> Julia Randolph <[EMAIL PROTECTED]> wrote:

<snip> 
> And I believe that while some of the alcohol cooks
> out, not all of it does.

Since ethanol boils at 78.3oC, and most baked goods
are cooked above ~300oF, pretty much all of it will
vaporize off.  OTOH, if you're making a rum sauce and
keep it over a low flame, _some_ ought to remain... 

I should have been more precise and said something on
the order of 'because of the tiny amounts of vanilla
used in cooking, the alcohol content is negligible,
even though vanilla extract contains ~35% ethanol by
volume; also the boiling point is such that little if
any remains after the cooking process'...sheesh!   ;)

[Oddly, I _still_ haven't gotten Dan's post this
thread! <tosses bananas flambeau in his general
direction>  ;} ]

(ethanol info WRT chemical properties:)
http://www.ucc.ie/ucc/depts/chem/dolchem/html/comp/ethanol.html

I wondered why I didn't recall hearing of more people
using wintergreen extract as an alcohol source, when
you mentioned its content - well, now I know!  (Hmm,
this is oil of wintergreen rather than wintergreen
extract, but still...)

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=11335011
Laryngeal oedema caused by accidental ingestion of Oil
of Wintergreen
Oil of Wintergreen (methyl salicylate) is a common
ingredient for liniments, ointments and essential oils
used in self-treatment of musculoskeletal pain. Its
pleasant smell also encourages its use to flavour
confectionery. The toxic potential of this preparation
is not always fully appreciated by the general public
and physicians. To appreciate the danger of this oil
it can be compared to aspirin tablets (325 mg dose):
one teaspoon (5 ml) of Oil of Wintergreen is
equivalent to approximately 7000 mg of salicylate or
21.7 adult aspirin tablets. Ingestion of as little as
4 ml in a child can be fatal....

Debbi
Think I'll Stick To Vanilla In My Cocoa Maru   ;)


                
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