> Hi,
> I just read a posting where someone asked about food cooked with wine. I actually have a couple of questions myself.
>
> I've seen recipes that required about half a cup of wine. What are the percentages of alcohol used?
>
> Is there enough wine in the food to make someone tipsy or drunk?
>
> And why do chefs often use wine to be cooked with food?

In cooked dishes with wine and other alcoholic beverages, the alcohol cooks out. Thus, the flavor of the drink is part of the recipe, without the alcohol in there; you shouldn't be able to get drunk. That's why it's not illegal for children in a restaurant to order beer-battered chicken or salmon ravioli in a pink vodka sauce. Note that it must be cooked, though; some cold desserts contain alcohol.

Counter"I *love* that ravioli dish I mentioned"point