It’s a common misconception 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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