Printer Friendly

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. 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 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 survives blending with a boiling mixture of sugar, cornstarch and orange juice.

Janet Raloff reports on the annual meting of the American Dietetic Association in Kansas City, Mo.
COPYRIGHT 1989 Science Service, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:in cooking
Author:Raloff, Janet
Publication:Science News
Date:Nov 11, 1989
Words:233
Previous Article:Keep risky rocks under wraps.
Next Article:High-fat diets that lower cholesterol.
Topics:


Related Articles
Easy summer cooking.
FRIES GO BELGIAN AT SPUDS CAFE.
WHITE ASPARAGUS : A BURIED TREASURE.
SPRING DINNER IN A JIFFY.
TOAST TO SAFE SEASON NONALCOHOLIC DRINKS MIX IT UP.
Playing with fire: barbeque wines.
MUSHROOM MEDLEY.
Have a happy healthy Christmas: it's Christmas time again and these recipes remind us that it is possible to eat healthy food and enjoy ourselves.
Why Some Like it Hot: Food, Genes, and Cultural Diversity.
Herbs for children: teach kids to love herbal life with Lupo Connell.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters