By Stacy Laabs
Liquor and liqueur can variety of ways for meal preparation to both savory and sweet recipes without making you tipsy.
Alcohol Content
The most often asked question is whether the alcohol content remains in the dish. In most cooked recipe, a large amount, if not most of the alcohol is cooked off sufficiently as to not leave any significant alcohol residue. However there is debate as to how much is alcohol content is left, in some uncooked recipes, some alcohol content will remain. Depending on how much alcohol you add to an uncooked dish would depend on being “over the limit” for driving purposes. That being said you would want to exercise caution and good judgment in every instance of using alcohol in food, cooked or uncooked. In general, the longer the recipe is cooked or the higher the temperature the alcohol is subjected to, fire on the stove, the less alcohol will be present in the cooked recipe.
Cooking with alcohol Tips
There are some general tips that help when thinking about cooking with alcohol.
If you won’t drink it – do not use it for cooking.
Purchase mini bottles of alcohol to use for cooking. You can experiment more without breaking the bank!
Alcohol freezes at a lower temperature than other liquids, so if you are using it in a frozen dessert please consider this.
Stacy Laabs is one of the co-authors of Never Cook Sober Cookbook, an alcohol cookbook.
