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Cooking with Alcohol

By
Monica Reinagel, MS, LD/N, CNS
1-minute read

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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About the Author

Monica Reinagel, MS, LD/N, CNS

Monica Reinagel is a board-certified licensed nutritionist, author, and the creator of one of iTunes' most highly ranked health and fitness podcasts. Her advice is regularly featured on the TODAY show, Dr. Oz, NPR, and in the nation's leading newspapers, magazines, and websites. Do you have a nutrition question? Call the Nutrition Diva listener line at 443-961-6206. Your question could be featured on the show.