Use of Alcohol in Cooking

[alias annie]

Just a side since I noted that Grand Marnier and other alcohol being used in some of the recipes. There may be times when you have a guest who is in recovery, that the alcohol could be a problem for them. Just as the person with celiac cannot have any form of gluten - a few people are that sensitive and would be very grateful to know that alcohol is in the contents, so they can choose whether or not to eat/drink it. Heat does remove the alcohol but the remaining flavor can even be a issue for some. So, because of this, we choose not to use the liquors, brandies, etc

 

[egoodell]

Well I don't have to worry about that. I doubt anyone in recovery would book at a Wine Country Inn.
Riki

 

[gillumhouse]

Excellent warning. I knew cooking took care of the alcohol, but did not know the flavor would possibly be a trigger.

 

[JBloggs]

A guest had an AA book in their room this weekend. The flavor/taste is an issue - I am married to someone who would have issues with that as well. Sometimes even the flavored chocolates can be a problem. This is why we do not offer the non-alcoholic wine to guests in our packages, it is sparkling cider non alcohol flavored. Thank you Alias Annie for bringing this subject up.

 

[Morticia]

How does this work with extracts? Is there not enough alcohol in the small amount used to make a difference?

 

[alias annie]

Well I don't have to worry about that. I doubt anyone in recovery would book at a Wine Country Inn.
Riki.

Well I don't have to worry about that. I doubt anyone in recovery would book at a Wine Country Inn.
Riki

You're probably right!!

 

[alias annie]

How does this work with extracts? Is there not enough alcohol in the small amount used to make a difference?.

How does this work with extracts? Is there not enough alcohol in the small amount used to make a difference?

I use vanilla and other food flavorings in small quanitites when baking but I won't use rum or butter rum extract, nor would I use Jack Daniels bbq sauce. I use apple or grape juice or ciders in place of wine when called for. Restaurants will offer content in their description of sauces and dishes. It would interesting to find out what an addiction specialist would have to say on the use of the extracts as there is a large alcohol content in all of these.

 

[seashanty]

since i only make basic breakfasts and treats ... the only thing i might use is vanilla extract.
surely someone with an issue would mention a 'sensitivity' wouldn't they?

 

[greyswan]

since i only make basic breakfasts and treats ... the only thing i might use is vanilla extract.
surely someone with an issue would mention a 'sensitivity' wouldn't they?.

since i only make basic breakfasts and treats ... the only thing i might use is vanilla extract.
surely someone with an issue would mention a 'sensitivity' wouldn't they?

I would think so, too

 

[NW BB]

since i only make basic breakfasts and treats ... the only thing i might use is vanilla extract.
surely someone with an issue would mention a 'sensitivity' wouldn't they?.

since i only make basic breakfasts and treats ... the only thing i might use is vanilla extract.
surely someone with an issue would mention a 'sensitivity' wouldn't they?

Most often they don't. I don't use any liquor or liquor extracts here since we get a lot of guests who don't partake of any alcohol due to religious reasons. The only way I would be able to cook with alcohol is if I questioned each guest the day before to check there are no problems.

 

[alias annie]

"due to religious reasons" that's another issue, too, that I hadn't thought of before.

 

[happyjacks]

I avoid cooking/marinating with alcolol at breakfast. Some people would not expect it to be used for the morning meal and might not think to warn me of a sensitivity to it.
However, I frequently (nearly always) use wine or liqueur in dinner and/or dessert dishes. I expect anyone having dinner here to tell me about an alcohol restriction just the same as they should about a dairy intolerance or a religious avoidance of meat.
They can tell me it's an alergy instead of an addiction if they don't want to share personal info. I don't care the reason. I just want to cook something they can enjoy eating.

 

[greyswan]

I agree with you, Happyjacks, let me know of allergies/sensitivities - TMI is to be avoided!!!

 

[Morticia]

I agree with you, Happyjacks, let me know of allergies/sensitivities - TMI is to be avoided!!!.

I agree with you, Happyjacks, let me know of allergies/sensitivities - TMI is to be avoided!!!

Then you run into, 'I never thought you'd have THAT for breakfast,' when I mention that we DID ask for ANY dietary restrictions. And I now ask in two different ways...are there any dietary restrictions? Secondly, are there any foods you just don't eat? THAT one generally gets, 'Well, I don't eat (fill in the blank) but you wouldn't serve THAT for breakfast would you?' Maybe. Thanks for telling me.
I think the 'foods you just don't eat' brings out the religious dietary restrictions they don't think to tell about.

 

[Penelope]

But honestly, if you were a recovering alcoholic, would you give thought to extracts and the like in breakfast dishes? I know we ask about "food allergies or special dietary restrictions". Would it be a logical jump from "recovering alcholic who can't handle the taste of peach schnapps in a compote" to a "food allergy that makes their eyes water or their nose run"?
It just doesn't seem to me that the two fall on the same path. Just my honest opinon.

 

[Penelope]

I agree with you, Happyjacks, let me know of allergies/sensitivities - TMI is to be avoided!!!.

I agree with you, Happyjacks, let me know of allergies/sensitivities - TMI is to be avoided!!!

Then you run into, 'I never thought you'd have THAT for breakfast,' when I mention that we DID ask for ANY dietary restrictions. And I now ask in two different ways...are there any dietary restrictions? Secondly, are there any foods you just don't eat? THAT one generally gets, 'Well, I don't eat (fill in the blank) but you wouldn't serve THAT for breakfast would you?' Maybe. Thanks for telling me.
I think the 'foods you just don't eat' brings out the religious dietary restrictions they don't think to tell about.
.

We were posting at the same time.

I agree with you, Happyjacks, let me know of allergies/sensitivities - TMI is to be avoided!!!

Then you run into, 'I never thought you'd have THAT for breakfast,' when I mention that we DID ask for ANY dietary restrictions. And I now ask in two different ways...are there any dietary restrictions? Secondly, are there any foods you just don't eat? THAT one generally gets, 'Well, I don't eat (fill in the blank) but you wouldn't serve THAT for breakfast would you?' Maybe. Thanks for telling me.
I think the 'foods you just don't eat' brings out the religious dietary restrictions they don't think to tell about.

I had that issue when I wanted to book "somewhere". I never think of foods that can trigger migraines (of which I am a horrible sufferer) as food allergies. They are triggers. But, if someone were to put, say parmesan cheese in their breakfast dish, 30 mintues later I'll be in so much pain that I can't speak. But in my mind, it's not an ALLERGY. I wouldn't have thought to mention it when they asked about allergies.
I agree that the way the words are phrased would make people think about their situation a little differently.

 

[JBloggs]

If you ask every guest about food sensitivities then you will have a miserable time innkeeping. Everyone has something that gives them a headache or indigestion...
We had guests this weekend who could not eat this nor that and I kindly requested whatever they cannot eat to please just leave on their plate (unless of course they would die by having it touch their other food). They did just that - left it on their plates - and it worked grand. To them, in their minds they want to make it easier on us to just tell us the list of things they cannot eat. They don;t realize the difficulties it causes.
I, myself will end up in hospital if I eat bell pepper. I am served bell pepper all the time, every salad or pasta or sauce has them thrown in for color - even if I order a pizza one might land on the pizza. I have to be super careful and when they appear to be in something, so I just don't eat it. I tell folks if we are invited for dinner I cannot eat it and there it is.
Case in point this homemade chili set up - please please I am not being difficult, really. She told me it was homemade, yes I believe it was she browned the meat, added the beans and cans of tomatoes and then used a packet seasoning mix. I can guarantee she did. I asked and embarrassed her - it was either that or not eat the entire meal. She told me out right they would never put bell pepper in chili seasoning (me - they could never NOT put it in chili seasoning -ask Wendy's it is in there). She retireves it from the bin outside the house and then is shocked to read it in the ingredients. She said "I didn't know" the salsa she had out also had bell peppers in it. PACE picante has no bell peppers fyi in case you hate them or allergic. Marinara sauce typically has them in it. American mexican restaurants have them in everything, Mexican mexican restuarants don't use bell peppers. Chile peppers yes, not bell peppers.
It is not fun. It is a terrible allergy to have. My partner is allergic to shellfish, that is not as easy to sneak in, but we still have to convince people that fake KRAB dip has real crab meat and juice in it, like 15%.

 

[Morticia]

But honestly, if you were a recovering alcoholic, would you give thought to extracts and the like in breakfast dishes? I know we ask about "food allergies or special dietary restrictions". Would it be a logical jump from "recovering alcholic who can't handle the taste of peach schnapps in a compote" to a "food allergy that makes their eyes water or their nose run"?
It just doesn't seem to me that the two fall on the same path. Just my honest opinon..

But honestly, if you were a recovering alcoholic, would you give thought to extracts and the like in breakfast dishes? I know we ask about "food allergies or special dietary restrictions". Would it be a logical jump from "recovering alcholic who can't handle the taste of peach schnapps in a compote" to a "food allergy that makes their eyes water or their nose run"?
It just doesn't seem to me that the two fall on the same path. Just my honest opinon.

I hate peppers. Unlike Joe, they won't make me sick, I just hate them. If someone asks I do mention that I don't want them. Summer squash makes me sick. Not an allergy, I don't break out or stop breathing but my stomach cramps up almost immediately. Not pleasant and especially on vacation.
Now, me, I would not expect alcohol (except in extracts and I forget extracts have alcohol) in my breakfast. Maybe in a dinner. But not breakfast. So, if I were absolutely forbidden to touch alcohol, I probably would not think to mention it if asked in re breakfast.

 

[YellowSocks]

We ask (both on Webervations and in person) if a guest has any allergies, restrictions, or foods they just can't stand the sight of.
Generally they tell me, but sometimes they forget... served strawberries last week, oh, mom doesn't like strawberries. Happily I had some cantaloupe already cut up, but normally it would mean no fruit for that guest.
I use Kahlua in my berry cream. Not a ton, but it's in there. If someone has issues, they need to let me know or in it goes.
=)
Kk.

 

[gillumhouse]

I shall now change my verbiage from food dislikes? to foods you do not eat?
I often make a carnberry triple sec muffin and add parmesan, romano, and cheddar cheeses to my egg bakes. Hmmmmmm.