How to log cooking wine ?

Foamroller

I used to love using dry white wine in sauces and soups. Sechuan sauce is made with a chinese wine or dry sherry.

The kcal in alcohol is in the alcohol that evaporates during cooking or stays in the tasty residues?

How do you log alcohol in your homemade recipes?

NoelFigart1

I just log the volume I use in the recipe. If it's actually fewer calories, I'm just not bothered too much about it.

acheben

NoelFigart1 wrote: »

I just log the volume I use in the recipe. If it's actually fewer calories, I'm just not bothered too much about it.

This is how I treat almost all of the ingredients when I cook.

acpgee

I posted the same question a while ago and didn't get a satisfactory answer. Also curious about caramelizing sugar, another cooking process where the calorie content should change due to chemical changes.

KharismaticKayteh

Bump. I was just going to ask about this for adding a dark beer to my potato soup.

Amitysk

I just log it...

chouflour

Wikipedia has an entry that is consistent with my memory of reading studies a few years ago.
Alcohol in finished food
A study by a team of researchers at the University of Idaho, Washington State University, and the US Department of Agriculture's Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking methods.[1] The results are as follows:

alcohol added to boiling liquid and removed from heat: 85% alcohol retained
alcohol flamed: 75% alcohol retained
no heat, stored overnight: 70% alcohol retained
baked, 25 minutes, alcohol not stirred into mixture: 45% alcohol retained
baked/simmered, alcohol stirred into mixture: (see table)
Time (h) Alcohol retained[2]
0.25 40%
0.57 35%
1.1 25%
1.6 20%
2.0 10%
2.6 5.0%

Not all the calories in alcoholic beverages are from alcohol, and there's no good way to tell mfp that you've reduced the calorie/alcohol content, so I just don't worry about it.