[HPFGU-OTChatter] Re: Carol's light fruitcake ... - Only One Cake in the World

[Laura Ingalls Huntley]

Steve:
> On to another subject, I had always been amoung
>  those who believed that Alcohol added to food as
>  flavoring cooked off. Yet a friend brought home
>  some Rum Balls made by a friend of his mothers.
>  They were like cookies rolled up into donut hole
>  sized balls. Though I don't know how she managed
>  it, each ball was roughly like drinking an
>  equivalent amount of alcohol; two or three balls
>  and you were flying.
>
>  That pretty much shot down the idea that alcohol
>  cooks off.

Laura:
That alcohol "cooks off" is one of the great myths of cooking.  The 
strong, alcoholic *taste* mellows with (most types) of cooking, but a 
good deal of alcohol remains even when the dish has been cooked for a 
considerably long period.  I refer you to Ochef, which is the food 
equivalent of Television Without Pity:

http://www.ochef.com/165.htm

I highly recommend exploring the site if you find yourself with some 
spare time.  It is bitingly funny and wildly informative all at the 
same time. *loves*

Laura

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