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Vodka sauce question.
On Thu, 12 Feb 2004 06:55:57 +0100, (Victor
Sack) wrote:
>Rodney Myrvaagnes > wrote:
>
>> If anyone actually knows the reference to Akbar's journal article, I
>> might be able to look it up.
>
>I don't know who or what "Akbar" is, but see
><http://groups.google.com/groups?&selm=1ewf80l.4y16vq1f6n09hN%25sackv%40uni-duesseldorf.de>
>
>and
>
><http://groups.google.com/groups?&selm=Xns90DD9A7B6FF5sbhattacatattnet%40204 .127.36.1>.
>
>Victor
Thanks, Victor.
I past from the first link:
Martin Golding > wrote:
> Raymond > wrote:
> > How fast does alcohol burn off during cooking?
>
> The table is flawed, as it doesn't mention starting mixture strength.
> That there's an entry for 'flamed' would imply liquor, but dishes
> baked or simmered would imply a mixture of wine and other liquids.
> It would be interesting to find the original report, or reproduce it
> with a bit more rigorous controls.
>
> > Agricultural Research Service, from work done in 1989.
[snip]
The study in question is by J. Augustin, E. Augustin, R. Cutrufelli,
S.
Hagen, and C. Teitzel in "Alcohol retention in food preparation,"
Journal Of The American Dietetic Association, Vol 92, No. 4, April
1992.
***************end of paste
It doesn't sound worth looking for, if it doesn't identify starting
points, or is the above referring to a different paper?
Thanks again.
Rodney Myrvaagnes J36 Gjo/a
"That idiot Leibniz, who wants to teach me about the infinitesimally small! Has he therefore forgotten that I am the wife of Frederick I? How can he imagine that I am unacquainted with my own husband?"
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