Is eating beer battered fish, red wine vinegar, or any food with an alcohol mix considered a relapse? I mean some restaurants have for instance Jack Daniels fries , or steak. Doesn’t the alcohol cook off during heat? I’m not really sure that’s why I’m asking .
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I think it’s fine. I looked into it when I first started out and pretty much everything I could find said that all the alcohol cooks out. I’m not a chef or a scientist though, so maybe I’m wrong.
I still try to avoid cooking with that stuff when possible but I don’t think it’s an issue at all if you do use it or eat food that was cooked with alcohol.
It’s not like you’re going to accidentally catch a buzz if you eat chicken that was made with cooking wine haha
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I think you are correct, I was just making sure. I’m still new at this 
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Good question! In my experience with recipes the heat will have evaporated the alcohol. The distinct flavor of other components will compliment the dish.
For me I have reframed from making them as I would have to buy the bottle of wine and for some recipes there will be some leftover… when I am confident enough to not use that leftover for a relapse I will start preparing them again.
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I agree! I’m not making the food I’m clearly not that advanced in the culinary arts. I just meant when I go out for a nice meal.
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Yes gotcha. Well I think it should be fine. The boiling point of alcohol is lower than water. When preparing sauces or frying something it will have exceeded the boiling point by far and should have removed the alcohol. (The chemist in me talking)
However with a dish like ‘vitello tonato’ can be prepared with wine to dilute the sauce, which is not heated, so it will contain some alcohol. Maybe checking if they have heated the alcohol containing part with the staff?
I really like your topic as I was wondering about this with cooking as wel and it is kind of a grey area in some way.
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For me, it’s the taste, that triggers me, so I avoid it. When you cook self, there is a yummi substitute for most wine containing recipies: high quality genuine apple juices. So many different tastes 
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Thank you for making me feel like I’m not the only one, that way of thinking is what got a lot of us here. My family actually owns and operates a successful Italian restaurant, and wine is a major part of that. I myself am actually very passionate about Italian cooking, only because I’m sure you know in Italian family it’s well family first then food I appreciate my heritage unfortunately I am unable to just have a glass of wine. But so many recipes call for a reduction of alcohol, a reduction is where as I understand it is cooking off the alcohol and the natural flavors remain could be wrong, but that’s what th chefs they have employed say, and my family says. I am still going to be cautious until I’m positive, I can tell you I had beer shrimp ‘in the first day of recovery and it didn’t trigger anything, the shrimp simply wasn’t dry , they were so amazing, so if it is a fail I have 12 days sober if not I have 13 . Either way I feel confident that eating a dish of alcohol reduction is way better than binge drinking every day of the week. Thank you so much again for the response.
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I thank you for responding, and I agree . When cooking with alcohol you are talking about a half cup or in most cases even less. I imagine the amount of food you would have to eat after a reduction to get drunk would be almost impossible. Unless it was a un heated recipe, in that case you are correct, and I would never dare do that. I have worked to hard to get this far, that is actually why I asked the question in the first place. In all honesty, I don’t want to screw up.
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Congratulations on almost 100 days, that is amazing . Im almost at 14 days, but it feels like 100
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Well I am glad you are here and took the time to respond and give your point of view . I wish you continued success on the path of recovery.
I have yet to get drunk eating a meal that had alcohol in the recipe so I’m sure it isn’t a relapse in itself. However, some people might be triggered by the flavour to start drinking along with the meal so… when cooking myself, I try to use non-alcoholic substitutions as much as possible since drinking WHILE cooking is a very easy habit to slip back into. Still, my house is not a dry house and I’ve managed not to relapse yet. (2.5 years so far)
In the end, up to you to decide. I’m just sharing my own experiences.
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First and foremost 2 and a half years…WOW!! That seems so far from where I’m at, but one day at a time right? I am not in a dry house either, but I can avoid it in most cases , see for me it’s not being around people drinking in social events that really even gets me. Have I been tempted for sure, but it’s a fading thought maybe 30 seconds. It’s when I’m alone, bored and in my own head when it gets really challenging. I have managed to over book muse and stay super busy during my free time so those thoughts don’t creep in, downside of that I’m always exhausted, but I will take being exhausted and clear over drunk any day.
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