that I would not be causing any children to unknowingly imbibe.
 
 They were relatively inexpensive and very easy to use.  Don't know the brand 
 name but you might try inquiring at a restaurant supply house for them.
 
 Constance de la Rose</HTML>

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