Alcohol During Food Cooking
Salaam. This is my understanding from this video. There is a principle of intoxication that is being addressed. He said if the character is changed from being intoxicating to non-intoxicating by any means then it is ok to consume. Eg, vinegar which is derived from ethanol. The question put forth was is cooking wine is allowed which is not intoxicating? He said that if this ingredient doesn’t cause intoxication in a large amount then it is ok to use in a small amount, for cooking. The original principle still stands. The word wine, alcohol, intoxicants are not, necessarily, used interchangeably. The premise put forth by the illustrious teacher should be very clear to grasp the answer. Furthermore, he is also addresses personal likes and dislikes. For percentage left in the food can be addressed by asking the chef. We can ask him as to how much intoxicant is left, according to his knowledge. Then we can make our decision. Stay blessed, always