Little Miss Sunshine, that is sooo true. I know someone who ate some rum balls on Christmas, and was pulled over and blew over the limit. Try explaining THAT to a police officer.
Little Miss Sunshine, that is sooo true. I know someone who ate some rum balls on Christmas, and was pulled over and blew over the limit. Try explaining THAT to a police officer.
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KL, rum balls aren't cooked though (well, not to my knowledge anyway), so it would have all the alcohol content of the rum, but I thought cooked alcohol was greatly reduced. Hmm, thank you LMS.
I just found this on the internet now, trying to research this question. From a site called exploratorium.edu "the accidental scientist, science of cooking". Now, lets see if I can quote this thing properly. I always have trouble doing this kind of thing...
Alcohol?s boiling point is lower than that of water, and many cooks assume that little or none of its potency remains after cooking. Research tells a different story.
Cooked food can retain from 5 to 85 percent of the original alcohol. The amount of alcohol left depends on how the dish is prepared, when the alcohol is added, and how thoroughly it?s incorporated with other ingredients.
In general, the longer the cooking time, the less the amount of alcohol that remains. Fast methods of cooking, such as flamb?ing, leave about 75 percent of the alcohol in the food. In contrast, a dish that has been baked or simmered for fifteen minutes contains about 40 percent of the original alcohol. After two hours of cooking, roughly 10 percent of the alcohol remains.
If you wish to avoid alcohol in cooking, there are substitutes, but substitutes don?t contribute the same depth of flavors as liqueurs and wines. Use 7/8 cup of meat or vegetable broth (or apple, tomato, or white grape juice) for each cup of wine in a savory dish. To mimic wine?s acidity, add 2 tablespoons fresh lemon juice or vinegar. In desserts, replace the wine with fruit juice plus a dash of balsamic vinegar. If a recipe calls for orange liqueur, try frozen orange juice concentrate and the grated zest of fresh orange instead.
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Well, I didn't end up using wine, I felt funny about doing it while breastfeeding, so I just made a plain gravy from it, but it was still yummy.
I had a bit of a disaster with the rest of it though. I walked to the shops, went to the butchers, wasn't happy with what they had, so went to woolies, grabbed some meat, walked around the shop and then realised that the meat had that netting all around it, so put it back and went back to the butchers. Got home heated up the oil in the frypan, put the meat in and realised that the lid wasn't going to fit on top! Stuck it in a roasting dish and put it in the oven. Wasn't happy as I wanted to do the frypan, so took it out and cut the meat (rolled rib roast) in half...except it was more like 70/30 so I was then worried about it cooking unevenly.
DS was doing his usual, screaming, so i didn't get to roast the potatoes or pumpkin so cooked and mashed them, then decided to add my cup of tea to the mashed potato instead of the milk and butter i had heated up! Hopefully next time it will go a lot smoother lol.
Lol nic... sounds like a disaster!!! WELL I had roast tonight. I cooked it in the fry pan tooi'm so proud of myself.. I put it in with half a cup of water and just made sure that it didnt go dry (the water i mean) put it on at 2pm on low.. and let it cook till 5.30.. did potatoes.. they turned out perfect.. AND made my own gravy with the juices left in the pan!! Thanks for your advice girls dp absolutely LOVED it
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Nic - Sorry it didn't work out - the string bags aren't a problem, it's fine to roast meat inside them.
Kirsty - glad it worked out for you!
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