Deep fried tequila shots

[MillCreek]

http://elitedaily.com/envision/food/deep-fried-tequila/715560/?utm_source=FBTraffic&utm_medium=fijifrost&utm_campaign=CMfacebook

The only question I have is how much of the alcohol would cook off during the deep frying process.

[Jamisjockey]

I'm alergic to Tequila....I tend to break out in handcuffs when I drink it.

[Sergeant Bob]

I'm alergic to Tequila....I tend to break out in handcuffs when I drink it.

I guffawed!

[KD5NRH]

http://elitedaily.com/envision/food/deep-fried-tequila/715560/?utm_source=FBTraffic&utm_medium=fijifrost&utm_campaign=CMfacebook

The only question I have is how much of the alcohol would cook off during the deep frying process.

Can't find the chart at the moment, but for most foods, it ends up being surprisingly little.  For example, it's not uncommon for home baked bread to still be 2% or more (not sure if by weight or volume) after baking.  Considering the number of people who have managed to get rip roaring drunk off 3.2 beer, I'm surprised there aren't more underage buyers at the Mrs Baird's outlet store.

[vaskidmark]

For the office Winter Festivities Party (and you know why it was called that) I baked a Bundt cake that substituted white rum for all liquids (something like 2 1/2 cups worth).  It was announced and there was a 3x5 card taped to the serving tray announcing/warning the cake contained alcohol.

Agency director rushed through on his way to an "emergency" meeting with the Board of Supervisors and scooped up a plate full of goodies to eat on the way across the county, including two slices of cake.  He said he remembers eating the second slice in the parking lot just before going in to the meeting.  He also said it was the best meeting he had endured [his word] all year.

So yeah - so much for that old wife's tale that the booze all cooks off in the oven.

stay safe.

[erictank]

For the office Winter Festivities Party (and you know why it was called that) I baked a Bundt cake that substituted white rum for all liquids (something like 2 1/2 cups worth).  It was announced and there was a 3x5 card taped to the serving tray announcing/warning the cake contained alcohol.

Agency director rushed through on his way to an "emergency" meeting with the Board of Supervisors and scooped up a plate full of goodies to eat on the way across the county, including two slices of cake.  He said he remembers eating the second slice in the parking lot just before going in to the meeting.  He also said it was the best meeting he had endured [his word] all year.

So yeah - so much for that old wife's tale that the booze all cooks off in the oven.

stay safe.

Perhaps baking simply doesn't get hot enough? Alcohol DOES cook off in the wok/frying pan/whatever on the top of the stove, when we use it as flavoring. Of course, we're generally not using half a liter of it, either.

I've made beer bread numerous times and not (with my poor merely-human senses) been able to even taste the beer, let alone feel any effects from the alcohol. And alcohol hits me harder than most, as a result of one or more of my prescription medications (2 glasses of wine produces a nice buzz, lowered inhibitions, and numbed lips - should be at LEAST twice that for someone my size).

[charby]

http://elitedaily.com/envision/food/deep-fried-tequila/715560/?utm_source=FBTraffic&utm_medium=fijifrost&utm_campaign=CMfacebook

The only question I have is how much of the alcohol would cook off during the deep frying process.

If you got the right temps on oil, the dough will seal itself and keep most of the agave goodness inside.

[vaskidmark]

Perhaps baking simply doesn't get hot enough? Alcohol DOES cook off in the wok/frying pan/whatever on the top of the stove, when we use it as flavoring. Of course, we're generally not using half a liter of it, either.
....

375*F is about where the oil would be, which is the same as the oven.  Plus, the cake is exposed to the heat significantly longer than the fried tequila.

As MillCreek noted, the "crust" formed early in the baking process seals in all the moisture where it goes to flavoring and making steam to make those nice air bubbles that give cake its texture.

The "splash" of alcohol that is used to deglaze a pan or to flavor the dish is open to the air.  It has a place to evaporate to.

Piece of pie figuring this out if you have studied the chemistry and mechanics of cooking.

stay safe.