Kategori: ALKOHOL I MAT

Does the alcohol burn off?

Alcohol not only evaporates without heat, but the majority also burns off during the cooking process. How much remains in the dish depends on the cooking method and amount of cooking time. Those bourbon-soaked fruitcakes would have to turn into bricks before the alcohol evaporates. A bottle of Guinness in a long-simmered stew is not going to leave a significantly measurable alcohol residue, but will add a rich, robust flavor. A quick flambe may not burn off all the alcohol, whereas a wine reduction sauce will leave little if any alcohol content. Heat and time are the keys. Obviously, uncooked foods with alcohol will retain the most alcohol.

An alcohol burn-off chart has been compiled by the U.S. Department of Agriculture with information on how much alcohol remains in your food with specific cooking methods. Keep in mind that this is the percentage of alcohol remaining of the original addition.

If you are not a math whiz, the calculations might confuse you. For example, take a liquor that is 100-proof. This means it is 50 percent alcohol by volume. So a baked and/or simmered dish with 2 ounces (1/4 cup) of 100-proof liquor cooked for 1 hour will have 12.5 percent alcohol content remaining, about 1/4 ounce. Divide that by the amount of servings, and the quantity goes down proportionately (.0625 ounces per each of 4 servings). With liquors and liqueurs (even lower proof), seldom is more than 1/4 cup used in a recipe so as not to overpower the dish. (For reference, a standard shot or jigger of liquor at most bars contains about 1-1/2 ounces, but can range from 1 to 2 ounces.)

The same dish with 10-proof wine, or 5 percent alcohol by content, would end up with less than 2 percent alcohol content remaining after baking or simmering for 1 hour. Non-alcoholic beverages by U.S. law contain less than 1 percent alcohol. Longer cooking and/or higher heat gets rid of even more alcohol. If you're worried about legalities, long cooking should do the trick. Always inform your guests when you are cooking with alcohol in case they have allergies or health problems.

Alcohol Burn-off Chart

The following chart data comes from the U.S. Department of Agriculture with information on how much alcohol remains in your food with specific cooking methods. Keep in mind that this is the percentage of alcohol remaining of the original addition.

For more detailed information and explanation, consult the full article on Cooking With Alcohol and Alcohol Substitutions, which includes important information about how much alcohol remains in cooked foods and caution when using alcohol in frozen foods, plus tips and hints to help you make the right substitution choice. For alcohol substitutions, consult the Alcohol Substitution Chart.

There are a vast number of wonderful recipes which use some form of alcohol as an ingredient in sauces, marinades or as a main flavor ingredient. What do you do when you don't have that particular liquor or you will be serving children at dinner or you do not partake of any alcoholic beverages? In many cases, you can make some non-alcoholic substitutions. In order to be successful, you'll need to be armed with information and background on why the alcohol is used and the flavor goal of the recipe.

Why use alcohol in cooking?

In general, the main reason any alcoholic beverage is used in a recipe is to impart flavor. After all, the finest extracts with the most intense flavors are alcohol-based, particularly vanilla. Fermentation intensifies and concentrates fruit essence into liqueurs, cordials, brandies and wines. Other foodstuffs are distilled into potent liquors specifically to boggle the senses but still appeal to the palate.

Many object to the alcohol content, but it is a completely natural by-product which happens daily in nature, even within the human body. In many recipes, the alcohol is an essential component to achieve a desired chemical reaction in a dish. Alcohol causes many foods to release flavors that cannot be experienced without the alcohol interaction. Beer contains yeast which leavens breads and batters. Some alcoholic beverages can help break down tough fibers via marinades. Other dishes use alcoholic content to provide entertainment, such as flambes and flaming dishes.

Wine and Kirsch were originally added to fondue because the alcohol lowers the boiling point of the cheese which helps prevent curdling. In the case of leavened goods, there is no ready substitute for beer. Instead, choose a different recipe which uses another leavener such as yeast, baking powder or baking soda. For marinades, acidic fruits will usually do the trick. For flambes and flamed dishes, you're out of luck if you don't use the alcohol. For flavoring alone, you will often have a number of substitution options.

Du vil ofte finne oppskrifter i dag som krever noen form for alkohol som er nødvendig for å forbedre smaken av visse retter. Dette utgjør et problem for de som følger islamsk lov som sier at alkohol er forbudt, selv når de brukes i små mengder i matlaging. Er oppskrifter som kaller for alkohol utenfor grensene da? Ikke i det hele tatt! Det er mange ikke-alkoholholdige ingredienser der ute som kan erstattes av en gitt alkohol, ingredienser som er ganske vanlig og de du sannsynligvis allerede har på hånden.
Noen alkoholer har flere elementer som kan erstattes for dem, så når du gjør dette kan du eksperimentere og finne ut hvilken erstatning som fungerer best for deg. Dessuten kan de fleste substitusjoner brukes med samme måling av alkohol som kalles for.

Her er en liste over vanlige alkoholer som kalles for i oppskrifter, og de ikke-alkoholholdige ingredienser som kan brukes som erstatning for dem.

Amaretto: Amaretto er vanlig i mange retter, fra brød og desserter, til grønnsaker og hovedretter. Den perfekte erstatning for amaretto er mandel ekstrakt. Som mandel ekstrakt har en mye sterkere smak, bare bruke ca ¼ av mengden av amaretto etterlyste.

Apple Brandy: Det er apple smaken som er nødvendig her, så kan eplejuice, eple cider, usøtet eplejuice konsentrat, selv eple smør brukes som erstatning.

Bourbon: en teskje eller to av alkoholfrie vanilje ekstrakt kan brukes til å erstatte bourbon i en oppskrift.

Brandy: Brandy er en annen alkohol ofte funnet i oppskrifter, og det er flere forskjellige fruktjuicer som kan brukes til å erstatte den. Vann er en vanlig substitusjon, men avhengig av oppskriften, kirsebær sirup (fra hermetiserte kirsebær), hvit druesaft og eplejuice kan brukes.

Champagne: Enhver glitrende fruktjuice vil gjøre her, for eksempel eple, drue eller tranebær juice. Ginger ale fungerer også godt hvis du foretrekker ikke å ha en fruktig smak.

Coffee Liqueur: Espresso er en stor substitusjon når en oppskrift samtaler for kaffe likør. Kaffe sirup kan også brukes, så vel som ikke-alkoholholdige kaffeekstrakt.

Cognac: pære, fersken, eller aprikos juice fungerer godt når det trengs en erstatning for cognac i en oppskrift.

Crème de menthe: Å erstatte crème de menthe, er peppermynte ekstrakt et godt valg, eller peppermynte olje, som skal fortynnes med en liten mengde vann.

Ouzo: Å erstatte ouzo i en oppskrift bruk anis italienske brus sirup.

Fersken Brandy: Å erstatte fersken brandy i en oppskrift, bruker sirup fra hermetisk fersken. Pass på at fersken er hermetisert i tunge sirup. Peach bevarer kan også brukes.

Peppermint Schnapps: mynteblader fungerer godt når det brukes som erstatning av peppermynte schnapps. Alkoholfrie peppermynte ekstrakt kan også brukes.

Portvin: druesaft, fortrinnsvis samhold, kan brukes i like mengder. Oransje eller eplejuice kan også brukes for et lettere smak.

Rødvin: Cranberry juice, drue juice, tomatjuice, selv biff eller grønnsaksbuljong kan brukes til å forsterke en oppskrift ringer for rødvin.

Rum: vanilje ekstrakt eller alkoholfrie rum kan brukes. Ananas juice, og eplejuice er også gode erstatninger.

Sherry: Apple, ananas og appelsin juice alle gjøre gode sherry erstatninger. Fersken sirup kan også brukes.

You will often find recipes today that call for some form of alcohol that is needed to enhance the flavor of certain dishes. This presents a problem for those who follow Islamic law which states that alcohol is forbidden, even when used in small amounts in cooking. Are recipes that call for alcohol off limits then? Not at all! There are many non-alcoholic ingredients out there that can be substituted for any given alcohol, ingredients that are fairly common and ones you probably already have on hand.
Some alcohols have multiple items that can be substituted for them, so when doing this you can experiment and find which substitution works best for you. Also, most substitutions can be used using the same measurement of alcohol that is called for.

Here is a list of common alcohols called for in recipes, and the non-alcoholic ingredients that can be used in substitution of them.

Amaretto: Amaretto is common in many dishes, from breads and desserts, to vegetables and main dishes. The perfect substitution for amaretto is almond extract. As almond extract has a much stronger flavor, only use about ¼ of the amount of amaretto called for.

Apple Brandy: It is the apple taste that is needed here, so apple juice, apple cider, unsweetened apple juice concentrate, even apple butter can be used in substitution.

 Bourbon: a teaspoon or two of non-alcoholic vanilla extract can be used to replace bourbon in a recipe.

 Brandy: Brandy is another alcohol commonly found in recipes, and there are several different fruit juices that can be used to replace it. Water is a common substitution but, depending on the recipe, cherry syrup (from canned cherries), white grape juice, and apple juice can be used.

 Champagne: Any sparkling fruit juice will do here, such as apple, grape or cranberry juices. Ginger ale also works well if you prefer not to have a fruity taste.

 Coffee Liqueur: Espresso is a great substitution when a recipe calls for coffee liqueur. Coffee syrup can also be used, as well as non-alcoholic coffee extract.

 Cognac: Pear, peach, or apricot juice works well when needed a substitute for cognac in a recipe.

Crème de menthe: To substitute for crème de menthe, spearmint extract is a good choice, or spearmint oil, which should be diluted with a small amount of water.

Ouzo: To substitute for ouzo in a recipe use anise Italian soda syrup.

 Peach Brandy: To substitute for peach brandy in a recipe, use the syrup from canned peaches. Make sure peaches are canned in heavy syrup. Peach preserves can also be used.

 Peppermint Schnapps: Mint leaves work well when used in substitution of peppermint schnapps. Non-alcoholic peppermint extract can also be used.

 Port Wine: grape juice, preferably concord, can be used in equal amounts. Orange or apple juice can also be used for a lighter taste.

 Red Wine: Cranberry juice, grape juice, tomato juice, even beef or vegetable broth can be used to enhance a recipe calling for red wine.

 Rum: Vanilla extract or non-alcoholic rum can be used. Pineapple juice, and apple juice are also good substitutions.

 Sherry: Apple, pineapple, and orange juices all make good sherry substitutions. Peach syrup can also be used.
Ost og drikke

Tips:

500 g Mascarponeost kan erstattes av 250 g lett creme fraiche og 250 g pisket kremost naturell.

Fingerkjeks kan erstattes av strimler med sukkerbrød.