Alcohol - a problem that disappears into thin air?

Wine is commonly said to evaporate during cooking. A modern myth that is not entirely harmless for the little ones at the family table in many respects. In addition to the quantity used, the method of preparation, temperature and preparation time are also decisive factors in how much of the alcohol actually evaporates.

Pure alcohol evaporates from 78 degrees Celsius. However, as soon as other liquids are added, this process slows down and more alcohol remains in the food. Whether the food is cooked with or without a lid plays a decisive role in the residual alcohol content. When cooking with a lid, the vaporised ethanol condenses and drips back into the pot. Even with baked goods, some of which reach a core temperature of around 96 degrees Celsius, it is unlikely that the alcohol will evaporate completely due to the composition of the ingredients. For this reason, it is recommended that children up to the age of 15, pregnant women, breastfeeding mothers and people who do not drink alcohol do not use alcohol at all.

Small quantity, big effect

Alcohol mainly has an effect in relation to height and weight. Accordingly, the effect in children's bodies is many times stronger than in adults. While unconsciousness in adults usually only occurs after 3 per mille, an amount of 0.5 per mille can be sufficient for children - without first causing a state of intoxication with an exuberant mood.

Sweet foods in particular harbour great potential dangers for little sweet tooths. This is because the sweetness masks the typical alcoholic flavour, which children usually describe as «nöd fein». Even a generous shot of liqueur in tiramisu can have an effect on children's blood alcohol levels - depending on how big the craving for dessert is. For this reason, it is advisable to keep alcoholic desserts or sweets such as cherry sticks out of the reach of children.

Alcohol consumption, the power of habit

In addition to the physical risks of alcohol consumption in children, there is another important factor to consider: Children have a natural protective mechanism with an intuitive aversion to the taste and smell of alcohol. The same mechanism already protected the children of our ancestors from potentially poisonous and bitter berries. However, we become accustomed to certain flavours over the course of our lives. And according to recent studies, it takes children around 15 tastings to become accustomed to a new flavour.

It is not advisable to offer children a sip of alcohol.

So if children now regularly consume food with alcohol, even if it has actually completely evaporated, they are more likely to get used to the flavour or even suddenly like it. On the other hand, omitting alcohol to flavour food can help to maintain this aversion for as long as possible and increase the inhibition threshold for consuming alcohol in adolescence. For this reason, it is also not advisable to offer children a taster or non-alcoholic versions. The same applies to the currently trendy drinks kombucha and kefir. Both are made by fermenting sugar, which produces alcohol. Although this is only present in the end product in residual quantities and is harmless, the familiarisation effect can still take place.

Are we not allowed to eat fondue together?

For many people, white wine belongs in risotto like others put kirsch in fondue. However, once you get to the bottom of the aromatic benefits of alcohol for refinement, you realise that most dishes also work wonderfully without a percentage by volume. This is because alcohol is generally used to give dishes a slight acidity.

A fondue also works wonderfully with apple juice.

However, this can easily be replaced with child-friendly alternatives. A fondue also works wonderfully with a little apple juice, as does risotto with a dash of lemon juice. Fresh fruit juices and citrus fruits are ideal for sweet dishes. Alternatively, two sauces can also be prepared. The effort involved is usually limited and so every diner - big or small - gets their money's worth.