Any Teetotallers out there?

[HongKongFooey]

I got the idea from someone here. I'm not a wine drinker but I love to cook with it.

[Falcon]

Originally Posted by HongKongFooey

I got the idea from someone here. I'm not a wine drinker but I love to cook with it.

This is why I love the 'Raffe. All kinds of good ideas get passed around! Anyway, now I'll have more fun playing with marinades this summer.

Hmmm. Maybe I can even experiment with reducing the alcohol content *before* I start cooking so I can put more of the flavor in... I wonder how long you'd have to leave wine sitting in a shallow, open container for most of the alcohol to evaporate off? Will have to research.

I tried non-alcoholic wines a few years ago and hated them. Started drinking pomegranite juice instead, since it's got a complex flavor kind of like wine.

[IronHorse]

Originally Posted by Portia

I think you're the smartest and most self-aware person I've seen in a long time. It's not always easy to carefully consider your actions in the face of societal pressure but you've managed to. Well done.

[Clothahump]

Originally Posted by Auntbeast

Since it seems I have thrown my lot with what is rumored to be a bunch of alcoholic pornmongers, I was curious.

How many here don't drink at all or drink very rarely?

<Raises hand>
.

[si_blakely]

Another one here. The NHS gives me a £15-a-day tablet to stop my liver being damaged by HBV, I shouldn't compound the problem by adding alcohol to the mix.

Discovering I had chronic Hep B as a teenager (coupled with an evangelical protestant faith that discourages intoxication) meant that I never developed a habit of abusing my liver. Don't get me wrong, I love scotch, red wine, and enjoy ciders immensely. I just restrict my drinking to a once in a while red wine or pint of cider - like maybe three times a year.

<sigh>

Si

[Fish]

Originally Posted by Falcon

It's just too strong flavored for me.

If you're speaking of cooking sherry, then no, don't drink it. Cooking sherry and cooking wine have been heavily salted. It acts as a preservative, so the expensive sherry doesn't turn to vinegar; and it also helped to keep the kitchen staff out of the liquor, back in the day. It's really meant not to be drunk. I don't use it, of course, because it's got salt in it; I'd rather add the salt myself, thanks.

Hmmm. Maybe I can even experiment with reducing the alcohol content *before* I start cooking so I can put more of the flavor in... I wonder how long you'd have to leave wine sitting in a shallow, open container for most of the alcohol to evaporate off? Will have to research.

I wouldn't bother with this step. The point of cooking with alcohol isn't to get the diner drunk, and it isn't (necessarily) because the alcohol has got a good flavor. It's because alcohol is a solvent that acts on certain flavor compounds. There's a reason people put wine in their spaghetti sauce: alcohol enhances the flavor of tomatoes, because tomatoes have an alcohol-soluble flavor component. Grape juice won't do the trick.

In fact, when I make tomato sauces, I use vodka, precisely because you get the alcohol solvent without the added flavor. When I make chili, I add tequila.

[Ratel]

Been dry since 20 December 1999.