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cooking with alcohol

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what are the latest findings about how much alcohol in a dish/cake/etc is driven off by cooking, and how much remains. i suppose the longer you cook it the more is lost, but i have heard some very conflicting opinions

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  1. I don't think it ALL cooks off, as has been said in the past. And yes, you're right - the longer it cooks, the more alcohol content is gone. Here's a chart that I've seen before - I read on one site that it comes from the US Department of Agriculture’s Nutrient Data Laboratory:

    http://www.betterendings.org/Recipes/...

    And here's a good analysis of how much alcohol is left *per person, per serving* after making Boeuf en Daube or Bananas Foster:

    http://kitchensavvy.typepad.com/journ...

    1. Food isn't cooked under laboratory conditions so of course there will be conflicting results. Recipes are different as are the types of alcohol used. The alcohol contents of wine, the amounts, cooking vessels, temperatures and cooking times will vary.

      The more important thing may be the reason that you want to know. If you are concerned because someone consuming the food may have a problem with alcohol abuse or be in recovery from alcohol abuse, perhaps it's best not to take a chance.