I am a recovering alcoholic, and I take a medication called Antabuse to help me to avoid "slips." This medication causes a person to get very sick if they imbibe any alcohol. My problem is that I love to cook, and wish I could use wine in some of my dishes. I know the alcohol is supposed to evaporate, but does anyone out there have the knowledge of how high the heat must be, or how long the cooking, for ALL the alcohol to "cook off"? I asked my doctor, and even he doesn't know, and wants to err on the side of caution. I certainly don't want to make myself sick, and know there are substitutes that can be used (chicken broth, lemon juice, balsamic vinegar, etc) but some recipes really demand the real thing. Does anybody have knowlege of this to solve my dilemma? Thanks.
2007-03-22
04:33:38
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21 answers
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asked by
kitttyinct.@sbcglobal.net
3