Cooking with Alcohol

Monica Reinagel, MS, LD/N, CNS,
June 14, 2010

Cooking With Alcohol

It’s a common misperception that when you add wine or other liquor to a recipe, all of the alcohol “cooks off.”  Although some does evaporate, up to 85% of the alcohol can remain in the finished dish! Flaming or flambéing is one of the least effective ways of removing alcohol, leaving up to 75% of the alcohol intact.  Simmering is more effective — but it takes about 3 hours to cook off all of the alcohol.  If an alcohol-free result is important, substitute non-alcoholic wine, which provides much of the same flavor without any alcohol.

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