Cooking and Kitchen Tips and Hints
Measurements, Storage, Shopping Hints, Serving Ideas, etc.

Home      Food Articles      Food Trivia      Today in Food History      Recipes      Cooking Tips      Videos      Food Quotes      Who's Who      Food Trivia Quizzes      Crosswords      Food Poems      Food Posters      Cookbooks      Recipe Contests      Gardening      Culinary Schools      Gourmet Tours      Food Festivals

 You are here > Home

Cooking TipsAcids to Avocado >  Alcohol in Cooking



Acids to Avocado       Acids       Acorn Squash       Albumen       Alcohol in Cooking       Allspice       Almonds       Almond Paste       Aluminum       Anchovies       Anise & Anise Seed       Apples       Apple Juice, Apple Cider       Apple Pie       Apple Sauce       Apricots       Arrowroot       Artichokes       Arugula       Asparagus       Asparagus, Canned       Asparagus, Frozen       Avocado





From Amateur & Basic Cooking Classes to Professional Chef Training and Degree programs - Over 1,000 schools & classes listed for the U.S., Online & Worldwide!



Pomegranate CLIFood Poster

Alcohol in Cooking

Alcohol Content and Substitutions

Contrary to what most people believe, and that includes most professionals, when using beer, wine or other alcoholic beverages in recipes, a lot of alcohol is left after cooking.      
Here are the facts from the Agricultural Research Service of the USDA (1989).

Alcohol remaining after preparation:
100% Immediate consumption
70% Overnight storage
85% Boiling liquid, remove from hea
75% flamed

Alcohol remaining: baked or simmered:
40% 15 min.
35% 30 min.
25% 1 hour
20% 1.5 hour
10% 2 hours
5% 2.5 hours

Suggested substitutions for Alcoholic Beverages in Recipes
Choose the substitute considering the sweetness of the dish you are preparing.

White Wine substitutes in recipes
• Apple juice or carrot juice.
• Vegetable stock or Chicken stock straight or with a little white wine vinegar
• 1/2 cup rice vinegar and 1 tablespoon white grape juice.

Red Wine substitutes in recipes
• 1/2 cup of grape juice with 2 teaspoons of red wine vinegar.
• 1/2 cup water and 2 teaspoons of balsamic vinegar.
• Beef stock or chicken stock straight or with a little red wine vinegar.

Champagne substitutes in recipes
• Ginger ale, sparkling grape juice.

Brandy substitutes in recipes
• Apple juice, peach juice, white grape juice, pear juice.

Marsala substitutes in recipies
• Orange, peach or pear juice.

Orange Liqueur substitutes in recipes
• Frozen orange juice concentrate.

Beer substitutes in recipes
• Chicken broth, beef broth, ginger ale.


Home       About Us & Contact Us       Recipes       Cooking Basics       World Cuisine       Other Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.






See also: Articles & Trivia


Popular Pages

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.