Andy Montoya
Beer cheese soup is a delicious and cozy meal, perfect for cold winter days. But does the alcohol in the beer cook out of the soup? This is a question that has been asked by many, especially those who are pregnant or breastfeeding and are conscious of their alcohol intake. The general consensus is that the alcohol does cook out, or at least most of it, leaving behind only the flavor. However, some people argue that the alcohol does not burn off as much as we might think, and it is impossible to know exactly how much alcohol remains in the soup. Ultimately, it is up to the individual to decide whether they are comfortable consuming beer cheese soup, and there are always non-alcoholic beer options that can be used in the recipe if preferred.
| Characteristics | Values |
|---|---|
| Alcohol cooks out | Yes, but not entirely |
| Alcohol content | Minimal |
| Boiling | Bring to a boil for 2 minutes to remove alcohol |
| Stove-top cooking | Recommended to cook off alcohol |
| Crock Pot | Not recommended due to curdling |
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What You'll Learn
Alcohol cooks off when heated
Alcohol does cook off or evaporate when heated, but it is impossible to cook off all of the alcohol in a dish, and a small proportion will remain. The amount of alcohol that remains depends on several factors, including the other ingredients in the recipe, the cooking temperature, the length of time for which the dish is cooked, and the size of the pan.
The higher the temperature and the longer the cooking time, the greater the evaporation. For example, according to the U.S. Department of Agriculture (USDA), a dish baked or simmered in alcohol for 15 minutes will retain 40% of the alcohol, 35% after 30 minutes, 25% after an hour, and 5% after 2.5 hours. However, there is no point at which all of the alcohol disappears, even after extensive heating. A bigger pan with more surface area will also increase the amount of alcohol that evaporates, as the greater surface area exposes more alcohol molecules to the air.
Some people may be concerned about the alcohol content in certain dishes, such as beer cheese soup. In general, the amount of wine, beer, or spirits found in most recipes is so small that, even if left uncooked, an adult would not feel its effects. However, an alternative might be preferable when preparing food for children, pregnant women, or those in recovery. Simple substitutions can replicate similar flavors, such as using coriander and malt syrup for a hoppy beer taste or brown sugar and vanilla for rum.
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Beer cheese soup recipes
Beer cheese soup is a creamy, cheesy soup made with sharp cheddar, beer, butter, flour, broth, and seasonings. The alcohol in the beer does cook off during the cooking process, leaving behind only its flavour. However, if you are being strict about your alcohol consumption, you can omit the alcohol by bringing the soup to a boil for about 2 minutes to remove the alcohol content.
Ingredients:
- Bacon
- Butter
- Onions
- Carrots
- Peppers
- Chicken base
- Flour
- Garlic
- Mustard powder
- Worcestershire sauce
- Beer
- Half and half
- Cheese
- Salt
- Pepper
Method:
- Cook the bacon slowly over low heat in a soup pot.
- Remove the bacon and set it aside.
- Discard all but 2 tablespoons of bacon grease.
- Add carrots and peppers to the pot. Sauté for 5 minutes over medium heat.
- Add 2 tablespoons of butter and melt, along with the chicken base.
- Add flour and mix until combined. Cook for 3 minutes.
- Add garlic, mustard powder, and Worcestershire sauce. Mix well.
- Add beer and mix, then add half and half.
- Cook over medium heat for 5 minutes.
- Add cheese and butter. Stir until combined and cheese is blended.
- Cook over low heat for 15 minutes, stirring often.
- Add the bacon and onion mixture back to the pot, reserving ¼ cup to use as a garnish.
- Add salt and pepper to taste.
- Garnish with bacon, green onions, chives, extra shredded cheese, croutons, or a drizzle of hot sauce.
Tips:
- Use a lager or light lager beer for the most balanced beer flavour. Darker or more hoppy beers can change the flavour profile and appearance of the soup.
- Avoid using pre-shredded cheese as it will not melt as well due to the starches used to coat the shreds. Instead, shred the cheese from a block, as it will melt better and taste creamier.
- This soup is best served with crusty, airy, no-knead bread for dipping.
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Beer quantity in the soup
Beer is an essential ingredient in beer cheese soup, adding a nice "earthiness" that complements the mustard and cheddar cheese. The quantity of beer used in the soup varies depending on the recipe and the desired taste. Most recipes call for adding beer in small splashes while stirring continuously until the desired consistency is achieved.
One recipe recommends using one bottle of beer, while another suggests 2 cups of beer for 6-8 servings. It is important to note that the type of beer used can also affect the quantity needed. For example, a low-hop beer is recommended, as more hops can make the soup bitter. Pilsners are suggested as a good option, while pale ales and IPAs are advised against.
Additionally, the cooking method can impact the beer quantity in the soup. Some recipes recommend bringing the soup to a gentle bubble and simmering gently for 15 minutes, which can help reduce the liquid and intensify the flavors. Others suggest bringing the soup to a boil for about 2 minutes, which can help remove more alcohol content.
It is worth noting that while cooking does reduce the alcohol content in the soup, it may not entirely eliminate it. The amount of alcohol burned off depends on various factors, including cooking time and temperature. However, the general consensus is that the alcohol content left in the soup after cooking is minimal and safe for consumption, even during pregnancy.
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Alcohol content in the final dish
Beer cheese soup typically contains beer, cheese, and other ingredients such as bacon, vegetables, and spices. The amount of beer used in the soup can vary, but a common recipe calls for 2 cups of beer for 6-8 servings. Other recipes suggest using a full can of beer, which typically contains about 12 ounces or 1.5 cups.
When it comes to the alcohol content in the final dish, there are differing opinions on whether the alcohol cooks off completely during the preparation of beer cheese soup. Some people believe that the alcohol evaporates or burns off during the cooking process, leaving only the flavor behind. They attribute this to the fact that the soup is usually brought to a boil and then simmered for a significant amount of time, which should be sufficient to eliminate most of the alcohol.
However, others argue that the alcohol does not completely cook off, and some residual amount may remain in the final dish. The extent to which alcohol is cooked off depends on various factors, including the cooking method, temperature, and duration of heating. It is worth noting that the alcohol content will be minimal, especially if the soup is cooked for a longer period, as the alcohol will continue to evaporate during the cooking process.
Additionally, the type of beer used can impact the alcohol content in the soup. Different beers have varying alcohol percentages, so choosing a beer with a lower alcohol content can help reduce the overall alcohol content in the soup. It is recommended to use a beer that you would enjoy drinking, avoiding very hoppy or strongly flavored beers unless a bitter taste is desired.
To minimize the alcohol content in beer cheese soup, certain cooking methods can be employed. One suggestion is to add the beer before the chicken broth, as this helps to reduce the initial alcohol harshness. Additionally, ensuring that the soup reaches a boil and maintaining that temperature for a few minutes can further reduce the alcohol content.
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Cooking methods to reduce alcohol
Beer cheese soup is a popular dish, but some people are concerned about the alcohol content in the beer used to make it. The alcohol content can be reduced by cooking the soup using specific methods. Here are some cooking methods that can help reduce the alcohol content in beer cheese soup:
Stove-top Simmering:
Cooking the soup on a stove-top is an effective way to reduce alcohol content. Simmering the soup gently over low to medium heat for 15 minutes or so helps to thicken the broth and intensify the flavours. This method also allows for the reduction of the soup, concentrating its flavours and thickening the consistency. The stove-top method is preferred over a crock pot as the latter may not reach high enough temperatures to cook off the alcohol.
Boiling:
Bringing the soup to a boil is a reliable way to remove alcohol content. Boiling the soup for about 2 minutes can significantly reduce the alcohol, leaving behind the desired flavour without the alcohol content.
Adding Alcohol at the Right Time:
The timing of when the beer is added to the soup can impact the alcohol content. Adding the beer before the chicken broth can help reduce the initial harshness of alcohol. This technique ensures that the alcohol cooks off while still contributing to the desired flavour profile.
Choosing the Right Beer:
Selecting a beer with a lower alcohol content can naturally reduce the overall alcohol content in the soup. Using a beer that you would typically drink is recommended. Very hoppy beers or those with strong flavours can overpower the soup, so opting for a milder beer is suggested.
It is important to note that while these cooking methods can reduce alcohol content, they may not entirely eliminate it. The amount of alcohol burned off during cooking depends on various factors, including cooking time, temperature, and the initial alcohol content of the beer.
If you are concerned about alcohol consumption, it is always best to consult a medical professional or nutritionist for specific advice and guidelines regarding your dietary choices.
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Frequently asked questions
Yes, alcohol cooks out of beer cheese soup. However, it is important to note that the amount of alcohol burned off depends on the cooking method and duration.
It is recommended to use a low-hop beer as the more hops, the more bitter the soup will be. Pilsners work well, but it is best to avoid pale ales and IPAs.
To make beer cheese soup, start by cooking bacon slowly over low heat. Then, add vegetables such as carrots, onion, and celery to the drippings and cook until softened. Next, add garlic, hot sauce, Worcestershire sauce, and seasonings. Stir in the flour and cook for 2 minutes before slowly adding the beer, followed by the chicken broth. Let the soup simmer gently, uncovered, for about 15 minutes, then remove from heat. Finally, gradually sprinkle in the shredded cheese, stirring continuously over low heat until the cheese is fully melted.
