This information was initially established by FDA research; a study was subsequently published in the April 1992 edition of the Journal of the American Dietetic
Association (JADA). The citation is on PubMed, but  the JADA issues prior to 1993 are not available online. Library citation is:  J Am Diet Assoc. 1992 Apr;92(4):486-8. The authors are: Augustin J, Augustin E, Cutrufelli RL, Hagen SR, Teitzel C. [Department of Food Science and Toxicology, Food Research Center, Moscow, ID 83843.]


 Cooking With Alcohol

 Q. When cooking with beer or alcohol, does all of the alcohol evaporate?
 
 A. No. The following chart should be helpful.

 
What can I substitute if a recipe calls for beverages with alcohol?
 
The best, but not always the easiest solution, is to find another recipe  without alcohol that will fill the need. If the beer or wine is a  major  ingredient in your recipe, or if a large quantity is called for, it  makes sense not to attempt a substitute. The results could be  unpleasant. In such a case, look for another recipe.
 
Often the alcohol required will be a small amount, such as a couple of  tablespoons, and in this case there are several substitutions:
 
In recipes having plenty of seasonings, plan water may be substituted.  Both the alcohol and a substitute may be omitted if the liquid isn't needed for a gravy or sauce.
 
 When cooking with fish, an equal amount of bottled or fresh clam or fish stock may be substituted. Just remember, bottled clam juice and some  fish stocks are high in salt. Some people use white grape juice with  fish.
 
 Other substitutes include chicken or beef broth.   Juice such as lemon, lime, apple or cranberry are all possibilities.

Article courtesy of Lund Food Holdings, Inc. ©

Source:  Minnesota Nutrition Council Newsletter © 1999
 

Return to the A. A Information Page

Return to the West Baltimore Group Home Page