Just for interest sake, who still cooks with alcohol? I have not been, but I do think red wine goes so well in slow cooked beef and bolognese dishes. In this case the alcohol is cooked out, so I’m just curious as to who uses it still, or not, and why.
I also had a debate with my partner who is currently 9 months sober, and ordered a steak which had a Bloody Mary butter. I’m this case, the vodka is stirred in, not cooked off. Though only a very small amount of vodka I’m sure, I would not touch it, and I joked that he would have to reset. What are your thoughts on this?
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I cook with it when a recipe calls for it.
I’ll cook with it, if I’m doing something like chicken Marsala, the Alcohol gets cooked out.
I think it’s a personal preference thing
I wouldn’t be able to unless I had another drinker with me. Pouring the remainder down the drain it too hard.
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I think if I’d order in a restaurant and be in doubt I’d ask and if it’s a slow cooked sauce I’d probably eat it. Well, I guess it’s rare getting something like this in a restaurant these days, slow and cooked with time.
At home I wouldn’t use it. I am alone and don’t want it in my house.
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But having vodka in butter that’s not cooked out, is that a reset the clock thing?
In this case I asked and there was vodka in the Bloody Mary butter. Would you still order it? Or omit the butter?
Hmmm. I have never heard of bloody Mary butter and I think I’d pass on this. They could as well give me butter without vodka.
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It was a firm pass for me too. My partner thought I was being petty. But there’s vodka uncooked in the butter, it’s a no for me!
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Oh well then. No question. Clear no and great decision 
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I will tell my boyfriend that the consensus says he needs to reset then 
He’s a month ahead of me, but intends to drink after 12 months to see if he’s magically cured of alcohol addiction. I guess that’s where we differ. He is still in denial where as I know with every part of me that I can never drink again. Even the AF beers trigger me.
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I replaced the wine in recipies with different sorts of high quality apple juice. To be honest I think it tastes better, especially replacing white wine with juice of sourish apple sorts.
I never liked hard liquor and stuff like butter with vodka … never heard of it and never will try.
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Hi, there. I am 29+ years in recovery from alcoholism and cocaine addiction. I do cook with dry and sweet Vermouth and with Marsala cooking wine and with cooking Sherry. But I prefer to NOT taste it in the food, so I try to make sure I use this stuff in recipes where I am able to cook off the alcohol and it just leaves a very slight taste of Sherry or one of the other items I listed I use. I do not eat food prepared with hard liquor like Vodka or Rum and will turn away food prepared at a restaurant that has been prepared with alcoholic beverages because I can’t determine whether it contains alcohol in the finished form until I taste it and I do NOT like tasting any alcohol in my food. I would say that I have tended to use less alcohol in my cooking as the years tick by in my recovery time. If you are new (new meaning you have less than 5 years recovery) then I recommend you NOT cook with alcohol.
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