Aa
to cook or not to cook
confused....is it ok to cook with alcohol and i don't mean the rum balls at christmas...chili, beer batter......?
Good catch Hector,
At stage 4 it's just not worth the risk, you said you were making a beer batter you shouldn't be eating fried foods either.
At stage 4 it's just not worth the risk, you said you were making a beer batter you shouldn't be eating fried foods either.
There's no way to get the taste of Madeira into a sauce without Madeira... So, my choice is when it's vital to a recipe go ahead with no fear that you are imbibing alcohol. When it doesn't really matter use stock or water.
I know what you mean, I stay away from the pasta sauces w/ wine and anything else with wine. or alcohol, even red wine vinegar.
I think it takes quite a while to cook out all the alcohol. I remember looking it up once there is some info on that online.
I just do stay away., maybe once in a blue moon. but thats just me.
I think it takes quite a while to cook out all the alcohol. I remember looking it up once there is some info on that online.
I just do stay away., maybe once in a blue moon. but thats just me.
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Your profile states that you have stage 4, cirrhosis, (not sure if you are compensated or not) it is not recommended that cirrhotics ingest any alcohol. If you had less liver disease, as most persons of this forum, it would not be an issue. How much alcohol gets burned off when cooking is debatable (see below) but is it really worth the risk to damage your liver even further?
You should ask your hepatologist about this as you would if you should whenever you make a change that can affect your condition. In the end it is a decision only you can make.
Mayo Clinic
Cirrhosis: Self Care:
Although the damage from cirrhosis is irreversible, the disease often progresses slowly, and you can take steps to reduce further liver damage:
• Avoid alcohol. This is the single most important measure you can take to help protect your liver and reduce the risk or severity of complications. Avoiding alcohol is crucial, no matter what type of cirrhosis you have.
• Limit medications. Because your damaged liver isn't able to detoxify and eliminate drugs from your system, discuss all medications, including nonprescription drugs, with your doctor. Be especially careful not to combine the pain reliever acetaminophen (Tylenol, others) or any other analgesic with alcohol, even if you take only the recommended daily amount of the drug.
• Avoid people who are sick. When your liver is damaged, you can't fight off infections as easily as healthy people. Do everything that's reasonable to avoid getting sick. Get vaccinated for hepatitis A and B, influenza and pneumococcal pneumonia.
• Eat a healthy diet. Because cirrhosis can cause a number of nutritional deficiencies along with weight loss, it's especially important to obtain at least 2,000 to 3,000 calories from fresh fruits, vegetables, whole grains and small amounts of protein every day. These foods are high in nutrients, including vitamins A, C and E. Cirrhosis tends to deplete these important vitamins. Your doctor may also prescribe supplemental vitamins K, A and D.
• Restrict salt. Because the sodium in salt causes your body to retain water, it can contribute to or increase fluid buildup in your legs and abdomen. In addition to not adding salt to your food, it's best to avoid high-sodium prepared foods, such as canned soups and cold cuts, and condiments such as soy sauce, catsup and mayonnaise. Lemon juice and herbs make good salt substitutes.
• Avoid raw shellfish. Uncooked oysters, clams and other shellfish may contain the bacterium vibrio vulnificus, which can be extremely dangerous for people with cirrhosis. It's best to avoid shellfish altogether, but if you do eat them, be sure they're thoroughly cooked.
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"Many people believe that because alcohol is sensitive to heat, it is eliminated with cooking. However, not all the alcohol content of alcoholic drinks is removed with heat; it depends on the type and time of cooking. For instance if you add beer or wine to boiling liquid, then immediately remove it from the heat, 85 per cent of the alcohol content will remain. If you light the alcohol, as in flambé dishes, 75 per cent will remain. Even after simmering the dish for one and a half hours, it will still have 20 per cent of the original alcohol content.
It is only if you simmer the mixture for two or more hours, (as you would with a wine-based beef casserole), that as little as five to 10 per cent of the original alcohol content remains."
Hectorsf