(no subject)

[rosiedoes]

This came up from a conversation that likethepaint and I are having with eyerenderingfan, and I would be really interested in knowing the following:

[Poll #1290143]

Comments

[rosiedoes.livejournal.com]

In food the alcohol itself is cooked off. Cooking chicken in a white wine sauce, or putting ale in a beef pie is never going to get you remotely inebriated, because the alcohol itself is cooked off in the preparation process - leaving only the flavour.

A trifle might be different, because there is just straight-up sherry in it, but personally, I don't consider food that has had simmered-off alcohol used for a flavouring to be breaking edge because it simply has no impact.