Discussion Overview
The discussion revolves around the effects of cooking wine in food, specifically addressing why individuals do not experience drunkenness or allergic reactions after consuming dishes prepared with cooking wine. The scope includes culinary practices and the chemical behavior of alcohol during cooking.
Discussion Character
- Exploratory
- Technical explanation
- Debate/contested
Main Points Raised
- One participant notes that they consume food with cooking wine and questions why they do not feel drunk or experience allergic reactions, similar to drinking beer.
- Another participant explains that alcohol evaporates during cooking, leaving behind the flavor without the intoxicating effects.
- A further contribution emphasizes that alcohol has a low boiling point, suggesting that cooking effectively removes the alcohol content, which is why drunkenness does not occur.
- One participant expresses confusion about the original question and indicates a desire to move on from it.
- A question is raised regarding the quantity of wine used in cooking, suggesting that even if some alcohol remains, the amount in typical recipes may not be sufficient to cause noticeable effects.
- Another participant challenges the notion that all alcohol evaporates during cooking, implying that some may remain.
- A light-hearted comment references the thread's age, suggesting it may be a topic of repeated discussion.
Areas of Agreement / Disagreement
Participants express differing views on the extent to which alcohol evaporates during cooking, with some asserting that it completely evaporates while others argue that not all of it does. The discussion remains unresolved regarding the exact effects of cooking wine on intoxication and allergies.
Contextual Notes
There are limitations in the discussion regarding assumptions about cooking methods, the specific amounts of alcohol in recipes, and the individual variability in reactions to alcohol.
