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 more common belief is that preparing food alcohol for a probably 20 minutes will leave and evaporate the alcohol. This is really false. It will take a lot longer than any other time considered to cook all the alcohol out. It could take around three hours for the alcohol to burn off completely.
The U.S. Department of Agriculture actually tested just how much alcohol remains with certain cooking techniques and made a chart to relay the final results. It's true that alcohol disappears during food preparation, just not as quickly as previously perceived. Turns out, leaving alcohol exposed overnight decreases the level of alcohol much better than a quick flamb. The chart looks similar to 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%
Seems like slowly building up the alcohol in the concoction is the best way to go about alcohol evaporation. You could prefer slowly building up the alcohol by itself until all the alcohol has been burned off then adding it to whatever you're cooking. It could rely on the recipe, your preference and the circumstance of the household how you start cooking, but it's good to know what's happening with that wine you're tossing into the dish.
The more common belief is that preparing food alcohol for a probably 20 minutes will leave and evaporate the alcohol. This is really false. It will take a lot longer than any other time considered to cook all the alcohol out. It could take around three hours for the alcohol to burn off completely.
The U.S. Department of Agriculture actually tested just how much alcohol remains with certain cooking techniques and made a chart to relay the final results. It's true that alcohol disappears during food preparation, just not as quickly as previously perceived. Turns out, leaving alcohol exposed overnight decreases the level of alcohol much better than a quick flamb. The chart looks similar to 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%
Seems like slowly building up the alcohol in the concoction is the best way to go about alcohol evaporation. You could prefer slowly building up the alcohol by itself until all the alcohol has been burned off then adding it to whatever you're cooking. It could rely on the recipe, your preference and the circumstance of the household how you start cooking, but it's good to know what's happening with that wine you're tossing into the dish.
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