| Cooking With Alcohol |
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Alcohol is used in a variety of ways for meal preparation. Many foods contain Alcoholic Beverage s that are later incorporated into the food itself, rather than being consumed separately by drinking them. Such dishes include '' Coq Au Vin '', hunter style chicken, and '' Boeuf Bourguignon ''. More rustic (American) examples are beer grilled chicken and bratwursts boiled in beer. Adding beer, instead of water, to chili during cooking is popular. The technique is a 'home-grown' effort not generally done at restaurants. An overnight marinate of chicken, pork or beef in beer and spices is another example - generally for broiling, grilling or barbecue. A study by a team of researchers at the University of Idaho, Washington State University, and the US Department of Agriculture's Nutrient Data Laboratory (Jorg Augustin, PhD, Evelyn Augustin, MS, Rena L. Cutruffelli, Steven Hagen, PhD, and Charlene Teitzel. ''Alcohol Retention in Food Preparation'', Journal of the American Dietetic Association, April 1992, Volume 92, Number 4.) calculated the percentage of alcohol remaining in a dish based on various cooking methods. The results are as follows: Preparation Method and Percent of Alcohol Retained : alcohol added to boiling liquid & removed from heat - 85% alcohol retained alcohol flamed - 75% alcohol retained no heat, stored overnight - 70% alcohol retained baked, 25 minutes, alcohol not stirred into mixture - 45% alcohol retained baked/simmered, alcohol stirred into mixture: • 15 minutes 40% alcohol retained • 30 minutes 35% alcohol retained • 1 hour 25% alcohol retained • 1.5 hours 20% alcohol retained • 2 hours 10% alcohol retained • 2.5 hours 5% alcohol retained. Jorg Augustin, PhD, Evelyn Augustin, MS, Rena L. Cutruffelli, Steven Hagen, PhD, and Charlene Teitzel. ''Alcohol Retention in Food Preparation'', Journal of the American Dietetic Association, April 1992, Volume 92, Number 4. Everclear is sometimes used instead of more traditional spirits such as Brandy in Flambé dishes, where alcohol is poured on top of a dish and then ignited to create a stunning visual presentation. A variation of the flambé tradition is employed in Japanese Teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of the griddle are hottest. Also as an alternative to cooking with Propane or Kerosene on boats, Alcohol Stove s have been very popular in the past, but are known to be dangerous due to the operator not knowing how much odorless vapor is being released, often resulting in explosions below deck in the Galley . Propane and kerosene are scented, negating this issue. References: |
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