Choose your section:

Pieter's Blog
Books & Poetry
Geek Stuff
The Forum
This Site
Photos
Predictions
Home arrow Pieter's Blog arrow Cooking with alcohol
4 September 2010
img
Open
| Close


Cooking with alcohol E-mail
Saturday, 08 September 2007

flambe_200 Finally a chance to cover some food and cooking - a topic that somehow escapes writing about, but that is a major component of my daily life.

 

When I became a Bahá'í about twenty years ago, it resulted in a change of lifestyle. One of those changes involves abstaining from alcohol. Not a big deal in the drinking sense, as I drank very little already. But, coming from a northern European country, many friends and family cooked regularly, adding wine, beer or liqueurs to the food.

 

Interestingly, the Bahá'í Writings clearly suggest to refrain from any kind of alcohol - unless prescribed by a physician - and not to add it to food in any way. Generally, when preparing their own meals, Bahá'ís take this seriously. The challenge arrives when visiting someone else, who does not live by this advice, and serves up a delectable meal.

 

What happens?

 

Well, practically, one would just eat the food, and not make a fuss. Perhaps I would then mention at some later time that I really don't consume any alcohol, not even in food. Most friends end up respecting it, and take it into account the next time.

 

There's a second scenario that is so common it is the main reason for me to write about this (at last): a discussion ensues as to whether there is any alcohol left in the food after cooking, kind of forgetting this is a religious issue, and that any underlying reason pro or contra may not really be relevant in any way. So I've tried to have that conversation a few times (right, mom?), but found it unsatisfactory and divisive, as there was never any commonly accepted scientific source to provide a way out of this argument.

 

By sheer chance, I just stumbled (via ChowHound) upon some updated information from the USDA - the United States Department of Agriculture, a scientific source I would think we can all (provisionally?) agree with. In their 2003 report on Nutrient  Retention Factors (2003), they provide some data on alcohol retention during food preparation. A summary is available on another website, giving the following overview:

 

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%

 

I think this puts all discussion, even among Bahá'ís themselves, to rest. Phew.

 
Next >
 

Quoted

“Why not create a virtual consulting firm, addressing practical
pieter_bw_104x141 problems by tapping into the collective wisdom of various field experts through a mechanism of collective discovery and consultation?”