If you have diabetes and you decide that you want to have an occasional alcoholic drink, it is important that you talk with your doctor first to determine if it is safe for you to do so. Alcohol in mixed drinks, wine, or beer can affect blood sugar levels (blood glucose levels) differently.  How alcohol affects you depends on whether you have type 1 diabetes or type 2 diabetes, which medications you are taking, and the level of your diabetes control.Before drinking, make sure you know how alcohol affects you and your diabetes.  And of course, please be smart and stay safe.However, what about cooking with alcohol? This seems to be of concern to some of you since we use alcohol in some of our diabetic recipes.Alcohol boils at a lower temperature than water so much of the alcohol used in cooking is burned off, leaving only the flavor of the wine, beer, or spirits used.The list below shows the percentage of alcohol remaining in food after cooking, and it's based on research by the United States Department of Agriculture.Our dietitian uses this information in determining the nutritional analysis and exchanges of any recipe in which we call for alcohol.

You might find the results interesting and helpful in your cooking of other recipes which include alcohol.buy wine online europeWhat if you and/or your doctor decide that you should not cook with alcohol—what substitutions can you make in our recipes and that of others which call for wine, beer, and so forth?man of war wine pricesTo avoid using alcohol, here are some substitutions to consider:For 1 cup of wine or spirits, use:In desserts, substitute fruit juice for wine, adding a dash of balsamic vinegar to the juice.good wine to tasteFor orange liqueur such as Grand Marnier, use an equivalent amount of frozen orange juice concentrate plus some grated orange zest.good red wine salmon

For coffee liqueur, use double-strength espresso or instant coffee made with 4 to 6 times the amount of coffee normally used.best italian wine to drinkFor brandy or rum, try a small amount of brandy or rum extract, or pure vanilla extract.best french wine vintage yearsAbout UsContactPoliciesWinnersLinkies Holland House Cooking Wine ~ Review & Giveaway 10/26nice red wine singapore Thank you to Mizkan Holland House for providing me with product in exchange for this honest blog review. full red wine in the dark nightAll opinions are 100% my own.best online wine shop europe

I have always shied away from recipes that call for cooking wine. My reasoning is, I don’t drink wine, therefore I don’t know which wines are good to cook with.  Holland House made cooking with wine easy for me…and everyone like me. Holland House cooking wines come in five types- Marsala, Red, Sherry, White, and White With Lemon. Each bottle of cooking wine gives you suggestions as to which dishes it would be best in. This helps me so much!I decided to make my family a pot roast. I chopped my veggies and put them in the bottom of my crockpot. Then I took my thawed roast, heavily seasoned it with salt and pepper, and placed it into a screaming hot pan with a little bit of extra virgin olive oil. Doing this seared the meat, helping to hold in the juices. Once my roast had been seared on all sides, I placed it in the crockpot on top of my veggies and set it on low heat. I chose to finish the dish with Holland House Red Cooking Wine. I didn’t want to over-do-it with the cooking wine.

I used 1/3 cup and I simply poured it all over the roast. I locked down the lid on my crockpot and went about my day. That evening we came home to the best aroma. Our dinner smelled amazing! As we all sat down at the table, I heard nothing but compliments on the meal. The roast was moist and the veggies were perfectly cooked. Cooking with Holland House red wine enhanced the flavors of our meal.I look forward to trying all of the other Holland House cooking wines. I think I will use the white wine with lemon in my next seafood pasta dish.Do you cook with wine? If so, what are your favorite meals to make?Buy It: Please visit the Mizkan Holland House website to see the great selection of products they offer and convenient shopping locations.WIN IT: One winner will receive two bottles of Holland House Cooking Wine- Red and Marsala. This post currently has 7 responses.The reasoning behind cooking with wine is to intensify and enhance the flavor of food. Wine is known to release flavors in food that otherwise could not be experienced.

The following are guidelines and tips particularly directed at the novice cook or a cook new to the world of cooking with wine. Young, full bodied red wine Red meat, red meat dishes Young, full bodied, robust red wine Earthy red, full bodied red wine Soups with root vegetables and/or beef stock Dry white wine or dry fortified wine Fish/shellfish/seafood, poultry, pork, veal Crisp, dry white wine Sweet white wine or sweet fortified wine Dry, fortified wine (i.e.: sherry) Consommé, poultry, vegetable soups There are exceptions to these pairings. Until you become comfortable with cooking with wine, these are simple guidelines to follow. Refer to the article titled Pairing Food and Wine for specific wine suggestions. Definition of marinade: A liquid, such as vinegar, wine or oil, with spices or other flavorings added to it, which is made for the purpose of soaking a food in it to add flavor or to tenderize. Marinade that has been in contact with uncooked meat should never be reused.

If the marinade is to also be used for basting or in a sauce, be sure to set aside some from the batch before the uncooked meat is added. Using wine as a marinade: The tannins in wine help to break down the toughness of meat, while the acidity helps to cut fat and oil. The moisture of the wine prevents the meat from drying out while cooking. Definition of Deglaze: The process of loosening and reducing the residue left in a pan after meat has been sautéed. After cooking, the meat is removed from the pan and a liquid such as wine, vinegar, stock, or juice is added to the remaining meat juices and bits. This flavorful residue combines with the liquid to produce a sauce or gravy for the meat. The longer the liquid is cooked, the thicker the mixture gets as the liquid evaporates and reduces. Cream or butter is often added to create a smoother sauce. Definition of Reduce: To thicken and intensify the flavor of a liquid by boiling, uncovered, to evaporate excess liquid. This process is used generally on soups and sauces.

Definition of Reduction Sauce: A sauce which uses the juices that are created from oven roasting or stove top cooking foods, such as meat, poultry or vegetables, as its base and then thickens and intensifies the flavor by reducing (boiling to evaporate the excess liquid) the juices. This liquid is strained and used as a base for sauces, soups and stews. Using wine in deglazing and reducing: Using wine in deglazing and reduction creates an intense and complex sauce. Do not use light/fruity wines when making sauce. The fruitiness is destroyed during the cooking process, leaving a highly acidic sauce. If wine becomes overly acidic during deglazing or reduction, add fresh/dried fruit to counteract. The amount of time spent reducing the wine, may be dependent on the color of the wine. White wines are cooked for a shorter period of time, long enough to burn off the alcohol. Red wines are normally cooked for a longer period to turn the typically rich purple color of the red wine into a rich red color.