Some Common Myths Thought to be True - Myth 22
Myth 22: Cooking with Wine is Non-alcoholic after Cooking Wine, spirits, and beer are used in cooking to enhance the flavor and aroma of dishes. Contrary to what most people believe, the entire alcohol content doesn't always evaporate or boil away before the food is served. A study from the U.S. Department of Agriculture's Nutrient Data Laboratory showed that it can take longer than two and a half hours for all the alcohol to be cooked out of food to which wine or some other alcoholic beverage has been added. The study showed that the amount of alcohol remaining depends in part on the cooking method. For example, after brandy has been "flamed" - poured on foods and then set alight - approximately 75 percent of the alcohol remains after the flames have died down. |
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Cooking with Wine | |
The study also revealed that alcohol content diminishes with cooking time.
After being added to food that then is baked or simmered for 15 minutes, 40
percent of the alcohol will be retained. After cooking for an hour, only about
25 percent will remain, but even after 2.5 hours of cooking, five percent of
the alcohol will still be there. Of course, the amount of alcohol in an
individual serving will be quite low.
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