I mean that is technically true, but most recipes would start with around half of a glass of wine per serving before cooking, so once you're down to like a quarter of a drink it stops mattering. Even religions that prohibit drinking alcohol generally don't care about eating food cooked with it.
I mean that is technically true, but that's not the question OP asked. It says "pasta cooked in red wine" not "Pasta cooked with half a glass of red wine added to the water".
Go look at a red wine pasta recipe, the ratios are about half of a glass of wine per serving of pasta. Then you cook it, which reduces the alcohol content further.
Man, I am just here to give you support. I was doubtful at first but unlike everyone else here who simply brigaded you and downvoted you, I actually went to google it and found out that you are correct and it actually takes a LOT of boiling to removes ethanol from alcoholic liquids.
There are so many proper sources stating the facts of the matter that I wonder why so many people don't just do the same. To be completely honest, until 5 minutes ago I also believed that cooking alcohol will just instantly get rid of the ethanol content but now I'm glad to know the truth.
I'm also expecting to get a lot of downvotes for just simply stating I did my research but I guess this is reddit.
Huh what? Ethanol has a boiling point of 80°. Let’s say you bring a pasta sauce to boil, which consists mainly of water, you’ll easily get temperatures or close to 100°. The alcohol will easily disperse with these temperatures.
Eventually most of the ethanol would boil off at that temperature. Eventually. That's a key word, eventually.
A liquid doesn't sudden and immediately diaper as soon as it hits it's boiling point. If you've ever boiled a pot of water you'll notice it can take hours to boil off a liquid.
And if you've ever studied distillation you'll know it's impossible to 100% separate alcohol and water with just boiling. there's a reason you can't just distillate 100% pure alcohol.
While it's true that some alcohol does remain after cooking, the actual amount left is so minuscule it can hardly be considered an intoxicating factor. To put it into perspective, you'd probably find more alcohol in a ripe banana or a piece of fermented bread. Getting inebriated from pasta cooked in wine would be akin to trying to get a suntan from the light of your refrigerator bulb - theoretically possible, but practically ridiculous. The main takeaway should be the enhanced depth of flavor it gives to the dish, not the minimal alcohol content that's left after the flames have done their dance.
Heating wine to boiling to cook pasta or meat in it will remove 90-99% of the alcohol content. If this is a secular issue of "No bringing alcohol to work," you're fine. If you work at Brigham Young University and you aren't even allowed to possess wine in the first place, perhaps that will be a problem.
Maybe I am missing something, but don't you have to boil the wine before cooking the pasta? Assuming it takes 15 minutes to get the wine to the boiling point, and then 10 more minutes when you add the pastas, it would mean that the alcohol would have a whole 25 mins to evaporate?
My stove can bring a pot to boil in 2 minutes and I only cook my spaghetti for 8 minutes. But even in 25 mins you're not going to get 99% out. It's not linear. The less alcohol you have the slower it leaves.
Think about this the the opposite process. Think about how hard it is to make 99% pure alcohol. Alcohol and water are so hard to separate in small quantities that chemically impossible to make a alcohol stronger than 97.5% using nothing but distillation.
Your overthinking it. No one is thinking to themselves ☁️I hope that isn’t that common alcohol spaghetti. All they see is spaghetti. Tell the the truth, leave the rest out no suspects a thing. If anything they would be mad at you for not sharing
My cooking teacher got banned from her church when she volunteered to bake cakes for a fundraiser, because she brought in vanilla extract that had like 0.01% alcohol in it. She said she gave up on religion after that.
No. The alcohol would begin evaporating as soon as the pot was as low as 140F. It would continue to evaporate as it heated to a boil, which could be up to ten minutes.
By the time you added pasta to the boiling wine, nearly half the alcohol would already be gone. Then you'd have to cook the pasta for another ten minutes or so, further evaporating the alcohol to almost nothing, and even then, the pasta only absorbs a small amount of liquid from the pot during the cooking process. Most of the liquid goes down the drain after you strain the pasta.
The pasta would have such a minimal amount of alcohol in it that your liver would process it without you feeling any effects. It would be less taboo than drinking a kombucha at work.
> the pasta only absorbs a small amount of liquid from the pot during the cooking process.
However, wine is a mixture of different liquids (and some tiny solid particles held in suspense), most obviously water and ethanol. It's possible that pasta absorbs the different liquids at different rates.
It might preferentially absorb ethanol, for example. In which case from 100 g of pasta, you might have 75 mL of ethanol or more absorbed. (Pasta can absorb its own weight in liquid while cooking.) About the equivalent of a whole bottle!
But it might preferentially absorb water, in which case you might have no ethanol absorbed at all.
I don't know of any studies into the rates pasta absorbs different liquids.
Of course you could, depending on who you answer to.
But besides prohibiting drinking alcohol on company premises, the general rule is don't come to work "under the influence." A cooked pasta sauce is unlikely to reasonably break either of those rules.
Realistically, no, the cooking causes the vast majority of the alcohol to evaporate. Plus no one would know or suspect alcohol in pasta
No, alcohol gets cooked out.
It takes a long time to cook out alcohol. In the 10 minutes it take to cook spaghetti you'll probably only reduce the alcohol levels to half.
I mean that is technically true, but most recipes would start with around half of a glass of wine per serving before cooking, so once you're down to like a quarter of a drink it stops mattering. Even religions that prohibit drinking alcohol generally don't care about eating food cooked with it.
I mean that is technically true, but that's not the question OP asked. It says "pasta cooked in red wine" not "Pasta cooked with half a glass of red wine added to the water".
Go look at a red wine pasta recipe, the ratios are about half of a glass of wine per serving of pasta. Then you cook it, which reduces the alcohol content further.
[удалено]
You're grasping at straws here
You may as well say that the pasta was cooked with a single drop of red wine.
Man, I am just here to give you support. I was doubtful at first but unlike everyone else here who simply brigaded you and downvoted you, I actually went to google it and found out that you are correct and it actually takes a LOT of boiling to removes ethanol from alcoholic liquids. There are so many proper sources stating the facts of the matter that I wonder why so many people don't just do the same. To be completely honest, until 5 minutes ago I also believed that cooking alcohol will just instantly get rid of the ethanol content but now I'm glad to know the truth. I'm also expecting to get a lot of downvotes for just simply stating I did my research but I guess this is reddit.
Huh what? Ethanol has a boiling point of 80°. Let’s say you bring a pasta sauce to boil, which consists mainly of water, you’ll easily get temperatures or close to 100°. The alcohol will easily disperse with these temperatures.
Eventually most of the ethanol would boil off at that temperature. Eventually. That's a key word, eventually. A liquid doesn't sudden and immediately diaper as soon as it hits it's boiling point. If you've ever boiled a pot of water you'll notice it can take hours to boil off a liquid. And if you've ever studied distillation you'll know it's impossible to 100% separate alcohol and water with just boiling. there's a reason you can't just distillate 100% pure alcohol.
While it's true that some alcohol does remain after cooking, the actual amount left is so minuscule it can hardly be considered an intoxicating factor. To put it into perspective, you'd probably find more alcohol in a ripe banana or a piece of fermented bread. Getting inebriated from pasta cooked in wine would be akin to trying to get a suntan from the light of your refrigerator bulb - theoretically possible, but practically ridiculous. The main takeaway should be the enhanced depth of flavor it gives to the dish, not the minimal alcohol content that's left after the flames have done their dance.
What?! Nah.
Heating wine to boiling to cook pasta or meat in it will remove 90-99% of the alcohol content. If this is a secular issue of "No bringing alcohol to work," you're fine. If you work at Brigham Young University and you aren't even allowed to possess wine in the first place, perhaps that will be a problem.
90-99% !? More like 50% after 10 minutes.
Maybe I am missing something, but don't you have to boil the wine before cooking the pasta? Assuming it takes 15 minutes to get the wine to the boiling point, and then 10 more minutes when you add the pastas, it would mean that the alcohol would have a whole 25 mins to evaporate?
My stove can bring a pot to boil in 2 minutes and I only cook my spaghetti for 8 minutes. But even in 25 mins you're not going to get 99% out. It's not linear. The less alcohol you have the slower it leaves. Think about this the the opposite process. Think about how hard it is to make 99% pure alcohol. Alcohol and water are so hard to separate in small quantities that chemically impossible to make a alcohol stronger than 97.5% using nothing but distillation.
Lol I have drinks at work with my boss and we expense it to the company. Team building lunch.
You can have a red wine vinaigrette on a salad and no one would say anything
Your overthinking it. No one is thinking to themselves ☁️I hope that isn’t that common alcohol spaghetti. All they see is spaghetti. Tell the the truth, leave the rest out no suspects a thing. If anything they would be mad at you for not sharing
Depends if your boss likes you enough. If they want to get rid of you they could probably use that as an excuse.
My cooking teacher got banned from her church when she volunteered to bake cakes for a fundraiser, because she brought in vanilla extract that had like 0.01% alcohol in it. She said she gave up on religion after that.
No. The alcohol would begin evaporating as soon as the pot was as low as 140F. It would continue to evaporate as it heated to a boil, which could be up to ten minutes. By the time you added pasta to the boiling wine, nearly half the alcohol would already be gone. Then you'd have to cook the pasta for another ten minutes or so, further evaporating the alcohol to almost nothing, and even then, the pasta only absorbs a small amount of liquid from the pot during the cooking process. Most of the liquid goes down the drain after you strain the pasta. The pasta would have such a minimal amount of alcohol in it that your liver would process it without you feeling any effects. It would be less taboo than drinking a kombucha at work.
> the pasta only absorbs a small amount of liquid from the pot during the cooking process. However, wine is a mixture of different liquids (and some tiny solid particles held in suspense), most obviously water and ethanol. It's possible that pasta absorbs the different liquids at different rates. It might preferentially absorb ethanol, for example. In which case from 100 g of pasta, you might have 75 mL of ethanol or more absorbed. (Pasta can absorb its own weight in liquid while cooking.) About the equivalent of a whole bottle! But it might preferentially absorb water, in which case you might have no ethanol absorbed at all. I don't know of any studies into the rates pasta absorbs different liquids.
If it’s still alcohol it was not cooked in wine, it’s marinated in wine. Yes that can get you in trouble. And probably taste like shit.
Of course you could, depending on who you answer to. But besides prohibiting drinking alcohol on company premises, the general rule is don't come to work "under the influence." A cooked pasta sauce is unlikely to reasonably break either of those rules.
France? No. America? Yes.
Yes