Post # 1
I recently took a French cooking class and the instructor informed us that alcohol doesn’t completely burn off when cooking the way many people think it does. This was news to me (and of interest considering I was pregnant). Now I know what we all choose to consume when pregnant is a personal decision and of some debate, but I’m from the school that avoids all alcohol because there is no amount that is known to be safe during pregnancy. I asked my doc about this and did further research and it seems there is something to what my cooking instructor told us. Am I the only one who didn’t know this? If not, here is an alcohol burn-off chart from the U.S. Department of Agriculture in case it’s of interest to anyone else:
Post # 3
I didn’t know that, thank you so much for the information! No matter what people choose to do, it’s always better to be aware and informed.
Post # 4
I knew those rum balls packed a punch! HAHA! I’m so showing this to my mom, she used to let us eat them all we wanted because “the alcohol cooked off!”
Post # 5
Actually, the AMA just released a major study linking healthier babies/pregnancies to light drinking on the part of the mother (after the really sensitive period in the first trimester), so I really can’t imagine that a small percentage of alcohol not burning off in a dish is going to make much difference. Heavy/regular drinking is bad, but the new consensus seems to be that the occasional drink really is ok. Also, cooking can denature alcohol too, even if it isn’t burned off, so it isn’t really anything to get worried about!