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Cooking with alcohol and its effects on health / body composition

Answered on August 19, 2014
Created August 18, 2011 at 9:53 AM

Cooking has become a hobby of mine since going Paleo. I always come across great French sauces with booze in them. I've heard Alton Brown say that alcohol never cooks away completely. But I wonder what effect a glass of wine or shot of two of brandy reduced in a sauce would have? Or a bottle of wine in a stew for that matter?

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2 Answers

1
99a6e964584f20f3f69ad3a70a335353

(1334)

on August 18, 2011
at 11:51 AM

A little bit of alcohol is not likely to cause an issue for anybody. I know from past experience that you can put a whole bottle of wine in a pot of boeuf bourgignon, eat about half of it, and not get so much as the tiniest buzz, even as a lightweight.

Now, if you cook with beer, and have problems with gluten, then that might be an issue.

1
44348571d9bc70c02ac2975cc500f154

(5853)

on August 18, 2011
at 10:15 AM

I always burn off the alchohol when cooking braises. I do it for flavor reasons.

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