Poll: Do You Cook with Alcohol?

by | Jan. 24, 2019

Mormon Life

A few years ago I was looking through a cookbook, and I paused as I came across an unfamiliar and potentially intriguing ingredient: Ariel dealcoholized Cabernet Sauvignon. “Dealcoholized wine?” I thought. “I need to look this up and see if it’s for real.” Sure enough, I found that a company called Ariel produces non-alcoholic wine. In the five years since I started cooking as a hobby, I had never seen anything like it.

I looked over the frequently asked questions, wondering how this feat could be done (and why wouldn’t it just be called grape juice?), and a familiar debate came up in my mind: is cooking with alcohol bad?

This topic cropped up again in comments from LDS Living readers. I had already been wanting to write about it, and the comments showed that there’s definitely interest in discussing this topic.

Now for the admission: I cook with wine. (I have not cooked with other alcohols, simply because I’ve never found a recipe I wanted to try that had another kind of alcohol.) My experience is that wine gives dishes a significant boost in flavor, and since the alcohol cooks off with enough simmering or baking time, I don’t see a problem with it. We regularly eat uncooked foods flavored with vanilla (which typically has 35 percent alcohol), so what’s the deal?

But I know some cooks who enjoy cooking great food that will not use wine. Some even go so far as to use substitutions for vanilla. And I know that, as much as you cook a dish, the alcohol never cooks out 100 percent. So tell me: do you cook with alcohol? Take the poll below!

Lead image from Shutterstock

Do you use alcohol in cooking?

The issue has never come up for me.

How do you feel about using alcohol in cooking?

It's good
It's bad
Comments and feedback can be sent to feedback@ldsliving.com