I find this helpful when trying to calculate calories, and suggest substitutions, so I hope it is of use to others as a vague guide too. I apologise in advance for any bad layout etc. this is almost more for my own reference but I know it might be useful to other people too, and I've included links to relevant sources of information.
Here is a really useful chart from homecooking.about.com regarding the reduction of alcohol content during cooking, which you may find helpful if you’re trying to get an *idea* of calories when cooking from scratch.
Before using the table, it might be useful to note that
according to the website www.alcoholfreeweek.co.uk:
“Alcohol
free and de-alcoholised drinks have about a third of the calories of their
alcoholic equivalent. A 100ml glass of de-alcoholised Carl Jung white wine contains around 28 calories compared to around 64 calories found in a leading low calorie alcoholic wine.
A 100ml glass of de-alcoholised Weinkönig red wine contains around 19 calories and less than 0.3% alcohol but has all the health benefits of ordinary red wine.
A 330ml bottle of non-alcoholic Bavaria has just 79 calories which is even fewer than the brand's own low calorie labelled alcoholic version of the product.
A 500ml bottle of de-alcoholised Erdinger contains 125 kcal. In comparison: 500ml of apple juice contains about 230 calories. Erdinger alcohol free is also isotonic and vitamin-rich making it an ideal sports drink”
Hence if cooking with wine, it would seem
reasonable to include the non-alcoholic calorie content as it is, and reduce
the remainder of the calories as suggested in the chart below.
e.g. for a recipe with one bottle of red wine
in it (750ml), 750ml red wine contains, say, 645 calories. 750m of de-alcoholised wine contains 143 calories.
So 645-143=502 calories which could be attributable directly to alcohol.
If cooked for two hours, as per the chart
below, 20% of the alcohol would remain, therefore 20% of 502 = 100 calories of
alcohol remaining in the dish. Add this to the 143 calories of wine which are
not attributable to alcohol, and you have 243 calories of red wine left in your
dish.
Alcohol Burn-off Chart
|
|
Preparation Method
|
Percent Retained
|
alcohol added to boiling liquid & removed from heat
|
85%
|
alcohol flamed
|
75%
|
no heat, stored overnight
|
70%
|
baked, 25 minutes, alcohol not stirred into mixture
|
45%
|
Continued
on the next page…
Baked/simmered dishes with alcohol stirred into mixture:
|
|
15 minutes cooking time
|
40%
|
30 minutes cooking time
|
35%
|
1 hour cooking time
|
25%
|
1.5 hours cooking time
|
20%
|
2 hours cooking time
|
10%
|
2.5 hours cooking time
|
5%
|
And here are some suggestions of substitutions you could
make if you prefer not to use alcohol:
Alcohol
Substitutions
|
||
Alcoholic Ingredient
|
Description
|
Substitution
|
Italian almond-flavored liqueur
|
Almond
extract.
|
|
Various types.
|
For light beers, substitute chicken broth, ginger ale
or white grape juice. For heavier beers, use a stronger beef, chicken or
mushroom broth or stock. Non-alcoholic beers may also be substituted.
|
|
Brandy
|
Liquor made of distilled wine or fruit juice.
|
|
Calvados
|
Apple brandy
|
Apple juice concentrate or juice.
|
Chambord
|
Black raspberry liqueur
|
Raspberry juice, syrup or extract.
|
Sparkling white wine.
|
Sparkling white grape juice, ginger ale, white wine.
|
|
Claret
|
Light red wine or Bordeaux.
|
Non-alcoholic wine, diluted currant or grape juice,
cherry cider syrup.
|
Cognac
|
Aged, double-distilled wine or fermented fruit juice.
Cognac is considered the finest brandy.
|
Other less expensive brandies may be substituted, as
well as Scotch or whiskey,
or use peach, apricot or pear juice.
|
Cointreau
|
French, orange-flavored liqueur.
|
Orange juice concentrate or regular orange juice that
has been reduced (by boiling) to a thicker consistency.
|
Curacao
|
Liqueur made from bitter Seville oranges.
|
Orange juice frozen concentrate or reduced fresh
orange juice.
|
Creme de Menthe
|
Thick and syrupy, sweetened mint liqueur. Comes both
clear and green.
|
Mix spearmint extract or oil with a little water or
grapefruit juice. Use a drop of food
coloring if you need the green color.
|
Framboise
|
French raspberry liqueur.
|
Raspberry juice or syrup. Depending upon the recipe,
seedless raspberry jam may also be substituted.
|
Frangelico
|
Italian hazelnut
liqueur.
|
Hazelnut or almond extract.
|
Galliano
|
Golden Italian anise liqueur.
|
Licorice extract.
|
French liqueur, orange-flavored.
|
Orange juice frozen concentrate or reduced fresh
orange juice.
|
|
Grappa
|
Italian grape brandy.
|
Grape juice or reduced red wine.
|
Grenadine
|
Pomegranate syrup, sometimes alcoholic.
|
Pomegranate
syrup or juice.
|
Hard Cider
|
Fermented, alcoholic cider.
|
Apple cider or juice.
|
Kahlua
|
Syrupy Mexican liqueur made with coffee and cocoa
beans.
|
|
Kirsch (Kirchwasser)
|
Colorless liqueur made of cherries.
|
Black cherry, raspberry, boysenberry, currant, or
grape, juice or syrup, or cherry cider.
|
Red Burgundy
|
Dry French wine.
|
Non-alcoholic wine, red wine
vinegar, grape juice.
|
Red wine
|
Sweet or dry wine.
|
Non-alcoholic wine, beef or chicken broth or stock,
diluted red wine vinegar, red grape juice diluted with red wine vinegar or
rice vinegar, tomato juice, liquid from canned mushrooms,
plain water.
|
Liquor distilled from molasses
or sugar syrup.
|
For light rum, use pineapple
juice flavored with almond extract. For dark rum, use molasses thinned with
pineapple juice and flavored with almond extract. Or use rum extract
flavoring.
|
|
Sake
|
Fermented rice drink.
|
|
Schnapps
|
Flavored, colorless liquor.
|
Use corresponding flavored extract such as
peppermint, peach, etc.
|
Sherry
|
Fortified dessert wine, sweet or dry, some with a
slightly nutty flavor.
|
Orange or pineapple juice.
|
Southern Comfort
|
Bourbon mixed with peach liqueur.
|
Peach nectar mixed with a little cider vinegar.
|
Liquor made of the agave plant.
|
Cactus/agave nectar or juice.
|
|
Triple Sec
|
Orange-flavored liqueur.
|
Orange juice frozen concentrate or reduced fresh
orange juice.
|
Vermouth
|
Wine-based drink infused with herbs. I may be sweet
or dry.
|
For sweet vermouth, use non-alcoholic sweet wine,
apple or grape juice or aged balsamic
vinegar. For dry vermouth, use non-alcoholic white wine, white grape
juice or white wine vinegar.
|
Distilled liquor.
|
Bourbon, Scotch and whiskey may be used
interchangably. Small amounts may be eliminated. Large amounts cannot be
effectively substituted.
|
|
White Burgundy
|
Dry French wine.
|
Non-alcoholic wine, white grape juice diluted with
white wine vinegar.
|
White wine
|
Sweet or dry wine.
|
Non-alcoholic wine, chicken broth or stock, diluted
white wine vinegar or cider vinegar, white grape juice diluted with white
wine vinegar, ginger ale, canned mushroom liquid, water. For marinades,
substitute 1/4 cup vinegar plus 1 Tablespoon sugar plus 1/4 cup water.
|
Charts from homecooking.about.com
For
more information and detailed explanations and alcohol substitutions see the
full article at http://homecooking.about.com/od/alcohol/a/alcoholsub.htm
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