As with many things religious, there’s what the letter of the reference says (apparently “hot drinks are not for the body or belly.”), what the religious authorities say (e.g. Vaping, Coffee, Tea, and Marijuana), and what believers actually believe/do (which seems to vary).
(Disclaimer: I am not and have not been a Mormon. I just have a particular…let’s say “fascination” with how LDS teachings have evolved over the years.)
If it’s not from the actual tea plant, it’s okay. At least as far as I understand it.
No cold brewed coffee.
Hot chocolate, brewed cacao, herbal teas - all fine.
There not much hot drinking in the LDS culture though (besides cocoa). At least, not in traditionally Mormon places like Utah and Idaho.
Since we are talking about Mormon dietary practices… How do mornings feel about cooking with alcohol? Vanilla extract in cookies? Wine cooked into the sauce? Wine hidden in the sauce (and cooked off) like teriyaki? Tiramisu and other boozy desserts?
I’m not sure in general, but my family has never had specific cooking alcohol. Extracts you kinda just forget that it’s there and move on.
At a restaurant, you also don’t bother checking. I don’t think anyone in my family would order a vodka sauce or anything though - hard to ignore that.
Most people I know wouldn’t like Tiramisu - but mostly because we haven’t developed a taste for coffee. My wife doesn’t even like going down the coffee aisle at the grocery store because she doesn’t like the smell.
I had a muslim friend/coworker who was very dilligent in asking about sauces and things. I’ve never been out to eat with a Mormon who bothered to check.
FWIW - I did try a vodka sauce once. I didn’t like it at all. It may be that it was just poorly executed, but I think the alcohol flavor just isn’t something I’ve learned to like, so the whole thing tasted off.
Yeah, tiramisu was a bad example. How about one of those chocolate cherry cakes where the cherries have been soaked in Kirsch?
Does that Muslim friend eat meat that isn’t halal?
My coworker mentioned that when she & her husband ate at The Melting Pot they were able to ask their server to make their cheddar fondue with broth rather than beer. There wouldn’t have been any alcohol in the fondue by the time they’d eaten in, but they weren’t willing to risk it.
She also asked about alcohol in anything she was unfamiliar with.
But I gather that not all Mormons are as strict about that sort of thing.
I’ll admit, when we went to China they took us to a tea farm/factory and explained all about it and made some and gave it to us. My wife and I both tasted it and neither liked it at all.
When we went on our cruise, the tour we went on in Nassau, they took us to a rum cake factory/cafe and gave us a small piece of rum cake. Again, we both tried it and we both agreed it was very good.
At the distillery they gave a very small, maybe 1-2oz cup of pina colata. We both drank it. Nothing to write home about. If I were a drinker, I’d probably drink it. But not being a drinker, I won’t miss it.
Generally we do avoid those things. My parents (both semi-active LDS from fairly faithful LDS stock) both drank coffee and smoked cigarettes but didn’t drink alcohol. Though they raised their children to avoid those things with varying degrees of success, though generally good success.
Pretty sure it was AB (Alton Brown) who often warns that generally anything cooked with alcohol will most likely still have some alcohol in it after cooking. In other words, it is very difficult to cook out 100% of the alcohol. So if your goal is to avoid alcohol 100%, then you should avoid anything that is cooked with alcohol.
Not sure what people do about extracts though, since most of them contain alcohol. 
I can see that for a sauce, but… it would be so little.
But as for:
I think in baking it’s safe to say that 100.00% of the alcohol is cooked off. I don’t think there’s even a trace of alcohol in chocolate chip cookies.
I guess eating the dough would be a no-no though. Or even something like chocolate chip cookie dough ice cream might be a problem.
It is true that some of the alcohol evaporates, or burns off, during the cooking process. “Some” being the operative word. Exactly how much depends on many factors. To learn more, a group of researchers, funded by a grant from the U.S. Department of Agriculture, marinated, flamed, baked, and simmered a variety of foods with different sources of alcohol. The verdict: after cooking, the amount of alcohol remaining ranged from 4 percent to 95 percent.
Time Cooked at Boiling point of alcohol Approximate Amount of Alcohol Remaining 15 minutes 40 percent 30 minutes 35 percent One hour 25 percent Two hours 10 percent Two and one-half hours 5 percent
But I’ll give you 5%-40% of at least 35% of a fraction of a tsp to Tbls or so isn’t very much.
Again - don’t ask don’t tell.
I don’t remember. Probably not, since there weren’t many halal options around. He was pretty diligent about avoiding pork though.
For some reason the process of making and distilling alcohol fascinates me - but I have no desire to drink it.
In Ireland we toured the original Jameson distillery (they don’t still make it there) and the Guinness brewery. We actually had a party at the brewery. We declined to try any of either though.
I’ve only been there once, and I seem to recall that we made the same request. It was a long time ago though, and I don’t really remember.
I gotta think cookies are way lower if their test baked good was amaretto apple crisp.
As a percentage of starting alcohol or by total volume?
Probably both. Anything that cooks dry is going to have precious little alcohol left. I think those “how much after 15 minutes” guidelines are for stuff like a soup or sauce where it remains totally wet.
And even then, when i cook with wine, i usually cook in two steps, cooking down the wine must of the way, then adding the broth. That’s going to leave less alcohol than if you just dunno everything in and simmer.