Dr. Tim Says....
A lot of my recipes use wine or other alcoholic beverages as important ingredients. Many people don't wish to use any alcohol, however, and fortunately there are many alternatives now.
With the cooking process, most of the alcohol evaporates, but never completely. Quite simply, it depends on how long you cook a particular recipe. Keep in mind that there's less than a half-teaspoon of alcohol in a tablespoon of wine. Alcohol evaporates faster than the water in the wine, but there will still be a little alcohol left after cooking.
The amount that remains depends on what is being cooked.... Cooking with Alcohol
Blue Cheese Crab and Fusilli Pasta | Coumadin-Safe Version
Guest Column: Non-Alcoholic Wines
For health reasons I stopped drinking alcoholic beverages about seven years ago. This, not smoking, the Mediterranean diet, olive oil in place of butter, skim milk, and regular exercise, has improved my health to the point where my physical age is around 52 or 54 (as opposed to my actual 70). But to maintain the healthful effects of moderate consumption of red wine, I searched for an alcohol-free substitute.
Featured Ingredient: Cooking Wine
Cooking wine is to be avoided at all costs. As I mentioned in the section on cooking with wine, using a bad wine will result in a bad dish. In all of your cooking you should strive to use the best quality ingredients. Cooking wine is not one of these. This is primarily because the wine must, by law, be made undrinkable. This is usually accomplished by adding salt (or worse yet MSG) but there are often other ingredients and flavors used.
Hmmm... combine poor quality wine with salt or other ingredients that will render your recipe unpredictable? Best to avoid this one.