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Thread: Red wine page

  1. #1
    StoneAgeQueen's Avatar
    StoneAgeQueen is offline Senior Member
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    When you cook with red wine, does most of the alcohol burn off? I've heard conflicting answers to this question. I like to cook with red wine (casseroles with beef& veggies) and I don't want significant amounts of alcohol in my body. I would cook it in a lidded casserole dish for a couple of hours. Does it keep its health benefits this way?


    Thanks


    Fiona

    Type 1 diabetic for 25 years.
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    Total weight loss- 3 stone/42 pounds. Current weight = 121 pounds. Height 5'5
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    PrimalK's Avatar
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    I think some alcohol remains (around 5% of it) if you cook the casserole for around 2 and a half hours. But I could be wrong...


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    Diana Renata's Avatar
    Diana Renata is offline Senior Member
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    It depends on the temperature at which you're cooking. The longer and hotter you cook, the more alcohol gets burned off. I don't know the exact temp to do that, however I'm sure you could google it.


    I do know I have to warm wine at a relatively low temperature when mulling to keep the alcohol from burning off. I've accidentally gone over when not paying attention. It can be sort of delicate at times.


  4. #4
    PrimalCharles's Avatar
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    http://www.recipes4us.co.uk/Cooking%20With%20Alcohol.htm


    States most of the alcohol is burned off, If you cook at above 78C it should burn off, lower than that I am not sure.


    Also not sure if the fact its sealed with a lid would allow it to condense and return to the dish...


    Just realised that isn't a huge help... Sorry!


    Addition: http://www.drweil.com/drw/u/QAA400410/Healthy-Cooking-with-Wine.html


    on benefits of Red wine after cooking, however, he also states you should use less fat in all cooking...


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