While cooking with alcoholic beverages, you may wonder if the alcohol is burning off like you think it is. You want the taste; you just don't want the alcohol that is included with it for personal, religious, or some other reason. And so, is there any alcohol staying if you cook from it? Is there a certain way it needs to be cooked to remove the alcohol? Let's simply say it's probably not what you think it is.
The most popular belief is that preparing food alcohol for a maybe 20 minutes will leave and evaporate the alcohol. This is really false. It takes much longer than any other time considered to cook all the alcohol out. It could take two to three hours for the alcohol to burn off completely.
The U.S. Department of Agriculture really tested simply how much alcohol remains with certain cooking techniques and created a chart to relay the outcomes. It's true that alcohol evaporates during food preparation, just not as fast as previously realized. Turns out, leaving alcohol uncovered overnight cuts down on the level of alcohol much better than a quick flamb. The chart looks something like this:
Alcohol Burn-Off Chart
Preparation Method Percent Retained
alcohol added to boiling liquid and removed from heat 85%
alcohol flamed 75%
no heat, stored overnight 70%
baked, 25 minutes, alcohol not stirred into mixture 45%
Baked/simmered dishes with alcohol stirred into the mixture
15 minutes cooking time 40%
30 minutes cooking time 35%
1 hour cooking time 25%
1.5 hour cooking time 20%
2 hour cooking time 10%
2.5 hour cooking time 5%
Looks like slowly building up the alcohol in the mixture is the best way to go about alcohol evaporation. You could prefer simmering the alcohol by itself until all the alcohol has been burned off and then adding it to whatever you're cooking. It could depend on the recipe, your choice and the circumstance of the household how you start cooking, but it's good to know what's taking place with that wine you're throwing into the food.
The most popular belief is that preparing food alcohol for a maybe 20 minutes will leave and evaporate the alcohol. This is really false. It takes much longer than any other time considered to cook all the alcohol out. It could take two to three hours for the alcohol to burn off completely.
The U.S. Department of Agriculture really tested simply how much alcohol remains with certain cooking techniques and created a chart to relay the outcomes. It's true that alcohol evaporates during food preparation, just not as fast as previously realized. Turns out, leaving alcohol uncovered overnight cuts down on the level of alcohol much better than a quick flamb. The chart looks something like this:
Alcohol Burn-Off Chart
Preparation Method Percent Retained
alcohol added to boiling liquid and removed from heat 85%
alcohol flamed 75%
no heat, stored overnight 70%
baked, 25 minutes, alcohol not stirred into mixture 45%
Baked/simmered dishes with alcohol stirred into the mixture
15 minutes cooking time 40%
30 minutes cooking time 35%
1 hour cooking time 25%
1.5 hour cooking time 20%
2 hour cooking time 10%
2.5 hour cooking time 5%
Looks like slowly building up the alcohol in the mixture is the best way to go about alcohol evaporation. You could prefer simmering the alcohol by itself until all the alcohol has been burned off and then adding it to whatever you're cooking. It could depend on the recipe, your choice and the circumstance of the household how you start cooking, but it's good to know what's taking place with that wine you're throwing into the food.
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