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+-- Thread: Cooking with Alcohol Q (/showthread.php?tid=118226)
Cooking with Alcohol Q - BarbaraS - 03-02-2011
Does alcohol really stay in the recipe after it's cooked? I have to know since I'm going to make that Chocolate Espresso Torte (Issue #7), and I sub some of the Espresso with Chambord Liquor. One of the birthday goers is recently AA and I don't want to introduce something that may compromise her recovery.
Please advise. I'll just use the espresso, but the raspberry liquor is a great addition.
Barbara
Re: Cooking with Alcohol Q - Old Bay - 03-02-2011
95% is cooked out. My Aunt Mary was a recovering alcoholic for years--I always asked her if it was ok to add--she said it was ok. I think it is an individual decision and usually AA members are quite honest about their concerns. It depends on your friends degree of recovery and control. My Aunt always insisted to be offered a drink so she could say --"No thank you, thank you for asking"--great gal!!
Re: Cooking with Alcohol Q - Gourmet_Mom - 03-02-2011
I don't know know, Barbara. The flavor will be there, but the actual alcohol will not....although, that is my knowledge of things sautéed or flambéed. Baked, I couldn't say for sure. If you add the liquor AFTER it has cooked, then it's still there...that much I DO know.
My final advice...leave it out. I'm reminded of the adage: "When in doubt, throw it out." The same could be said here: "When in doubt, LEAVE it out."
Re: Cooking with Alcohol Q - cjs - 03-02-2011
No, don't leave it out, the residual is there, but so little, that it should be alright - but, you might call the person and ask on the q.t.
Re: Cooking with Alcohol Q - Harborwitch - 03-02-2011
I would look for Torani syrup - they even have a sugar free raspberry syrup. I think early AA is problematic - but you could always ask. But I do love the idea of chocolate and raspberry!
Re: Cooking with Alcohol Q - labradors - 03-02-2011
Technically, cooking does NOT eliminate all of the alcohol but, as Jean said, the amount that remains is so small that it would not be problematic.
On the other hand, I disagree about leaving it in, in this case, and here is my reasoning: Although the amount of alcohol that remains probably isn't even enough to get a mosquito buzzed, the TASTE of the liquor is still there. While that is wonderful for people without addiction issues, MAYBE it would NOT be for a recovering alcoholic since the flavour, itself, COULD trigger some memory, craving or whatever, even if the alcohol HAD burned off 100%.
Please note, however, that I have absolutely ZERO experience with alcoholics, so I don't know if that's how they work, or not, but it does seem as though it COULD be a potential stumbling block.
Re: Cooking with Alcohol Q - Gourmet_Mom - 03-02-2011
Labs, you put into words what I was thinking. If I was an alcoholic, the flavor of hazelnut or Kahlua...even coffee would easily set me off. One dessert with Kahlua, and I'd be tempted to have a black Russian right now.
Re: Cooking with Alcohol Q - mjkcooking - 03-02-2011
As mentioned I believe honesty is the best way - I would ask the
Recovering AA first. - I am sure they would let you know how they
feel.
Marye
Re: Cooking with Alcohol Q - HomeCulinarian - 03-03-2011
The Chocolate Espresso torte is delicious without the alcohol. I would just leave it out for this event and then you don't have to ask or worry about creating a challenge for your friend.
Re: Cooking with Alcohol Q - BarbaraS - 03-03-2011
Thanks for all the input! I will definitely leave out the Chambord and just go with the full Espresso. UNLESS!! I see a raspberry chocolate bar I can incorporate into the mix. That would be cool. I generally use Ghiradelli bars for this recipe.
The raspberry sauce (coulis?) they suggest is a perfect dessert compliment to the torte. It makes a perfect drizzle factor and tastes wonderful. It's also great for cheesecakes.
Barbara