More than a taste of alcohol.More than a taste of alcohol Recipes frequently call for flavoring dishes with wine or other alcoholic spirits -- often as a replacement for heavy creams and starches in "nouvelle" or light cuisine. Don't worry about inebriating your dinner guests or adding "empty" calories, cooks are told; virtually all of the alcohol volatilizes during food preparation. While that may sound plausible, new research shows that up to 85 percent of the alcohol used in cooking may end up in the finished entree. Though simmering a pot roast at 185[deg]F for 2-1/2 hours removed 95 percent of the red wine added, 25 minutes of baking at 375[deg]F retained 45 percent of the dry sherry in scalloped oysters (Cookery) opened oysters baked in a deep dish with alternate layers of bread or cracker crumbs, seasoned with pepper, nutmeg, and butter. This was at first done in scallop shells. See also: Scalloped . Because brandy alexander pie involves no cooking, the researchers were hardly surprised to find that 75 percent of its alcohol ended up on the dessert plate. But when 75 percent of the alcohol survived flaming for 48 seconds in cherries jubilee, study leader Evelyn A. Augustin of Washington State University Washington State University, at Pullman; land-grant and state supported; chartered 1890, opened 1892 as an agriculture college. From 1905 to 1959 it was the State College of Washington. in Pullman was so surprised that she repeated the experiment several times -- with no change in results. And what makes Grand Marnier sauce taste so heady? Some 85 percent of the alcohol in its liqueur liqueur (lĭkûr`), strong alcoholic beverage made of almost neutral spirits, flavored with herb mixtures, fruits, or other materials, and usually sweetened. The name derives from the Latin word to melt. survives blending with a boiling mixture of sugar, cornstarch cornstarch, material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking. and orange juice. Janet Raloff reports on the annual meting of the American Dietetic Association The American Dietetic Association (ADA) is the United States' largest organization of food and nutrition professionals, with nearly 65,000 members. Approximately 75 % of ADA's members are registered dietitians and about 4 % are dietetic technicians, registered. in Kansas City, Mo. |
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