Zulema Baccam: That alcohol cooks off is a wives tale. If it set on fire (flambe') then yes, it cooks off as the fire goes on, when it is out the alcohol is gone, Many people think this happens in regular cooking too but less than 5% of the alcohol cooks off.Wine for cooking depends on what you are making. Usually lighter wines for light suaces and darker wines for red sauces....Show more
Cletus Crotts: if it is cooked long enough and at a high enough temp it will all burn off - as far as choosing a wine/alcohol you usually pick one whose flavour will compliment the dish - if you want to cook something that calls for wine but worry about the alcohal a good substitute is unsweetend white grape juice ( I sometimes use the 'sparklin grape juice' that is in a wine bottle at the grocery store, it is not to sweet)with a bit of wine vinger or lemon juice in it,
Providencia Serpe: they have lots of cooking wine that does not contain alot of alcohol and its not like yo! u gonna get drunk of it example try some pasta over vodka sauce its delicious!!I think they have the Vodka sauce in the supermarket now its located by the spaghetti sauces it doesnt taste like vodka at all but its really yummy!!
Chet Nozick: Yes, but it is the most horrible concoction ever produced. It's undrinkable wine with added salts. Either go with real drinking wine( the alcohol will evaporate so you can keep to your beliefs) leaving a subtle taste of the fruit. Otherwise don't use any wine at all. ( But of course the recipe will not turn out right). So, yes you can have it, but no , do not use cooking wine. Use a nice drinkable, inexpensive wine instead.
Angel Klym: for seeing iranian food you can review www.ketabeashpazi.blogfa.com. it is great weblog of recipe....
Stan Conley: Cooking often involves water, frequently present in other liquids, which is both added in order to immerse the substances being cooked and released from the foods themselves! . Liquids are so important to cooking that the name of the coo! king method used is often based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising, and blanching. Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavor and ingredients this is a critical component of both stewing and sauce making....Show more
Jed Porada: Many dishes incorporate alcoholic beverages into the food itself. Such dishes include coq au vin, chicken cacciatore, and boeuf bourguignon. More modern examples are beer grilled chicken and bratwursts boiled in beer. Adding beer, instead of water, to chili during cooking is popular. An overnight marinade of chicken, pork or beef in beer and spices is another example.Specialist cooking wines, liqueurs, vermouths and eaux de vie are widely used by professional chefs to enhance flavour in traditional and modern dishes. These are specially created to be an ingredient in cooking, not a beverage. As well as offering exce! llent value for money, they have a longer shelf life which avoids wastage. The addition of specialist cooking wines, liqueurs and vermouths adds flavour to finished meat and fish dishes; desserts benefit from the use of sweet or dry wines. In addition, the use of specialist cooking wine in marinades can tenderise meat and is of particular benefit to game dishes. Many chefs discourage serving the same alcoholic beverage with the meal that was cooked using it....Show more
Manie Labat: All the alcohol cooks out if you use it to cook. It just leaves a good flavor. When I was little my dad did it all the time.
Tommy Durrenberger: I prefer red wine
Clare Hoard: most, but not 100% of the alcohol will cook off
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