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cooking with wine or dry vermouth?

My P.L.A.N.

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#1 ^

Old

Wed, Apr-20-16, 08:15

lilyotv is offline

Registered Member

Posts: 89

Plan: Atkins - 1st rung induct.
Stats: 142.8/130.5/125 Female 5'2"

Female 5'2"

BF:
Progress: 69%

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cooking with wine or dry vermouth?

There is a dish my husband loves and it's finished by adding 1 1/3 c of vermouth and simmering for about 20 minutes.

Not sure how much alcohol burns off or carb impact. I would love to make it in way we can both enjoy.

Anyone have any experience in this area?

Thanks!

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#2 ^

Old

Wed, Apr-20-16, 08:19

Nancy LC is offline

Experimenter

Posts: 25,865

Plan: DDF
Stats: 202/185.4/179 Female 67

Female 67

BF:
Progress: 72%

Location: San Diego, CA

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Carbs don't really burn off, the alcohol does though.

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#3 ^

Old

Wed, Apr-20-16, 08:35

lilyotv is offline

Registered Member

Posts: 89

Plan: Atkins - 1st rung induct.
Stats: 142.8/130.5/125 Female 5'2"

Female 5'2"

BF:
Progress: 69%

Default

Ok. Maybe I can reduce amounts a bit.

Thanks! BTW, made a flank steak pinwheel recipe you posted from cooks illustrated and it was AMAZING.

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#4 ^

Old

Wed, Apr-20-16, 11:29

Elizellen is offline

Senior Member

Posts: 10,733

Plan: Atkins (DANDR)
Stats: 290/141/130 Female 65.5 inches

Female 65.5 inches

BF:
Progress: 93%

Location: Bournemouth (UK)

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Here is an old thread where it was discussed, with a table showing what method of cooking "burns off" what percentage of alchohol

http://forum.lowcarber.org/showthread.php?t=443345

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