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Food & Drink How Much Wine Is in Your Food After You Cook It? An Expert Weighs In

10:01  16 may  2018
10:01  16 may  2018 Source:   eatthis.com

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An Expert Weighs In . Thought you 've cooked your food long enough to simmer all the alcohol out of it ? Think again. Although your cookbook may have promised that alcohol simmers off after being exposed to high heat, we consulted an expert to demystify this popular misconception.

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After years of swirling, sniffing, and swishing, you’ve (sort of) figured out what you like in a bottle of merlot. Now, you’re looking to kick things up a notch by jazzing up your dinner recipe with a splash of your favorite vino. However, if you’re worried about raising a toast without sounding too tipsy, we’ve got the inside scoop on the question you’re asking: “Does alcohol cook out of my food?”

Although your cookbook may have promised that alcohol simmers off after being exposed to high heat, we consulted an expert to demystify this popular misconception. “You never really cook all of the alcohol out of the food, no matter how long you cook it,” certified sommelier and Food and Wine Editor of Best Life, Shana Wall, told us via email. “However, with that said, alcohol evaporates at three times the rate of water. So the longer you cook it, the more alcohol that will cook out. But the lowest amount of alcohol you can ever achieve in liquids is five percent.”

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Learn more about how to enjoy meat healthily with Best-Ever Proteins for Weight Loss! Let it sit on the grate as long as possible so that it cooks through evenly and gets nice grill marks.” How Much Wine is in Your Food After Cooking ?

For now, know that raw and cooked meat differ in weight because water and other juices in meat evaporate through the culinary process. If you are in a situation where you must weigh your meat cooked , it ’s okay.

White wine © Shutterstock White wine

According to a USDA study published in the Journal of the American Dietetic Association, you’d have to cook your food for a lengthy two-and-a-half hours to get its alcohol content down to five percent. Not looking to spend too much time babying coq a vin? Alcohol that’s cooked with food for 15 minutes will retain 40 percent of its alcohol content.

Here’s a helpful pattern to follow when flambeing: starting at 30 minutes of cooking time, alcohol content decreases by 10 percent following each additional half-hour of cooking time up until a maximum of two hours of cooking. So while a spiked dish requires 30 minutes of cooking to boil the alcohol down to 35 percent, you can decrease alcohol level to 25 percent by cooking it for an hour. Two hours of cooking will yield a 10 percent alcohol content.

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Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the

Pro Tip:

“I always tell people to cook only with good quality wine that you would love to drink,” Wall tells us. “Because, while the alcohol cooks down, the flavor profile of the wine actually intensifies. So if you cook with a bad bottle of wine, you will have a bad sauce! If you cook with a great bottle of wine, you will have an elevated sauce.”

Before taking on a demanding beef bourguignon, make sure that booze complies with your dinner guests since your dish will still retain some of the alcohol. And before you find yourself decoding aromas and flavor notes, don’t miss our little Secret to Drinking Booze Without Getting Fat.

‘Skin-Contact’ Is the Next Wine Term You Need to Know (and It'll Totally Impress Your Somm) .
You're over rosé and you're not feeling a red tonight, but you want something interesting—what's a wine drinker to do? Don't fret: Thanks to wine expert Marissa Ross, we're all about skin-contact bottles. Here's why it's the next wine term you should seek out: Basically, skin-contact wines are white wines made like red wines: White wine grapes are fermented with the skins on (for anywhere from days to months), and that's what gives them their deep color and funky flavor. It also means they'll have similar tasting characteristics to red wines: think more tannic, yet still acidic with minerality. And before you say, “um, isn't that just orange wine?” hear us out: Skin-contact wines might be orangebut they also might be pale gold, yellow or almost red in color. (Trust us: Don't order wine based solely on color. Just don't!) Might we suggest a crisp, approachable skin-contact Friulano, for beginners? Or if you can handle the funk, look for a bottle from Georgian Kisi grapes. Plus, what's more fun than schooling that *fancy* sommelier when you ask for the skin-contact bottle? (Other than drinking it, of course.

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