Eatting food thats cooked with wine or beer?

Question

My boyfriend often likes to marnade chicken with wine and puts beer in chili for flavor. We also love dining out and often times chefs use liquor in food.

Anything wrong with that??

Answer 1

not really because when you cook it all the alcohol evaporates. Imagine seeing next to a steak dinner on the menu that you have to be 21 to eat it because they use jack daniels for flavoring. LOL that would be funny You should be a ok

Answer 2

As long as it is heated past the boiling point for more than 30 minutes, or simmered for an hour there will be no alcohol left.

Also remember that pregnant women do take medications in an alcohol base. I know the safest thing is no alcohol but trace amounts on occasion are not going to be harmful. Even non-alcoholic beer and wine contain some alcohol and most doctors will tell you a reasonable amount is perfectly safe.

If you are still worried you can always boil down the wine before using it in the marinade it will just make it more flavourful. I boiled down irish cream for making icing because I knew I was going to lick my fingers, the bowl, the beaters, etc.

http://www.shortenurl.com/8spcv
Alcohol in Cooking

Your favorite chicken casserole recipe contains ¼ cup of wine. Is it safe to eat foods that contain alcohol during pregnancy? It is probably safe to eat a food that contains alcohol if it has been baked, or simmered for at least 1 hour. During that cooking time, most of the alcohol content evaporates from the dish and what remains is the delicious flavor. Do not consume food items that are not cooked for at least one hour. Much of the alcohol content still remains in these products.

http://www.shortenurl.com/1bwik
In general, the longer you heat the booze, the less alcohol remains. If you simmer the food for several hours, only about 5 percent of the alcohol will remain. Flaming and adding wine, beer or spirits to a boiling sauce just before serving still leave roughly 80% of the alcohol.

* These figures are based on US Department of Agriculture Research

If you're trying to burn off as much alcohol as possible and
going just for the flavor, your best bet is a lengthy simmer. Leave the pan or pot uncovered so you don't interfere with the evaporative process and let the alcohol go.

Answer 3

That is absolutely harmless. When you cook with wine, beer or some other drink, by the time you are finished all of the alcohol content cooks out of it and you are just left with the taste. A few minutes over some heat and all of the stuff that would be bad for the baby evaporates.

Answer 4

NO

"The Royal College of Obstetricians and Gynaecologists recently conducted a large study including 400,000 American women, all of whom had consumed alcohol during pregnancy. Not a single case of fetal alcohol syndrome occurred and no adverse effects on children were found when consumption was under 8.5 drinks per week. 3

A recent review of research studies found that fetal alcohol syndrome only occurs among alcoholics. The evidence is clear that there is no apparent risk to a child when the pregnant woman consumes no more than one drink per day."

http://www2.potsdam.edu/hansondj/FetalAlcoholSyndrome.html

You can drink a glass of the wine he's using while he's cooking and not run into problems...

Answer 5

The following chart data comes from the U.S. Department of Agriculture with information on how much alcohol remains in your food with specific cooking methods. Keep in mind that this is the percentage of alcohol remaining of the original addition.
For more detailed information and explanation, consult the full article on Cooking With Alcohol and Alcohol Substitutions, which includes important information about how much alcohol remains in cooked foods and caution when using alcohol in frozen foods, plus tips and hints to help you make the right substitution choice. For alcohol substitutions, consult the Alcohol Substitution Chart.

Alcohol Burn-off Chart
Preparation Method Percent Retained
alcohol added to boiling liquid & removed from heat 85%
alcohol flamed 75%
no heat, stored overnight 70%
baked, 25 minutes, alcohol not stirred into mixture 45%
Baked/simmered dishes with alcohol stirred into mixture:
15 minutes cooking time 40%
30 minutes cooking time 35%
1 hour cooking time 25%
1.5 hours cooking time 20%
2 hours cooking time 10%
2.5 hours cooking time 5%

Answer 6

As long as the wine/ beer is in the marinade or sauce and is well cooked (boiled) all the alcohol will evaporate during cooking, only leaving the flavor.

Answer 7

No, the alcohol just cooks out of it in the steam and leaves the taste of beer or the wine.

Answer 8

No. The alcohol usually burns out when you cook with is. Marinading or coooking in wines and beers usually adds a nice flavor to whatever's on.

Answer 9

No. Cooking cooks off about 60-70% of the alcohol (not all of it like many people still believe). Doctors say one drink is fine and this is WAY LESS.

Answer 10

The effects of the alcohol are burned off during the cooking process.